Culinary Operations Leader – Corporate Dining

NEXDINE Hospitality; Okemos (MI); On-site; USD 53,000 - 57,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

401(k) Plan

Paid Time Off

EAP

Career Growth

Perks & Rewards

Job summary

The Kitchen Manager at NEXDINE Hospitality in Okemos, MI oversees culinary operations, cost control, menu development and quality across corporate dining venues. You will manage staff, ensure safety, sanitation and consistent service while coordinating with vendors and clients to meet performance targets.

The role requires 3-5 years in food service management, ServSafe and allergen certifications, and a hands-on leader who can drive results in a fast-paced environment.

Qualifications

• High school diploma or equivalent.
• 3-5 years in corporate dining management.
• ServSafe Certification.
• Allergen Awareness Certification.

Responsibilities

• Manage menu writing and cycle of cost control using recipes and costing.
• Ensure the quality of all food products and adherence to standards.
• Oversee food production, execution and presentation.
• Oversee catering operations and vendor relationships.
• Coordinate purchasing and inventory to meet budget.
• Schedule production and staffing, including payroll basics.
• Maintain safety, sanitation, and uniform guidelines.

Skills

Menu writing

Cost control

Food production

Catering operations

Vendor relationships

Purchasing

Inventory management

Safety & sanitation

Staff training

Client relations

Education

High School diploma or equivalent

3-5 years experience in corporate dining

Culinary School certificate or degree

Microsoft Office Suite

Job description

The Kitchen Manager at NEXDINE Hospitality in Okemos, MI oversees culinary operations, cost control, menu development and quality across corporate dining venues. You will manage staff, ensure safety, sanitation and consistent service while coordinating with vendors and clients to meet performance targets.

The role requires 3-5 years in food service management, ServSafe and allergen certifications, and a hands-on leader who can drive results in a fast-paced environment.