Dining Operations Director: Lead Culinary Team

Corp. Chefs; Phoenix (AZ); On-site; USD 65,000 - 120,000; Full time

Benefits offered by this job

Medical (FT Employees)

Vision

UNUM offering for Accident, Critical 


Discount Program

Commuter Benefits (Parking and Transit

EAP

401k

Sick Time

Holiday Pay (9 paid holidays)

Tuition Reimbursement (FT Employees)

Paid Time Off

Job summary

Corporate Chefs in Tempe, AZ seeks a motivated food service director to lead a dining team, oversee all operations of the food service department, and ensure high standards of safety, quality, and customer satisfaction.

The role emphasizes team leadership, nutritional knowledge, and hands-on execution of meals, with preference for a Chef/Manager background and strong communication with hourly staff and executives.

Qualifications

• At least two years of experience coordinating food service operations.
• Previous experience with industrial cooking.
• Excellent communication skills and experience communicating with both hourly staff and company executives.
• Ability to manage in a diverse environment with a strong focus on client and customer services and satisfaction.
• Experience with and knowledge of all Microsoft Office suite applications.
• Nice-to-have: ServSafe and/or HACCP certification.

Responsibilities

• Managing all functions of the food service department and its resources.
• Manage and lead a team of associates, including hiring and training new employees.
• Ensuring that staff meet all culinary, safety, and sanitation standards and regulations.
• Budgeting for the department, including directly purchasing ingredients and ensuring the account meets all targets and forecasts.
• Conferring with the district manager or other departments regarding the technical and administrative aspects of dining service.

Skills

Team leadership

Communication skills

Microsoft Office

Food service operations coordination

Job description

Corporate Chefs in Tempe, AZ seeks a motivated food service director to lead a dining team, oversee all operations of the food service department, and ensure high standards of safety, quality, and customer satisfaction.

The role emphasizes team leadership, nutritional knowledge, and hands-on execution of meals, with preference for a Chef/Manager background and strong communication with hourly staff and executives.