Chef Manager: Lead Culinary Team & Operations

ISS Facility Services - North America; Fort Collins (CO); On-site; USD 100,000 - 125,000; Full time

Job summary

ISS Facility Services - North America is seeking a Chef Manager in Fort Collins, CO to lead a high-volume kitchen operation. You will manage culinary and operational tasks, ensure HACCP compliance, and uphold brand standards with a focus on customer satisfaction.

The role requires strong leadership, staff development, and financial oversight within budgetary guidelines. A culinary arts degree and experience in similar settings are preferred.

Qualifications

• Culinary arts degree preferred.
• Culinary experience in a similar volume food service establishment.
• Food service training with HACCP processes and recommendations.
• Understands restaurant merchandising and marketing for service preparation and presentation.
• Effectively communicate and present information to customers, clients, and employees.

Responsibilities

• Oversee the purchasing, preparation, and execution of high-quality, cost-effective food service
• Hire, train, and schedule staff. Participate in corporate training and be involved in staff development programs
• Prepare and maintain accurate and timely accounting and financial records within your operating budget
• Maintain sanitary and safe operation in accordance with Federal, State, and local health regulations. This includes following HACCP guidelines to prevent food borne illnesses
• Represent the company in a courteous, friendly manner. Engage with your customers, listen to feedback, and make changes to better meet the needs of both clients and customers

Skills

Culinary experience

Food safety HACCP

Customer communication

Staff training

Education

Culinary Arts degree

Job description

ISS Facility Services - North America is seeking a Chef Manager in Fort Collins, CO to lead a high-volume kitchen operation. You will manage culinary and operational tasks, ensure HACCP compliance, and uphold brand standards with a focus on customer satisfaction.

The role requires strong leadership, staff development, and financial oversight within budgetary guidelines. A culinary arts degree and experience in similar settings are preferred.