Corporate Dining Chef Manager

NEXDINE Hospitality; Fort Wayne (IN); On-site; USD 2,730,000 - 3,413,000; Full time

Benefits offered by this job

Benefits package

Health/Dental/Vision Insurance

Life Insurance

401(k) Plan

Paid Time Off

EAP

Career Growth

Perks & Rewards

Job summary

The Chef Manager at NEXDINE Hospitality in Fort Wayne, IN leads culinary operations, develops menus, and upholds service standards to meet client expectations. You will drive cost control, oversee food production, and ensure exceptional presentation across meals and events.

You will manage a team, coordinate with vendors, ensure safety and sanitation, and foster strong client relationships to retain accounts and deliver top-tier dining experiences.

Qualifications

• High School diploma or equivalent
• 3 - 5 years' experience in corporate dining/food service management
• ServSafe Certification
• Allergen Awareness Certification
• Culinary School certification preferred

Responsibilities

• Manage menu writing and cycle of cost control using recipes and costing measures
• Ensure quality of all food products and adherence to standards
• Oversee all aspects of food production, execution and presentation
• Oversee catering operations
• Maintain vendor relationships and purchasing of supplies
• Determine production schedules and staff requirements, including payroll considerations
• Ensure safety, sanitation, and uniform guidelines are followed
• Manage client relationships to maintain satisfaction and retention

Skills

Menu Development

Cost Control

Food Production

Staff Oversight

Vendor Relationships

Education

High School diploma or equivalent

Culinary School certificate or degree

Tools

Microsoft Office Suite

Job description

The Chef Manager at NEXDINE Hospitality in Fort Wayne, IN leads culinary operations, develops menus, and upholds service standards to meet client expectations. You will drive cost control, oversee food production, and ensure exceptional presentation across meals and events.

You will manage a team, coordinate with vendors, ensure safety and sanitation, and foster strong client relationships to retain accounts and deliver top-tier dining experiences.