Chef Manager(College Dining) -Charlotte, NC

Job Summary:

The Chef Manager oversees the daily operations of a high-volume café while ensuring exceptional food quality, customer service, team leadership, and financial performance. 
This position manages food production, catering, inventory, staffing, and administrative functions while partnering with the Complex Manager to deliver operational excellence.

The ideal candidate is a hands-on leader who thrives in a fast-paced environment, enjoys working alongside their team, and successfully balances culinary execution, catering operations, financial performance, and employee development.

This role offers the opportunity to lead a highly visible operation and directly impact on customer satisfaction, team engagement, and business results.

Key Responsibilities:
Foodservice Operations
•    Oversee daily café operations, including breakfast, lunch, grill, pizza, and other menu offerings.
•    Ensure food quality, presentation, portion control, and food safety standards.
•    Monitor production levels to minimize waste and meet customer demand.
•    Maintain compliance with company, client, and health department regulations.
Catering Management
•    Coordinate and execute catering events ranging from box lunches to hot buffets and special functions.
•    Partner with clients to ensure catering expectations are met or exceeded.
•    Schedule production and staffing to support catering needs.
•    Process catering invoices and related documentation.
Leadership & Staffing
•    Recruit, hire, train, coach, and develop team members.
•    Create schedules and manage labor costs.
•    Provide ongoing performance feedback and daily direction.
•    Foster a positive, customer-focused work environment.
Financial & Administrative Duties
•    Manage inventory, ordering, and product costs.
•    Receive and process invoices accurately.
•    Monitor food, labor, and operating expenses to meet budget goals.
•    Track sales trends and identify growth opportunities.
•    Complete reports and administrative tasks in a timely manner.
Customer Service
•    Build strong relationships with customers and client leadership.
•    Resolve customer concerns promptly and professionally.
•    Maintain a clean, organized, and welcoming operation.

Qualifications:
•    Leadership experience in foodservice, restaurant, catering, or hospitality operations.
•    Strong culinary and food production knowledge.
•    Experience managing inventory, purchasing, and food costs.
•    Proficiency with Microsoft Office and computer systems.
•    Excellent organizational, communication, and leadership skills.
•    Ability to manage multiple priorities in a fast-paced environment.

Preferred Qualifications:
•    Catering and special event management experience.
•    Experience with POS systems, invoicing, and foodservice software.
•    ServSafe Food Protection Manager Certification or equivalent.
•    Physical Requirements
•    Stand and walk for extended periods.
•    Lift and carry up to 50 pounds.
•    Work in kitchen environments with varying temperatures.