Chef Manager (KY, Beaver Dam)

About the Role

Key Responsibilities

• Monitor daily staff performance, maintain fair and consistent supervision, adjust schedules as needed, and coordinate workflows to maximize efficiency and customer service.
• Train and orient new and existing staff on position requirements, company policies, facility rules, and performance expectations.
• Track attendance, manage compliance with absenteeism policies, and recommend promotions, corrective action, or termination in accordance with company guidelines and HR.
• Ensure staff follow approved recipes, proper food preparation methods, and established production standards.
• Monitor and enforce food handling practices and sanitation standards in compliance with ServSafe and local health department codes.
• Routinely inspect areas of responsibility and immediately report safety hazards, security concerns, or equipment issues to management.
• Monitor and adjust staffing and production levels to ensure efficient, high-quality service across all assigned locations.
• Oversee unit inventories, ensure proper requisition procedures are followed, and enforce use of company-approved vendors and cost-efficient supply usage.
• Complete and submit all required financial records, production sheets, invoice logs, and inventory reports; monitor food costs and report irregularities to the District Dining Director.

Required Qualifications

• Bachelor’s degree and 4 years of related experience; or equivalent combination of education and experience.
• Must be able to lift 50 pounds.
• Ability to lift, bend, stoop, and reach throughout the day.
• Must be able to consent to a drug screen and pre-employment background check.
• ServSafe certification.
• Equal opportunity employer as to all protected groups, including protected veterans and individuals with disabilities.