Culinary Manager: Menu, People & P&L

NEXDINE, LLC; United States; On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off: Vacation, Holiday, Sick

Employee Assistance Program (EAP)

Career Growth Opportunities

Employee Perks & Rewards

Job summary

NEXDINE Hospitality is seeking a Chef Manager in Fort Wayne, IN to lead culinary and operational excellence for corporate dining programs. You will oversee menu development, cost control, food quality and presentation, while managing an hourly culinary staff and client relationships.

The role requires strong people management, training, and a focus on safety and sanitation. Competitive benefits and growth opportunities are provided within a nationwide hospitality services company.

Qualifications

• High School diploma or equivalent required.
• 3-5 years experience in food service management, corporate dining focus.
• Culinary school certificate or degree preferred.
• ServSafe Certification required.
• Allergen Awareness Certification required.

Responsibilities

• Culinary: manage menu writing and cost control; ensure quality and presentation of all food; oversee all aspects of food production and catering operations.
• Operations: maintain vendor relationships; purchase and receive supplies; manage production schedules and payroll; enforce safety, sanitation, and productivity standards; manage client relationships.

Skills

Leadership

Team management

Customer service

Staff training

Education

High School diploma or equivalent

3-5 years corporate dining management experience

Culinary School certificate/degree

ServSafe Certification

Allergen Awareness Certification

Tools

Microsoft Office Suite

Job description

NEXDINE Hospitality is seeking a Chef Manager in Fort Wayne, IN to lead culinary and operational excellence for corporate dining programs. You will oversee menu development, cost control, food quality and presentation, while managing an hourly culinary staff and client relationships.

The role requires strong people management, training, and a focus on safety and sanitation. Competitive benefits and growth opportunities are provided within a nationwide hospitality services company.