CHEF MANAGER - BETHLEHEM, PA

Job Summary:

The Chef Manager is responsible for the overall success of both culinary and foodservice operations. This leadership role oversees daily kitchen production and service while ensuring excellence in food quality, food safety, sanitation, customer service, inventory management, purchasing, cost control, team development, and financial performance. The Chef Manager is accountable for delivering an exceptional dining experience while maintaining operational efficiency and meeting budget objectives.

Key Responsibilities:

• Lead all aspects of culinary and foodservice operations, including food production, inventory management, ordering, receiving, storage, and service execution.
• Develop menus and ensure recipes, portion sizes, presentation standards, and production procedures are consistently followed.
• Manage food costs, labor costs, purchasing, inventory levels, and other controllable expenses to achieve budget and profit-and-loss (P&L) goals.
• Recruit, train, coach, schedule, and supervise culinary and foodservice team members to ensure optimal staffing and performance.
• Maintain high standards for food quality, customer service, and client satisfaction.
• Monitor industry trends and implement best practices related to food quality, culinary innovation, sanitation, cost controls, and presentation.
• Ensure compliance with HACCP principles, ServSafe standards, company policies, and all federal, state, and local health and sanitation regulations.
• Maintain workplace safety standards and oversee cleaning schedules, equipment maintenance, and food safety programs.
• Complete production records, inventory reports, financial documentation, and administrative responsibilities accurately and on time.
• Support sustainability initiatives, including responsible sourcing, waste reduction, and local purchasing strategies when appropriate.
• Build and maintain positive relationships with clients, customers, vendors, and team members.
• Perform additional duties as assigned.

Required Qualifications:

• Minimum three (3) years of culinary management experience in foodservice, hospitality, healthcare dining, higher education dining, restaurant operations, or contract foodservice environments.
• Hands-on culinary expertise with experience in food production, inventory management, purchasing, receiving, and cost control.
• Strong knowledge of food safety regulations, sanitation standards, and HACCP principles.
• Demonstrated leadership experience with the ability to motivate, develop, and manage teams.
• Excellent organizational, communication, and customer service skills

Preferred Qualifications:

• Experience managing budgets, P&L performance, and contract-managed foodservice operations.
• Experience with exhibition cooking, action stations, or interactive culinary concepts.
• ServSafe Certification or ability to obtain certification within the employer’s required timeframe.
• Associate’s or Bachelor’s degree in Culinary Arts, Hospitality Management, Foodservice Management, or a related field; equivalent experience will be considered.

Core Performance Expectations:

• Consistently delivers safe, high-quality, and visually appealing food.
• Achieves food-cost, labor-cost, purchasing, inventory, and budget targets.
• Develops and maintains a highly engaged, service-oriented, and accountable team.
• Ensures a clean, organized, and inspection-ready operation.
• Responds promptly and professionally to customer and client needs while maintaining high satisfaction levels.