other
Added May 1Chef Manager
Wellesley, United StatesOn-site
Requirements
- The right candidate will bring a practical management style, sound culinary judgment, and the ability to lead from the front in a fast-paced environment.
- experience in contract foodservice, fine dining, or a restaurant environment Strong background in inventory, purchasing, and cost control Working knowledge of HACCP Strong knowledge of food quality, production, sanitation, presentation, and food cost controls
- Experience with exposition cooking Knowledge of P&L accountability Contract-managed service
Experience
- Qualifications 3+ years of culinary management
Benefits
- experience is desirable ServSafe certification is a plus --------------------------------------- Full-time, Monday – Friday - 50 hours per week. Compensation: $20.00 - $30.00 per hour, depending on
- experience Health insurance, 4 weeks of vacation annually.
Additional details
- About the Company A fast-growing, multi-concept hospitality company in Massachusetts is seeking a hands-on Chef Manager to lead both culinary and foodservice operations within a dynamic, guest-focused environment.
- This organization operates multiple hospitality concepts and is known for a strong culture, high standards, and a people-first approach.
- The company offers real opportunity for growth to leaders who can combine strong kitchen execution with operational discipline, hospitality, and team development.
- Position Summary The Chef Manager will be responsible for the overall success of both the culinary and foodservice operation.
- This role requires a leader who can manage kitchen performance, uphold food quality and safety standards, control costs, and help deliver a strong overall guest experience.
- Responsibilities Oversee full culinary management of the foodservice operation, including inventory, ordering, and receiving Lead day-to-day kitchen and foodservice execution to ensure quality, consistency, and efficiency Manage menu development, purchasing, and inventory controls Maintain focus on food cost, quality, sanitation, and presentation Support sourcing and use of local food products whenever possible Promote sustainable practices within the operation Monitor and manage operational performance