Head Chef

Canteen North America; Saint Petersburg (FL); On-site; USD 70,000 - 95,000; Full time

Job summary

Canteen North America seeks a Chef Manager to lead a busy corporate café and catering program within a prestigious financial institution in Saint Petersburg, FL.

You will oversee culinary and hospitality operations, menu planning, catering execution, and client relationships to ensure exceptional service and guest satisfaction.

Qualifications

• Three years of culinary management experience in contract foodservice, corporate dining, fine dining, or hotel/resort environments with inventory and purchasing knowledge.
• Working knowledge of HACCP.
• Strong client management and relationship-building skills, with the ability to interact professionally with executive-level stakeholders.
• Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Knowledge of P&L accountability and contract-managed service experience is desirable.

Responsibilities

• Lead all culinary and food service operations for a corporate café and catering program within a financial institution environment.
• Manage all catering activities, including menu planning, event execution, client communications, and service excellence.
• Build and maintain strong relationships with clients and key stakeholders, ensuring expectations are consistently exceeded.
• Full culinary management of food service operations including inventory, ordering, and receiving.
• Drive a culture of hospitality, customer service, and sustainability throughout the operation.
• Ensure high standards of food quality, presentation, and guest satisfaction.

Skills

Leadership

Client relationship management

Food safety knowledge

Communication

Education

Bachelor's degree in Hospitality/Cood Culinary Management

Tools

Microsoft Excel

Inventory management systems

Food service management software

Job description

This is a Great Opportunity to join a premier food service operation within a prestigious financial institution. We are seeking a growth-minded Chef Manager to lead a busy corporate café and catering program. This position offers an excellent Monday-Friday schedule, providing outstanding work-life balance while managing a high-quality dining and hospitality experience.

In this role, you will be responsible for the overall success of both the culinary and food service operations, including café management, catering execution, and building strong client relationships to ensure exceptional service and customer satisfaction.

Key Responsibilities:

• Lead all culinary and food service operations for a corporate café and catering program within a financial institution environment.
• Manage all catering activities, including menu planning, event execution, client communications, and service excellence.
• Build and maintain strong relationships with clients and key stakeholders, ensuring expectations are consistently exceeded.
• Full culinary management of food service operations including inventory, ordering, and receiving.
• Knowledge of P&L accountability and contract-managed service experience is desirable.
• Develop menus, manage cost controls, purchasing, and inventory with a focus on sourcing and utilizing local food products.
• Drive a culture of hospitality, customer service, and sustainability throughout the operation.
• Ensure high standards of food quality, presentation, and guest satisfaction.

Preferred Qualifications:

• Must have a working knowledge of HACCP.
• Three years of culinary management experience in contract foodservice, corporate dining, fine dining, or hotel/resort environments with inventory and purchasing knowledge.
• Proven experience managing catering programs and special events.
• Strong client management and relationship-building skills, with the ability to interact professionally with executive-level stakeholders.
• Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Knowledge of P&L accountability and contract-managed service experience is desirable.
• Proficient in Microsoft Office Suite (Excel, Word, Outlook, and PowerPoint) and comfortable utilizing catering, inventory, purchasing, and food service management systems.
• ServSafe certification is a plus.
• Corporate dining or hotel/resort environments experience is preferred.