Chef Manager - Lead Kitchen Team, Budget & Growth

AVI Foodsystems; Monroeville (Allegheny County); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Family culture and atmosphere

Competitive compensation

Health, dental, vision, and life保险

401(k) with generous company match

Paid vacations and holidays

Immense training and growth

Job summary

AVI Foodsystems is seeking a Full-time Chef Manager for a dayshift role, Monday through Friday from 6:00 am to 2:30 pm at one of our dining accounts. The position focuses on leading cooks, budgeting, and maintaining high culinary standards across a busy operation.

The candidate should have a formal culinary background and multiple years of chef/management experience, with strong leadership and communication skills to drive team performance and food safety compliance.

Qualifications

• Formal culinary degree preferred.
• 3+ years of food service chef/management experience.
• Experience leading, motivating and developing teams; proven ability to meet and maintain budget goals.
• Excellent written and verbal communication skills.

Responsibilities

• Plan, organize and direct cooks and team in procurement, storage, preparation and serving of food.
• Assist in preparing budget estimates for the food service program.
• Plan and direct ordering, receiving and accounting of food, supplies and equipment.
• Evaluate current operating methods and implement improvements.
• Interview, select, manage and develop hourly team members.
• Oversee food safety and ensure compliance with regulations.
• Contribute to development and adherence of policies for the program.

Skills

Team leadership

Budget management

Communication skills

Education

Culinary degree

Job description

AVI Foodsystems is seeking a Full-time Chef Manager for a dayshift role, Monday through Friday from 6:00 am to 2:30 pm at one of our dining accounts. The position focuses on leading cooks, budgeting, and maintaining high culinary standards across a busy operation.

The candidate should have a formal culinary background and multiple years of chef/management experience, with strong leadership and communication skills to drive team performance and food safety compliance.