Chef Manager: Lead Culinary Team & Guest Experience

Quest Food Management Services; Dixon (IL); On-site; USD 52,000 - 72,000; Full time

Benefits offered by this job

Sign On Bonus

Job summary

Quest Food Management Services is seeking a Chef Manager to oversee cafeteria and catering operations, lead staff development, and maintain safety and quality standards. The role requires strong leadership, budgeting, and client relations skills along with a focus on nutrition and guest experience.

You will train staff, develop career paths, manage safety programs, and collaborate on sales and marketing efforts to retain accounts and grow the business.

Qualifications

• Three years of experience in food service management.
• Experience in developing and managing budgets.
• Experience in food safety leadership within a food service or restaurant environment.
• Experience in building and leading a high performing team.
• Strong client relations experience.
• Proficient in MS Office.
• Strong knowledge of the food service and hospitality industry.
• Requires extensive hours and frequent local travel.
• Responsible for meeting and maintaining state and local certification requirements (Food Service Manager).

Responsibilities

• Cascades the Quest vision, values and founding principles to staff and clients.
• Demonstrates commitment to Quest mission through daily actions.
• Adheres to deadlines for invoicing, payroll and month-end close.
• Measure customer satisfaction and resolve issues promptly.
• Develop career paths and training schedules for staff growth.
• Lead the food experience, brand development, and nutrition standards.
• Oversee safety, sanitation, and HACCP programs.

Skills

Team leadership

Customer service

Budget management

Food safety leadership

MS Office

Strategic thinking

Problem solving

Communication skills

English proficiency

Job description

Quest Food Management Services is seeking a Chef Manager to oversee cafeteria and catering operations, lead staff development, and maintain safety and quality standards. The role requires strong leadership, budgeting, and client relations skills along with a focus on nutrition and guest experience.

You will train staff, develop career paths, manage safety programs, and collaborate on sales and marketing efforts to retain accounts and grow the business.