Executive Chef Manager — High-Volume Dining & Team Leader

Restaurant Associates; Boca Raton (FL); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off (varies by site/state

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Restaurant Associates in Boca Raton, FL seeks a growth-minded Chef Manager to lead the culinary and food service operation for a premier corporate dining client. This hands-on leader inspires a high-performing team, drives culinary excellence, and confidently manages the operation while exceeding client expectations.

You will oversee inventory, purchasing, menu development and food cost controls, with a focus on sourcing local products, sustainability, and quality presentation.

Qualifications

• Must have HACCP knowledge.
• At least 5 years of culinary management in high-volume contract food service.
• Strong leadership and ability to develop a team.

Responsibilities

• Full culinary management of food service operation including inventory, ordering and receiving.
• Sets clear expectations, develops the team, and holds people accountable.
• Delivers consistent food quality, presentation, and menu creativity.
• Manages food cost, labor, waste, and purchasing to meet client expectations.
• Proficient in menu development, cost controls, purchasing and inventory with focus on local sourcing.
• Demonstrates commitment to sustainability.

Skills

HACCP

Culinary management

High-volume service

Job description

Restaurant Associates in Boca Raton, FL seeks a growth-minded Chef Manager to lead the culinary and food service operation for a premier corporate dining client. This hands-on leader inspires a high-performing team, drives culinary excellence, and confidently manages the operation while exceeding client expectations.

You will oversee inventory, purchasing, menu development and food cost controls, with a focus on sourcing local products, sustainability, and quality presentation.