Chef Manager: Creative Menu Leader & Operations Pro

Bethyl Laboratories, Inc; Owensboro (KY); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Paid vacation

7 holidays

401(k) with match

Medical/dental/vision insurance

Voluntary FSA

Life insurance

Disability coverage

Charity support

Advancement opportunities

Job summary

Five Star Breaktime Solutions seeks a Chef Manager to oversee daily dining operations at assigned locations, leading staff through scheduling, training, and performance management while ensuring high food quality and safety standards.

You will monitor sanitation, inventory, purchasing, and financial reporting, cultivating creative menus and maintaining cost efficiency. This role acts as a bridge between frontline staff and upper management.

Qualifications

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

Responsibilities

• Monitor daily staff performance and supervise to maximize efficiency.
• Train and orient staff on policies and performance expectations.
• Track attendance and manage compliance with absenteeism policies.
• Ensure staff follow recipes, food prep methods, and production standards.
• Enforce sanitation per ServSafe and local health codes.
• Report safety hazards or equipment issues to management.
• Adjust staffing and production levels to ensure efficient, high-quality service.
• Oversee inventories and cost-efficient supply usage; enforce vendors.

Skills

Lifting 50 lbs

Physical stamina

Education

Bachelor’s degree

4 years related experience

ServSafe certification

Job description

Five Star Breaktime Solutions seeks a Chef Manager to oversee daily dining operations at assigned locations, leading staff through scheduling, training, and performance management while ensuring high food quality and safety standards.

You will monitor sanitation, inventory, purchasing, and financial reporting, cultivating creative menus and maintaining cost efficiency. This role acts as a bridge between frontline staff and upper management.