Chef Manager (Corporate Dining) - Omaha, NE

Job Summary

We are seeking an experienced and highly organized Chef Manager to oversee daily culinary and dining operations for a global firm's state-of-the-art corporate kitchen and canteen. This role is responsible for managing breakfast and lunch service, catering events (plated, buffet, and sit-down service), food production, budgeting, inventory control, staff development, and client satisfaction.

The ideal candidate is a hands-on culinary leader with strong financial acumen, exceptional organizational skills, and a proven ability to control food costs, manage waste, and deliver outstanding dining experiences in a high-volume corporate dining environment.

Key Responsibilities
Culinary & Operational Leadership
•    Oversee daily breakfast and lunch operations in a large-scale corporate dining facility.
•    Manage all food production activities, ensuring consistency, quality, and presentation standards.
•    Plan and execute catering services, including plated meals, buffet-style events, and sit-down functions.
•    Ensure compliance with company standards, recipes, and operational procedures.

Financial Management
•    Control food costs and monitor budget performance.
•    Track and minimize waste, loss, and inventory variances.
•    Review and process invoices accurately and timely.
•    Support sales growth through catering and dining program initiatives.
•    Prepare operational reports and analyze key performance metrics.

Inventory & Food Safety
•    Manage purchasing, receiving, inventory, and storage procedures.
•    Maintain accurate food and supply inventories.
•    Ensure all food safety, sanitation, and health regulations are followed.
•    Complete and maintain all required company logs, records, and compliance documentation.

Team Leadership
•    Supervise, coach, train, and develop kitchen and dining staff.
•    Schedule labor efficiently while maintaining service excellence.
•    Foster a positive, team-oriented work environment.
•    Promote accountability, safety, and professional development among staff.

Client & Customer Service
•    Deliver exceptional customer service and a positive dining experience.
•    Collaborate with the Dining Director to meet client expectations and operational goals.
•    Respond effectively to customer feedback and service opportunities.

Required Qualifications
•    Minimum of 4 years of Chef Manager, Executive Chef, Kitchen Manager, or similar food service management experience.
•    Strong experience with: 
o    Food cost management
o    Budget control
o    Waste and loss reduction
o    Inventory management
o    Catering operations
o    Staff supervision and training
•    ServSafe Certification required.
•    Douglas County Food Handler Certification (or ability to obtain upon hire).
•    Experience managing invoices, reporting, and operational documentation.
•    Strong organizational and time-management skills.
•    Ability to work an early-morning schedule starting at 6:00 AM.

Preferred Qualifications
•    Culinary degree preferred; equivalent professional culinary experience will be considered.
•    Corporate dining, hospitality, university, healthcare, or large-scale food service experience preferred.
•    Experience working in a high-volume, state-of-the-art kitchen environment.