Chef Manager

Chef Manager (KY, Beaver Dam)

Breaktime Solutions is a premier provider of away-from-home convenience services, delivering innovative breaktime solutions that enhance customer experiences. The Chef Manager oversees daily operations at assigned dining locations, ensuring high standards of food quality, safety, and customer service. This role leads dining staff through scheduling, training, and performance management, while also cultivating creative, well-balanced menus that keep the dining experience fresh and appealing. The Chef Manager also monitors sanitation, inventory, and purchasing to maintain cost efficiency, handles financial and operational reporting, and serves as a key link between frontline staff and upper management.

Paid vacation.

Seven paid holidays.

401(k) retirement savings plan with company match.

Comprehensive medical, dental, and vision insurance plans (individual and family coverage).

Voluntary FSA, life insurance, and short/long-term disability options.

Opportunity to support our 501(c)3 charity, Feeding the Future, Inc., which provides over 500,000 meals annually to children in need.

Opportunities for advancement.

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.

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.