Culinary Leader & Operations Manager — Corporate Dining

NEXDINE Hospitality; Waltham (MA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off

Employee Assistance Program (EAP)

Career Growth Opportunities

Employee Perks & Rewards

Job summary

NEXDINE Hospitality in Waltham, MA is seeking a Chef Manager to lead culinary operations in corporate dining. The role oversees menu development, food production, and service quality while managing staff and client relationships.

You will drive cost control, supplier relations, safety compliance, and payroll processing, reporting to the VP. The position offers a Monday–Friday schedule and a salary range of $75,000–$80,000 per year with weekly direct deposit.

Qualifications

• High School diploma or equivalent required.
• 3-5 years’ experience in food service management, corporate dining.
• ServSafe Certification required.
• Allergen Awareness Certification required.
• Proficiency with Microsoft Office Suite is preferred.

Responsibilities

• Manage menu writing and cycle of cost control using appropriate recipes and costing measures.
• Ensure the quality of all food products and that standards are met.
• Oversee all aspects of food production, execution and presentation.
• Maintain vendor relationships and purchasing of supplies to ensure efficient operation.
• Determine production schedules and staffing needs, including payroll processing.
• Ensure safety, proper food handling, sanitation, and productivity standards.
• Manage client relationships to maintain satisfaction and retention.
• Submit financial reporting to the corporate office and manage department controllable expenses.

Skills

People management

Customer service

Education

High School diploma or equivalent

Tools

Microsoft Office Suite

Job description

NEXDINE Hospitality in Waltham, MA is seeking a Chef Manager to lead culinary operations in corporate dining. The role oversees menu development, food production, and service quality while managing staff and client relationships.

You will drive cost control, supplier relations, safety compliance, and payroll processing, reporting to the VP. The position offers a Monday–Friday schedule and a salary range of $75,000–$80,000 per year with weekly direct deposit.