Chef Manager - Hospitality & Food Service

Hader Solutions; Lock Haven (Clinton County); On-site; USD 60,000 - 90,000; Full time

Job summary

Hader Solutions is seeking a Chef Manager in Food & Beverage Operations to lead daily kitchen activities, plan menus, and ensure top-tier service for a diverse client base. You will manage staff, budgets, and inventory while upholding safety standards and inclusivity across operations.

The role emphasizes continuous improvement and delivering memorable dining experiences that positively impact clients and communities, reflecting the company’s commitment to quality and service.

Qualifications

• Strong leadership and team management abilities.
• Excellent organizational and planning skills.
• Knowledge of food safety standards and food service operations.
• Ability to manage budgets, inventory, and cost controls.
• Commitment to high-quality service and inclusivity.

Responsibilities

• Lead daily kitchen operations, ensuring safe, high-quality food and exceptional service for diverse clients.
• Plan and execute menus, manage ordering, inventory, and cost controls.
• Supervise, train, and schedule staff to maintain operational efficiency.
• Uphold safety, service, and inclusivity standards.
• Drive continuous improvement and deliver memorable dining experiences that positively impact clients and communities.

Skills

Leadership

Organization

Food safety

Budget management

Inclusivity

Job description

Role: Chef Manager in Food & Beverage Operations

Responsibilities

• Lead daily kitchen operations, ensuring safe, high-quality food and exceptional service for diverse clients.
• Plan and execute menus, manage ordering, inventory, and cost controls.
• Supervise, train, and schedule staff to maintain operational efficiency.
• Uphold safety, service, and inclusivity standards.
• Drive continuous improvement and deliver memorable dining experiences that positively impact clients and communities.

Qualifications & Skills

• Strong leadership and team management abilities.
• Excellent organizational and planning skills.
• Knowledge of food safety standards and food service operations.
• Ability to manage budgets, inventory, and cost controls.
• Commitment to high-quality service and inclusivity.