Chef Manager

Redd Hospitality; Washington; On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Standard benefits

PTO

Relocation assistance

Job summary

Redd Hospitality in Williamsburg, VA is seeking a Chef Manager to lead daily culinary and dining operations for a university, ensuring high-quality food and service across campus outlets and catering.

The role requires hands-on kitchen leadership, team development, and strong cost control to maintain efficiency in a high-volume campus dining environment.

Qualifications

• Proven leadership of culinary teams in large-scale dining environments.
• Experience with budgeting, food costs, scheduling, and cost control.
• Knowledge of food production, menu execution, and food safety standards.

Responsibilities

• Oversee daily culinary and dining operations for the university, ensuring exceptional food quality and timely execution across campus outlets and catering functions.
• Manage prep planning, inventory, scheduling, and cost control to maintain efficient kitchen operations.
• Lead, mentor, and develop kitchen staff while fostering culinary excellence and teamwork in a high-volume campus setting.

Skills

Leadership

Budget management

University dining experience

Job description

Location: Williamsburg, VA

Salary: $75K–$80K

Benefits: Standard benefits; PTO; relocation assistance available

The Chef Manager leads culinary and dining operations for a university in Williamsburg, bringing hands‑on kitchen leadership and operational expertise to a dynamic, student‑focused campus dining environment. This role is responsible for overseeing daily culinary operations, maintaining exceptional food quality and consistency, and developing a talented culinary team while ensuring an exceptional dining experience for the university community.

Qualifications

• Proven experience as a Chef Manager or senior culinary leader within a university, corporate dining, or similar large-scale managed food service environment
• Strong knowledge of food production, menu execution, food safety standards, and kitchen organization with the ability to maintain consistency and quality across all university dining operations
• Demonstrated ability to lead, train, and develop culinary teams while managing budgets, food costs, scheduling, and operational functions to drive efficiency and excellence in a high-volume campus dining environment

Responsibilities

• Oversee all daily culinary and dining operations for the university, ensuring exceptional food quality, consistency, and timely execution across all campus dining outlets and catering functions
• Manage prep planning, inventory management, scheduling, and cost control to maintain efficient and high-quality kitchen operations across all university dining venues
• Lead, mentor, and develop kitchen staff while fostering a culture of culinary excellence, teamwork, and continuous improvement in a dynamic Williamsburg university dining environment