Culinary Operations Leader — Menu, Cost & Client Relations

NEXDINE Hospitality; East Greenwich (RI); On-site; USD 76,000 - 80,000; Full time

Benefits offered by this job

Generous Compensation & Benefits

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 East Greenwich, RI is seeking a Chef Manager to lead culinary operations across corporate dining programs. You will develop menus, control costs, and ensure top quality while managing an hourly team and building strong client relationships.

This full-time, 43-week position is paid over 52 weeks with a salary of $76,000–$80,000 per year and weekly direct deposit. The role requires ServSafe and Allergen Awareness certifications and a track record in food service management.

Qualifications

• High School diploma or equivalent.
• 3–5 years' experience in food service management, specifically in corporate dining/education.
• ServSafe Certification.
• Allergen Awareness Certification.
• Culinary School certificate or degree preferred.

Responsibilities

• Develop and execute menus and cost controls.
• Ensure quality of all food products and presentation standards.
• Oversee catering operations and food production.
• Manage client relationships and supervise hourly staff.

Skills

Culinary leadership

Food service management

Menu development

Cost control

Client relations

Education

High School diploma or equivalent

Culinary School certificate or degree

Tools

Microsoft Office Suite

Job description

NEXDINE Hospitality in East Greenwich, RI is seeking a Chef Manager to lead culinary operations across corporate dining programs. You will develop menus, control costs, and ensure top quality while managing an hourly team and building strong client relationships.

This full-time, 43-week position is paid over 52 weeks with a salary of $76,000–$80,000 per year and weekly direct deposit. The role requires ServSafe and Allergen Awareness certifications and a track record in food service management.