Chef Manager: Culinary Leadership & Menu Innovation

Morrison Living; Fayetteville (AR); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Morrison Living is seeking a Chef Manager/Director to lead culinary teams in developing and managing food programs, events, and openings with account Chefs and staff. The role emphasizes training initiatives, local sourcing, and quality control to ensure exceptional dining experiences.

You will focus on menu development, cost controls, inventory management, and adherence to safety standards while mentoring team members and driving culinary excellence across accounts.

Qualifications

• Excellent verbal and written communication skills.
• 5 years of relevant culinary experience; At least one year of culinary management experience.
• ServSafe Certification.
• Knowledge of P&L accountability and contract-managed service experience is desirable.

Responsibilities

• Maintains high standards for all implemented Food Programs, workplace safety and food safety.
• Demonstrates proficiency in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food production.
• Utilizes knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Performs other duties as assigned.

Skills

Verbal and written communication

Culinary experience

Culinary management experience

Kitchen operations knowledge

ServSafe Certification

P&L awareness

Education

Culinary Degree or equivalent

Job description

Morrison Living is seeking a Chef Manager/Director to lead culinary teams in developing and managing food programs, events, and openings with account Chefs and staff. The role emphasizes training initiatives, local sourcing, and quality control to ensure exceptional dining experiences.

You will focus on menu development, cost controls, inventory management, and adherence to safety standards while mentoring team members and driving culinary excellence across accounts.