Chef Manager (Amcore) (IN, Evansville)

Five Star Breaktime Solutions; Evansville (IN); On-site; USD 58,000 - 60,000; Full time

Benefits offered by this job

Paid vacation

Seven paid holidays

401(k) with company match

Medical, dental, and vision insurance

Voluntary FSA, life insurance, and LTD

Charitable support (Feeding the Future

Advancement opportunities

Job summary

Five Star Breaktime Solutions is seeking a Chef Manager to oversee daily dining operations at assigned locations in Evansville, IN. You will lead staff, ensure food quality and safety, and drive cost-effective purchasing while collaborating with upper management.

The role requires a Bachelor’s degree with 4+ years of related experience and ServSafe certification. You will manage scheduling, training, and performance, aiming to deliver excellent guest experiences and streamlined operations.

Qualifications

• Bachelor’s degree with 4 years of related experience or equivalent combination.
• Ability to lift 50 pounds and perform physical tasks.
• ServSafe certification and ability to pass pre-employment drug screen and background check.

Responsibilities

• Monitor daily staff performance and adjust schedules to maximize efficiency and service.
• Train and orient new and existing staff on policies and performance expectations.
• Track attendance and manage attendance policies, promotions, or corrective action per HR guidelines.
• Ensure recipes, food preparation methods, and production standards are followed.
• Enforce sanitation and proper food handling per ServSafe and local codes.
• Inspect areas of responsibility and report safety hazards or equipment issues.

Skills

Staff supervision

Food service management

Education

Bachelor’s degree

ServSafe certification

Job description

Regular Full Time

$58000 - $60000

About the Role

Five Star Breaktime Solutions is a premier provider of away-from-home convenience services, delivering innovative breaktime solutions that enhance customer experiences. The Chef Manager oversees daily operations at assigned dining locations, ensuring high standards of food quality, safety, and customer service. This role leads dining staff through scheduling, training, and performance management, while also cultivating creative, well-balanced menus that keep the dining experience fresh and appealing. The Chef Manager also monitors sanitation, inventory, and purchasing to maintain cost efficiency, handles financial and operational reporting, and serves as a key link between frontline staff and upper management.

What Five Star Has To Offer

• Paid vacation.
• Seven paid holidays.
• 401(k) retirement savings plan with company match.
• Comprehensive medical, dental, and vision insurance plans (individual and family coverage).
• Voluntary FSA, life insurance, and short/long-term disability options.
• Opportunity to support our 501(c)3 charity, Feeding the Future, Inc., which provides over 500,000 meals annually to children in need.
• Opportunities for advancement.

Key Responsibilities

• Monitor daily staff performance, maintain fair and consistent supervision, adjust schedules as needed, and coordinate workflows to maximize efficiency and customer service.
• Train and orient new and existing staff on position requirements, company policies, facility rules, and performance expectations.
• Track attendance, manage compliance with absenteeism policies, and recommend promotions, corrective action, or termination in accordance with company guidelines and HR.
• Ensure staff follow approved recipes, proper food preparation methods, and established production standards.
• Monitor and enforce food handling practices and sanitation standards in compliance with ServSafe and local health department codes.
• Routinely inspect areas of responsibility and immediately report safety hazards, security concerns, or equipment issues to management.
• Monitor and adjust staffing and production levels to ensure efficient, high-quality service across all assigned locations.
• Oversee unit inventories, ensure proper requisition procedures are followed, and enforce use of company-approved vendors and cost-efficient supply usage.
• Complete and submit all required financial records, production sheets, invoice logs, and inventory reports; monitor food costs and report irregularities to the District Dining Director.

Required Qualifications

• Bachelor’s degree and 4 years of related experience; or equivalent combination of education and experience.
• Must be able to lift 50 pounds.
• Ability to lift, bend, stoop, and reach throughout the day.
• Must be able to consent to a drug screen and pre-employment background check.
• ServSafe certification.

Equal opportunity employer as to all protected groups, including protected veterans and individuals with disabilities.