Corporate Kitchen Chef Manager — Lead & Elevate Dining

Canteen North America; Omaha (NE); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

FSAs

Job summary

Canteen North America is seeking an experienced Chef Manager to oversee daily culinary and dining operations for a high-volume corporate kitchen. You will manage breakfast and lunch service, catering events, food production, budgeting, inventory, staff development, and client satisfaction.

The ideal candidate brings hands-on culinary leadership, strong financial acumen, and proven ability to control costs and waste in a demanding environment.

Qualifications

• Minimum of 4 years in Chef Manager, Executive Chef, Kitchen Manager, or similar role.
• ServSafe Certification required.
• Douglas County Food Handler Certification (or ability to obtain upon hire).
• Experience managing invoices, reporting, and operational documentation.
• Strong organizational and time-management skills.
• Ability to work an early-morning schedule starting at 6:00 AM.

Responsibilities

• Oversee daily breakfast and lunch operations in a large-scale corporate dining facility.
• Manage all food production activities, ensuring consistency, quality, and presentation standards.
• Plan and execute catering services, including plated meals, buffet-style events, and sit-down functions.
• Ensure compliance with company standards, recipes, and procedures.
• Control food costs and monitor budget performance.
• Track waste, minimize losses, and manage inventory variances.
• Review invoices and process payments accurately and timely.
• Support sales growth through catering and dining program initiatives.
• Prepare operational reports and analyze key performance metrics.
• Manage purchasing, receiving, inventory, and storage procedures.
• Maintain accurate inventories and ensure food safety and sanitation compliance.
• Complete and maintain all required logs and compliance documentation.
• Supervise, coach, and develop kitchen and dining staff.
• Schedule labor efficiently while maintaining service excellence.
• Foster a positive, team-oriented work environment.
• Promote accountability and safety among staff.
• Deliver exceptional customer service and meet client expectations.

Skills

Food cost management

Budget control

Waste and loss reduction

Inventory management

Catering operations

Staff supervision and training

Time management

Early shift (6:00 AM)

Education

ServSafe Certification

Douglas County Food Handler Certification

Culinary degree preferred

Job description

Canteen North America is seeking an experienced Chef Manager to oversee daily culinary and dining operations for a high-volume corporate kitchen. You will manage breakfast and lunch service, catering events, food production, budgeting, inventory, staff development, and client satisfaction.

The ideal candidate brings hands-on culinary leadership, strong financial acumen, and proven ability to control costs and waste in a demanding environment.