Chef Manager

NEXDINE Hospitality

. Develop and execute culinary results to exceed customer expectations .

Posted 10/8/2026full-timeRemote • United StatesMid-LevelSenior💰 $70,000 - $80,000 per yearWebsite

Core Competencies

Role fit

Core Competencies

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Demonstrates expertise in culinary management, including food preparation, menu writing, and cost control, while ensuring high standards of food quality and customer satisfaction. Proven ability to lead and train staff, manage operations, and maintain compliance with safety and sanitation standards.

Highest-signal resume keywords

Culinary ManagementFood Service ManagementCost ControlServSafe CertificationAllergen Awareness Certification

ATS Keywords

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Applicant Tracking System Keywords

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Hard Skills

Menu WritingFood PreparationCosting MeasuresInventory ManagementFinancial Reporting

Soft Skills

Customer ServiceStaff TrainingClient Relationship Management

Tools & Technologies

Microsoft Office Suite

Certifications & Qualifications

ServSafe CertificationAllergen Awareness Certification

Industry Keywords

Culinary TechniquesFood QualityCatering OperationsFood Handling StandardsCorporate Dining

About the role

Key responsibilities & impact

Develop and execute culinary results to exceed customer expectations
Oversee and manage culinary and financial operations to meet service, production and presentation standards
Apply culinary techniques to food preparation and manage final food presentation and service
Manage menu writing and cycle of cost control using recipes and costing measures
Ensure food product quality and oversee food production, execution and presentation
Oversee catering operations
Maintain vendor relationships and purchase food and supplies
Manage receiving, production schedules, staffing requirements and payroll processing
Maintain safety, food handling, sanitation, uniform and productivity standards
Manage client relationships to maintain satisfaction and account retention
Manage controllable expenses, food costs, labor, supplies, uniforms and equipment
Analyze recipes and assign menu prices based on costs
Manage inventory and submit financial reporting to the corporate office
Recruit, hire, terminate, review and manage unit staff
Instruct, train and supervise cooks and other food-service workers
Provide excellent customer service

Requirements

What you’ll need

High School diploma or equivalent
3 - 5 years' experience in food service management specifically corporate dining
ServSafe Certification
Allergen Awareness Certification
Ability to lift items up to 40 pounds
Preferred: Culinary School certificate or degree
Preferred: Microsoft Office Suite

Benefits

Comp & perks

Generous Compensation & Benefits Package
Health, Dental & Vision Insurance
Company-Paid Life Insurance
401(k) Savings Plan
Paid Time Off: Vacation, Holiday, Sick Time
Employee Assistance Program (EAP)
Career Growth Opportunities
Employee Perks & Rewards
Weekly pay via direct deposit