Chef Manager (Corporate Dining) - Omaha, NE

Canteen North America; Omaha (NE); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

FSAs

Job summary

Canteen North America is seeking an experienced Chef Manager to oversee daily culinary and dining operations for a high-volume corporate kitchen. You will manage breakfast and lunch service, catering events, food production, budgeting, inventory, staff development, and client satisfaction.

The ideal candidate brings hands-on culinary leadership, strong financial acumen, and proven ability to control costs and waste in a demanding environment.

Qualifications

• Minimum of 4 years in Chef Manager, Executive Chef, Kitchen Manager, or similar role.
• ServSafe Certification required.
• Douglas County Food Handler Certification (or ability to obtain upon hire).
• Experience managing invoices, reporting, and operational documentation.
• Strong organizational and time-management skills.
• Ability to work an early-morning schedule starting at 6:00 AM.

Responsibilities

• Oversee daily breakfast and lunch operations in a large-scale corporate dining facility.
• Manage all food production activities, ensuring consistency, quality, and presentation standards.
• Plan and execute catering services, including plated meals, buffet-style events, and sit-down functions.
• Ensure compliance with company standards, recipes, and procedures.
• Control food costs and monitor budget performance.
• Track waste, minimize losses, and manage inventory variances.
• Review invoices and process payments accurately and timely.
• Support sales growth through catering and dining program initiatives.
• Prepare operational reports and analyze key performance metrics.
• Manage purchasing, receiving, inventory, and storage procedures.
• Maintain accurate inventories and ensure food safety and sanitation compliance.
• Complete and maintain all required logs and compliance documentation.
• Supervise, coach, and develop kitchen and dining staff.
• Schedule labor efficiently while maintaining service excellence.
• Foster a positive, team-oriented work environment.
• Promote accountability and safety among staff.
• Deliver exceptional customer service and meet client expectations.

Skills

Food cost management

Budget control

Waste and loss reduction

Inventory management

Catering operations

Staff supervision and training

Time management

Early shift (6:00 AM)

Education

ServSafe Certification

Douglas County Food Handler Certification

Culinary degree preferred

Job description

Schedule: Monday - Friday, Full-Time

Canteen

Schedule: Monday - Friday, Full-Time

Salary: $60,000 - $65,000/ year, depending on experience

Other Forms of Compensation: Cash in On Growth, Quarterly Bonus

Growth. Opportunity. Excellence.

Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen’s solutions include markets, office coffee and snacks, unattended retail, and culinary.

Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our growth. Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we’ll supply the opportunity and innovation. Together, we’ll continue to transform our industry.

Come grow with us. We are Canteen.

Job Summary

We are seeking an experienced and highly organized Chef Manager to oversee daily culinary and dining operations for a global firm's state-of-the-art corporate kitchen and canteen. This role is responsible for managing breakfast and lunch service, catering events (plated, buffet, and sit-down service), food production, budgeting, inventory control, staff development, and client satisfaction.

The ideal candidate is a hands-on culinary leader with strong financial acumen, exceptional organizational skills, and a proven ability to control food costs, manage waste, and deliver outstanding dining experiences in a high-volume corporate dining environment.

Key Responsibilities

Culinary & Operational Leadership

• Oversee daily breakfast and lunch operations in a large-scale corporate dining facility.
• Manage all food production activities, ensuring consistency, quality, and presentation standards.
• Plan and execute catering services, including plated meals, buffet-style events, and sit-down functions.
• Ensure compliance with company standards, recipes, and operational procedures.

Financial Management

• Control food costs and monitor budget performance.
• Track and minimize waste, loss, and inventory variances.
• Review and process invoices accurately and timely.
• Support sales growth through catering and dining program initiatives.
• Prepare operational reports and analyze key performance metrics.

Inventory & Food Safety

• Manage purchasing, receiving, inventory, and storage procedures.
• Maintain accurate food and supply inventories.
• Ensure all food safety, sanitation, and health regulations are followed.
• Complete and maintain all required company logs, records, and compliance documentation.

Team Leadership

• Supervise, coach, train, and develop kitchen and dining staff.
• Schedule labor efficiently while maintaining service excellence.
• Foster a positive, team-oriented work environment.
• Promote accountability, safety, and professional development among staff.

Client & Customer Service

• Deliver exceptional customer service and a positive dining experience.
• Collaborate with the Dining Director to meet client expectations and operational goals.
• Respond effectively to customer feedback and service opportunities.

Required Qualifications

• Minimum of 4 years of Chef Manager, Executive Chef, Kitchen Manager, or similar food service management experience.
• Strong experience with:
• Food cost management
• Budget control
• Waste and loss reduction
• Inventory management
• Catering operations
• Staff supervision and training
• ServSafe Certification required.
• Douglas County Food Handler Certification (or ability to obtain upon hire).
• Experience managing invoices, reporting, and operational documentation.
• Strong organizational and time-management skills.
• Ability to work an early-morning schedule starting at 6:00 AM.

Preferred Qualifications

• Culinary degree preferred; equivalent professional culinary experience will be considered.
• Corporate dining, hospitality, university, healthcare, or large-scale food service experience preferred.
• Experience working in a high-volume, state-of-the-art kitchen environment.

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.

We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Applications are accepted on an ongoing basis.

Canteen maintains a drug-free workplace.

Associates at Canteen are offered many fantastic benefits.

• Medical
• Dental
• Vision
• Life Insurance/ AD
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Holiday Time Off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid Parental Leave
• Personal Leave

Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.

https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_Canteen.pdf

Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/

Canteen

Leticia Pinon