Chef Manager - Onsite Corporate Dining Leader

Elior Group; Plymouth (MN); On-site; USD 62,000 - 65,000; Full time

Benefits offered by this job

Medical (FT Employees)

Vision

Voluntary UNUM offering for Accident,

Critical Illness and Hospital Indemniy

Discount Program

Commuter Benefits (Parking and Transit

EAP

401k

Sick Time

Holiday Pay (9 paid holidays)

Tuition Reimbursement (FT Employees)

Paid Time Off

Job summary

Elior North America’s Corporate Chefs unit in Minneapolis, MN is seeking a motivated Chef Manager to lead a small corporate dining operation on a Monday–Friday schedule. You will oversee a team of food service workers, ensure culinary standards, and manage all aspects of the operation to meet client expectations.

You’ll partner with district managers and internal departments, handle budgeting and purchasing, and drive service excellence in a high-touch, on-site environment for a corporate

Qualifications

• At least five years coordinating food service operations.
• Experience with industrial cooking.
• Excellent communication with hourly staff and executives.
• Ability to manage in a diverse client-focused environment.
• Proficient in Microsoft Office Suite.

Responsibilities

• Managing all functions of the food service department and its resources.
• Manage and lead a team of associates, including hiring and training new employees.
• Ensuring that staff meet all culinary, safety, and sanitation standards and regulations.
• Budgeting for the department, including directly purchasing ingredients and ensuring the account meets all targets and forecasts.
• Conferring with the district manager or other departments regarding the technical and administrative aspects of dining service.

Skills

Operations management

Industrial cooking

Communication skills

Diversity & client service

Microsoft Office

Job description

Elior North America’s Corporate Chefs unit in Minneapolis, MN is seeking a motivated Chef Manager to lead a small corporate dining operation on a Monday–Friday schedule. You will oversee a team of food service workers, ensure culinary standards, and manage all aspects of the operation to meet client expectations.

You’ll partner with district managers and internal departments, handle budgeting and purchasing, and drive service excellence in a high-touch, on-site environment for a corporate