Culinary Manger

Slate Auto LLC; Warsaw (IN); On-site; USD 70,000 - 90,000; Full time

Job summary

Slate is seeking a Culinary Manager for our on-site manufacturing facility in the United States. Lead a high-volume kitchen serving 600+ employees per shift, balancing quality, safety, and efficiency in a manufacturing environment.

Responsibilities include menu planning, production planning, and collaborating with facilities and HR to ensure safety, cost controls, and culinary excellence across all meals. Strong leadership and ServSafe certification are required.

Qualifications

• 5+ years of progressive experience in high‑volume food service (corporate dining, institutional, hospitality, or large‑scale restaurant operations), including at least 2 years in management role
• Proven experience managing kitchen operations serving 500+ meals per service
• Current ServSafe Manager certification (or equivalent) and working knowledge of HACCP principles
• Strong budgeting, cost‑control, and inventory management skills
• Demonstrated ability to lead, motivate, and develop a diverse, multi‑shift team
• Excellent communication and problem‑solving skills
• Proficiency with food‑service management and inventory software and standard office tools
• Preferred Culinary degree or equivalent professional training
• Experience in manufacturing, industrial, or other shift‑based work environments
• Experience with allergen management programs and special‑diet menu development
• Familiarity with workplace safety standards (OSHA) and, where applicable, working in unionized environments
• Experience with employee‑feedback and meal‑participation tracking systems
• Skills and Competencies Strong culinary skills and a creative approach to large‑scale cooking
• Ability to perform well under tight, non‑negotiable time pressure
• Highly organized, with sound planning and forecasting skills
• Hands‑on, visible leadership style
• Commitment to safety, quality, and a good employee experience

Responsibilities

• Menu planning and food quality design with rotating menus and inclusive options
• Maintain consistent food quality, portioning, and presentation across shifts
• Use feedback and data to continuously improve offerings
• Develop themed meals, seasonal menus, and special-event catering
• Oversee daily production planning, prep, cooking, holding, and service
• Design service flow to move high volumes efficiently
• Forecast daily headcount to minimize waste and shortages
• Ensure kitchen equipment is maintained and coordinate repairs

Skills

High-volume dining

Budget management

Staff leadership

Food safety

Menu planning

Quality control

Communication

Forecasting

Vendor management

Problem solving

Education

ServSafe Manager certification

Culinary degree (preferred)

Tools

Food-service software

OSHA knowledge

Job description

ABOUT SLATE

At Slate, we’re building safe, reliable vehicles that people can afford, personalize and love—and doing it here in the USA as part of our commitment to reindustrialization. The spirit of DIY and customization runs throughout every element of a Slate, because people should have control over how their trucks look, feel, and represent them.

WHO WE ARE LOOKING FOR:

The Culinary Manager leads all food operations at our automotive manufacturing facility, including a fully staffed on‑site kitchen that serves lunch to roughly 600 employees per shift. This person is responsible for the quality, safety, variety, and timely delivery of meals within tight production‑schedule meal windows, while managing budget, staff, vendors, and compliance. The role calls for a hands‑on leader who can combine restaurant‑quality cooking with the volume, consistency, and discipline of a manufacturing environment.

WORK AUTHORIZATION REQUIREMENT:

Applicants must be authorized to work in the United States on a permanent basis. We are unable to offer visa sponsorship at this time.

WHAT YOU GET TO DO:

• Menu Planning and Food Quality Design rotating menus that offer variety, balanced nutrition, and cultural and dietary inclusivity (vegetarian, vegan, halal, gluten‑free, allergen‑conscious options)
• Maintain consistent food quality, portioning, and presentation across every shift
• Use employee feedback, surveys, and participation data to continuously improve offerings
• Develop themed meals, seasonal menus, and special‑event catering (plant celebrations, safety milestones, visitor and executive functions)
• Kitchen and Service Operations Oversee daily production planning, prep, cooking, holding, and service to meet fixed lunch windows with minimal wait times
• Design and refine service flow (serving lines, grab‑and‑go, self‑serve stations) to move high volumes efficiently
• Forecast daily headcount and adjust production to minimize waste and shortages
• Ensure kitchen equipment is properly maintained, and coordinate repairs with Facilities and outside vendors
• Food Safety and Compliance Implement and enforce HACCP‑based food safety plans, sanitation standards, and temperature controls
• Ensure compliance with all local, state, and federal health codes; manage health department inspections and audits
• Maintain allergen management protocols, labeling, and cross‑contact prevention
• Align kitchen practices with plant safety, EHS, and incident‑reporting standards
• People Leadership Recruit, hire, train, schedule, and evaluate kitchen and service staff
• Build a positive, safe, and accountable team culture; manage performance in line with company handbook and policies
• Manage coverage across multiple shifts, absences, and peak demand periods
• Provide ongoing training in food safety, knife skills, equipment use, customer service, and workplace safety
• Financial and Vendor Management Develop and manage the annual operating budget, including food cost, labor, supplies, and equipment
• Track and report key metrics: cost per meal, food cost percentage, labor cost, waste, participation rates, and satisfaction scores
• Negotiate with and manage food distributors, suppliers, and service vendors; control ordering, receiving, inventory, and storage
• Identify opportunities for cost savings without compromising quality
• Manage vending and market place vendors and ensure adequate stocking and quality.
• Stakeholder Engagement Partner with the Head of Facilities, HR, EHS, and plant leadership on dining strategy, policies, and employee‑experience initiatives
• Serve as the primary point of contact for employee feedback on food services
• Provide regular performance reports and recommendations to senior management

WHAT YOU BRING TO THE TEAM:

• EDUCATION & EXPERIENCE 5+ years of progressive experience in high‑volume food service (corporate dining, institutional, hospitality, or large‑scale restaurant operations), including at least 2 years in management role
• Proven experience managing kitchen operations serving 500+ meals per service
• Current ServSafe Manager certification (or equivalent) and working knowledge of HACCP principles
• Strong budgeting, cost‑control, and inventory management skills
• Demonstrated ability to lead, motivate, and develop a diverse, multi‑shift team
• Excellent communication and problem‑solving skills
• Proficiency with food‑service management and inventory software and standard office tools
• Preferred Culinary degree or equivalent professional training
• Experience in manufacturing, industrial, or other shift‑based work environments
• Experience with allergen management programs and special‑diet menu development
• Familiarity with workplace safety standards (OSHA) and, where applicable, working in unionized environments
• Experience with employee‑feedback and meal‑participation tracking systems
• Skills and Competencies Strong culinary skills and a creative approach to large‑scale cooking
• Ability to perform well under tight, non‑negotiable time pressure
• Highly organized, with sound planning and forecasting skills
• Hands‑on, visible leadership style
• Commitment to safety, quality, and a good employee experience

WORK CONDITIONS AND PHYSICAL DEMANDS

• Primarily day shift, with flexibility to support other shifts and occasional weekend or event coverage as needed
• Works in a commercial kitchen and dining area within an active manufacturing facility; may be required to wear PPE and follow plant safety rules
• Frequent standing and walking for extended periods; ability to lift and carry up to 50 lbs
• Exposure to heat, cold (walk‑in coolers), moisture, noise, and kitchen equipment

WHY JOIN TEAM SLATE?

• Safety First
• Delight Customers
• One Team
• Relentless Improvement
• Fast, Frugal, and Scrappy
• Respectful Collaboration
• Positive Legacy

WE WANT TO WORK WITH PEOPLE THAT REFLECT THE COMMUNITIES IN WHICH WE OPERATE. Slate is proud to be an Equal Employment Opportunity andAffirmative Action employer. We do not discriminate based upon race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, veteran status, marital status, parental status, cultural background, organizational level, work styles, tenure and life experiences. Or for any other reason. Slate is committed to providing reasonable accommodation for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, you may contact us at [e-mail].

ABOUT US

At Slate, we’ve got one job: building a vehicle you’ll fall in love with, right here in the USA. We believe that car buyers—not car companies—should call the shots. We like looking at a road, not a screen. We don’t like paying for stuff we don’t need. We like picking out the stuff we do need. We think dings are badges, not blemishes. But we know not everyone likes what we like. So, we built you a Slate: you make it yours.