Chef Manager - Lead Kitchen Team (Mon-Fri, 1st Shift)

AVI Foodsystems; Cincinnati (OH); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

401(k) with company match

Paid vacations/holidays

Training and growth opportunities

Job summary

AVI Foodsystems is seeking an energetic Chef Manager to lead the culinary team in a full-time, first-shift role (Mon-Fri). The ideal candidate will supervise cooks, manage budgets, and ensure top-quality food service operations.

The position requires a formal culinary degree (preferred) and 3+ years of chef/management experience, with a strong emphasis on team development, food safety, and budget achievement.

Qualifications

• 3+ years of food service chef/management experience.
• Proven ability to lead, motivate, and develop teams.
• Strong budget management and cost control.
• Excellent written and verbal communication skills.

Responsibilities

• Plan, organize and direct the work of cooks and other team members.
• 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 operational methods and procedures of food service program for effectiveness and efficiency, initiating changes as necessary.
• Interview, select, manage and develop hourly team members.
• Oversee the food safety to ensure full compliance with federal, state and other regulatory agencies.
• Participate in the development and adherence of policies and procedures for the food service program.

Skills

Leadership

Budget management

Team development

Food safety

Communication

Education

Formal culinary degree

Job description

AVI Foodsystems is seeking an energetic Chef Manager to lead the culinary team in a full-time, first-shift role (Mon-Fri). The ideal candidate will supervise cooks, manage budgets, and ensure top-quality food service operations.

The position requires a formal culinary degree (preferred) and 3+ years of chef/management experience, with a strong emphasis on team development, food safety, and budget achievement.