Chef Manager - Tobaccoville, NCNC

Job Summary

The Chef Manager is responsible for overseeing all foodservice operations within a manufacturing facility that serves multiple shifts throughout the day. This role ensures the delivery of high-quality food, exceptional service, and a clean, organized dining environment while providing associates with a diverse and engaging menu.

Hours of Operation:
The café supports several shifts and service windows:
•    Early Shift Service: 2:30 AM – 5:30 AM
•    Breakfast: 7:00 AM – 9:30 AM
•    Lunch: 10:30 AM – 1:30 PM
•    Dinner: 6:30 PM – 9:30 PM

These staggered service periods ensure that all associates—regardless of shift—have reliable access to fresh meals and quality options.

OPERATION OVERVIEW:

Food Stations
The café offers multiple stations to accommodate a range of tastes and dining preferences:
•    Grill Station
•    Salad Bar
•    Pizza / Italian Station
•    Deli Station
•    Main Dish / Hot Entrée Station

This station-based layout supports variety, efficiency, and an engaging dining experience.

Catering Program
The facility hosts frequent catering events that require executive-style service including elevated presentation, premium food quality, and professional service.
The focus is quality over quantity, ensuring a polished experience for the client and all guests.

Food Style & Menu Approach
Given the manufacturing environment, the menu should center on:
•    Hearty, home-style meals
•    Balanced and comforting dishes
•    Elevated presentation and strong flavor
•    Variety and creativity to maintain customer engagement across all shifts

The Chef Manager is expected to deliver approachable yet refined food that appeals to a diverse workforce.

Weekend Operations
Although the café is typically closed on weekends, the client may schedule mandatory work weekends. During these periods, the Chef Manager must coordinate and execute the appropriate level of service, which may include:
•    Full café service
•    A limited menu
•    Catered boxed lunches or grab and go options
Weekend service levels depend on staffing, volume, and production schedules.

Operational Expectations
The Chef Manager is accountable for:
•    Smooth and efficient daily operation of the kitchen and café
•    Offering wide-ranging menu selections for all shift schedules
•    Maintaining consistent food quality and visually appealing presentation
•    Delivering excellent customer service and hospitality

Key Responsibilities:

• Full culinary management of food service operation to include inventory, ordering and receiving
• Knowledge of P&L accountability and contract-managed service experience is desirable
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products
• Possesses a passion for sustainability

Preferred Qualifications:  

• Must have a working knowledge of HACCP
• Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control
• Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Experience with exposition cooking needed
• Knowledge of P&L accountability and contract-managed service experience is desirable
• ServSafe certified is a plus