Chef Manager

Continental; Westlake (OH); On-site; USD 65,000 - 90,000; Full time

Job summary

Continental is seeking a Chef Manager to lead culinary operations, business development, and team leadership across assigned accounts in Ohio.

You will ensure production and service meet company standards, develop menus, conduct training, and maintain quality from prep to delivery while managing inventory and payroll.

This role demands strong leadership, attention to detail, and a passion for delivering exceptional client experiences.

Qualifications

• Bachelor's degree in culinary or hospitality required or equivalent experience.
• Five or more years of culinary experience required, event management experience preferred.
• ServSafe Manager and Allergen certification preferred; willingness to obtain through training.

Responsibilities

• Lead food preparation and client service for assigned locations.
• Conduct daily line checks and ensure quality before service.
• Develop menus and research culinary trends.
• Oversee inventory, ordering, and payroll processes.
• Coach and develop team; set performance expectations and delegations.
• Standardize SOPs and ensure site-level accountability.

Skills

Culinary experience

Event management

ServSafe Manager

Allergen certification

Education

Bachelor's Degree in culinary or hospitality

Job description

The Chef Manager is primarily responsible for culinary preparation, business development, and leadership within their assigned account. This includes ensuring all production and service is executed in accordance with company standards and that customer needs are met on a consistent basis. As a manager, this person will be responsible for the quality of the final product, as well as the people involved in production.

Key Responsibilities

1. Lead the successful execution of food preparation and client service for assigned locations. Responsible for execution of Breakfast, Lunch, and special events.

2. Conduct daily line checks/check food items for quality before each meal service.

3. Anticipate client needs, uphold quality expectations, and embrace service standards.

4. Responsible for menu development. Conduct research and development of new culinary trends and ideas for menus.

5. Complete weekly production sheets.

6. Step in as a working manager, leading by example.

7. Plan, organize, direct, coordinate, and delegate responsibility to ensure goals and objectives are met on a daily basis.

8. Review team performance, identify opportunities and implement change.

9. Standardize operating procedures and maintain site-level accountability.

10. Maintain culinary quality control at all times.

11. Create and maintain Standard Operating Procedures (SOPs).

12. Ensure food is properly prepared, packaged and served in a way that is appealing while upholding the integrity of the recipes.

13. Actively engage in the selection, training, development, and leadership of the team.

14. Regularly coach, direct and evaluate talent.

15. Provide recognition to team members excelling in their work.

16. Provide open, honest and timely coaching as needed.

17. Identify knowledge gaps and partner with appropriate parties to implement training and performance plans.

18. Optimize the workforce.

19. Ensure each shift is properly staffed and responsibilities are completed.

20. Implement and maintain effective communication to ensure clear and timely flow of information to and from team members.

21. Responsible for completion of necessary business operations such as inventory, ordering, cash deposits, and payroll

22. Inspire preferred status through exceptional client experiences.

23. Earn respect and build rapport with clients. Identify and exploit opportunities within assigned accounts.

25. Create, monitor and review progress for each account.

26. Design, develop and execute changes that perpetuate the achievement of both short and long term objectives.

27. Monitor outgoing and incoming deliveries.

28. Ensure quality and completeness of each shipment.

29. Ensure quality standards are being met and timelines followed.

30. Inventory: Monitor and maintain proper levels of inventory for all food and supplies.

31. Ensure proper rotation and efficient stocking.

32. Plan for proper break down and utilization of leftover items.

33. Average number of reports: 3-10

34. Job titles of direct reports: Cook, Prep Cook, Utility Worker, Cashier

35. Participates in the interview, selection and assessment of talent

36. Sets performance expectations, work hours and manages delegation of responsibility.

37. Participates in making hiring, firing, and promotional decisions.

38. Provides coaching, training, and development opportunities.

39. Resolves employee concerns, escalated issues, and grievances.

Demonstrates attributes of

• Results oriented and flexible; takes action as soon as need arises and can demonstrate positive results; steadily follows through on tasks; able to find a balance between the business requirements and meeting client requests; absorbs new information quickly and translates key points into positive outcomes.
• Has a passion for food, flavoring and presentation. Knowledge of food preparation, ingredients and how foods pair together. Has experience creating new dishes as well as directing a team to recreate dishes based on directing procedures as well as using recipes.
• Is skilled at leading a team at events. Good at visualizing how to scale practices to achieve a remarkable client experiences. Demonstrated ability to gain buy-in, respect, trust, and accountability to achieve goals.
• High energy level; has demonstrated resilience, endurance and persistence throughout career.
• Can-do attitude; stays positive, even in the face of adversity; sets right tone for others. Collaborative in work style with others both inside and outside organization; respectful of what others can contribute.
• Believes in and routinely practices direct and honest communication; actively shares information openly with those who need to know; seeks collaborative resolution of issues; seeks others’ points of view and encourages independent thought; listens well.
• Personal values align with the company’s values and culture; treats people with respect and consistency; trustworthy; highly ethical; appreciates and engages in creativity and forward thinking; takes long-range view.

Skills, Knowledge and Expertise

1. Bachelors Degree in culinary or hospitality. Equivalent work experience in the industry acceptable.

2. Five or more years culinary experience required, event management required.

4. ServSafe Manager and Allergen certification preferred. If the individual does not hold these, must be willing to obtain them through our ServSafe training program.