Corporate Executive Chef/ General Manager

Addition Management; San Jose (CA); On-site; USD 85,000 - 95,000; Full time

Job summary

An established industry player in aviation hospitality is seeking a dynamic Corporate Executive Chef/General Manager to lead their operations in San Jose. This role offers a unique opportunity to oversee culinary events, manage staff training, and ensure compliance with corporate standards while driving financial performance. The ideal candidate will bring over 5 years of experience in food and beverage operations management, demonstrating strong leadership and financial acumen. With a flexible schedule and a focus on quality service, this position promises to be both challenging and rewarding in a vibrant industry. If you're passionate about culinary excellence and client engagement, this is the perfect opportunity for you.

Benefits

Medical insurance

401(k)

Vision insurance

Disability insurance

Qualifications

• 5+ years in food/bev operations management with a focus on staff and inventory.
• Ability to manage P&L, labor, and food costs within a budget.

Responsibilities

• Support operational directives for kitchen accuracy and personnel management.
• Supervise catering operations and staff training for quality service.

Skills

Food and Beverage Operations Management

Client Engagement

Inventory Management

Financial Management

Multi-lingual

Education

5+ years in Food/Beverage Operations Management

Knowledge of Finance and Accounting Principles

Job description

Corporate Executive Chef/ General Manager

Position: Executive Chef/Operations

Location: San Jose, California (Fully on site)

Salary: $85K-$95K+ Bonus

Growing Aviation Hospitality Services provider seeks a new General Manager to join their team.

Responsibilities:

• Responsible for supporting operational directives for kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and corporate requirements.
• Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services.
• Responsible for supporting District Manager in operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development, and approving payroll records.
• Supports District Manager, Payroll Department, HR, IT & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately.
• Responsible for supporting the kitchen’s financial performance in accordance with all established quality performance standards, corporate guidelines, and budgets.
• Responsible for managing kitchen adherence to execute corporate guidelines in maintaining operations, HACCP/food safety & premium quality.
• Manages cleaning and maintenance of all company assets and arranges for repairs, contracts, and other services.
• Conduct monthly inventory for kitchen & locker products.
• Assists DM in local sales promotions, client relationship visits, communicating and recording- reporting inventory, and all local purchasing and receiving policies and procedures.
• Supports District Manager in communicating and maintaining client relationships with local client base.
• Supports District Manager in supervising local employees in compliance with the most recent company handbook and in a manner consistent with company established goals and objectives.

Qualifications:

• 5+ years in food/bev operations management experience overseeing staff, client engagement & inventory management. Preferably in a multi-location environment.
• Must have a base knowledge of finance and accounting principles and Department of Health Regulations.
• Must demonstrate ability to schedule and manage P&L, labor and food cost within a budget.
• Must be able to manage fulfillment team and process as well as vehicle fleet, off-site employee management and the expenses associated with this business component.
• Multi-lingual is preferred.
• The employee is required to stand and walk. The employee must lift and/or move up to 40 pounds.

A flexible work schedule required, including weekends and holidays and frequent travel (10-20%).

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Administrative, Customer Service, and Quality Assurance

Industries

Hospitality, Food and Beverage Services, and Wholesale Food and Beverage

Medical insurance, 401(k), Vision insurance, Disability insurance.