Chef Manager

Ladgov Corporation; Mississippi; Hybrid; USD 50,000 - 70,000; Full time

Job summary

Ladgov Corporation is seeking a Chef Manager for the USCG Sector in Corpus Christi, TX. The Chef Manager will manage daily food production, ensuring compliance with menus and sanitation standards, and supervise kitchen staff. Candidates must have an Associate’s degree in a related field or at least three years of management experience in food service. A current ServSafe Manager Certification and experience with menu planning are also required. This role offers a leadership position in a dynamic food service environment.

Qualifications

• Minimum of three years of experience in a comparable food service program with management responsibility.
• Current ServSafe Manager Certification required.
• Experience supervising kitchen staff.

Responsibilities

• Manage daily food production, preparation, and service for all meals.
• Ensure compliance with sanitation and food safety requirements.
• Coordinate menu planning and dietary accommodations.

Skills

Supervising kitchen operations

Food safety and sanitation compliance

Menu planning

Food production management

Education

Associate’s degree in hotel/restaurant management or related field

Job description

Position Title: Chef Manager

Location: USCG Sector Corpus Christi, TX

Key Responsibilities

• Manage daily food production, preparation, and service for all meals.
• Ensure strict adherence to approved monthly menus, recipes, portion sizes, and nutritional requirements.
• Coordinate menu planning and submit menus and recipe variations to the COR for approval.
• Oversee progressive food preparation to ensure freshness and patron flow.
• Ensure compliance with sanitation, food safety, and hygiene requirements (CGTTP 4-11.12A, ServSafe).
• Supervise kitchen staff and ensure proper training in food handling, sanitation, and safety.
• Coordinate special dietary accommodations (vegetarian, halal, kosher, vegan) with the COR and affected personnel.
• Monitor food inventory, storage, and waste to support cost control and prevent shortages.
• Support premium meals, ethnic meals, and special event catering.

Minimum Qualifications

• Associate’s degree in hotel/restaurant management or related field OR
• Minimum of three (3) years of experience in a comparable food service program with management responsibility.
• Military food service experience may substitute if the individual reached paygrade E-5 or higher and held that grade for at least two (2) years.
• Current ServSafe Manager Certification (required).
• Demonstrated experience supervising kitchen operations and staff.