Chef Manager: Lead Kitchen, Budgeting & Team Growth

AVI Foodsystems; Cincinnati (AR); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

401(k) with company match

Paid vacations and holidays

Job summary

AVI Foodsystems is seeking a dynamic Chef Manager for a full-time, first shift role. You will lead cooks and staff, oversee food safety, and manage budgeting and procurement to deliver high-quality service.

The position emphasizes team development and adherence to regulatory standards. The ideal candidate has a formal culinary background and 3+ years in food service management, with strong communication skills and a track record of budgeting success.

Qualifications

• 3 or more years of food service chef/management experience.
• Proven ability in meeting and maintaining budget goals.
• Exceptional written and verbal communication skills.

Responsibilities

• Plan, organize and direct the work of cooks and other team members engaged in procurement, storage, preparation and serving of food.
• Assist in preparation of budget estimates and justifications for the food service program.
• Plan and direct ordering, receiving and accounting of all food products, supplies and equipment for food operation.
• Evaluate existing methods and procedures for effectiveness and efficiency, initiating changes as necessary.
• Interview, select, manage and develop hourly team members.
• Oversee food safety to ensure compliance with regulations.
• Develop and adhere to policies and procedures for the food service program.

Skills

Team leadership

Budget management

Food safety knowledge

Communication skills

Education

Culinary degree (preferred)

Job description

AVI Foodsystems is seeking a dynamic Chef Manager for a full-time, first shift role. You will lead cooks and staff, oversee food safety, and manage budgeting and procurement to deliver high-quality service.

The position emphasizes team development and adherence to regulatory standards. The ideal candidate has a formal culinary background and 3+ years in food service management, with strong communication skills and a track record of budgeting success.