SR CHEF MANAGER (CATERING/COMMISSARY) HAZELWOOD, MO

Sr. Chef Manager, Commissary/Catering

The Sr. Chef Manager, Commissary/Catering is responsible for overseeing daily culinary and catering operations to ensure high-quality food production, exceptional service, and efficient execution. This role requires strong leadership, administrative expertise, and hands-on culinary experience. The ideal candidate has catering experience, is highly organized yet flexible, and can manage both kitchen operations and administrative responsibilities. This position also requires the ability to drive a non-CDL company van for catering deliveries (approximately once per week).

Key Job Duties

• Culinary Operations & Catering Oversee daily food production to ensure quality, consistency, and timeliness
• Lead and execute catering events, including off-site deliveries and setup
• Maintain high standards for food presentation, taste, and sanitation
• Ensure compliance with HACCP guidelines and proper food handling practices
• Administrative & Operational Support Manage inventory, purchasing, and vendor relationships (including Sysco)
• Update and print menus, production sheets, and pricing documents
• Maintain accurate records for inventory, production, and ordering
• Utilize Microsoft Excel for pricing updates and reporting
• Manage email communication and daily administrative tasks
• Support budgeting, cost control, and inventory management
• Leadership & Team Development Supervise, train, and coach culinary and catering staff
• Foster a positive, team-oriented work environment
• Conduct employee meetings, training, and development programs
• Maintain performance standards and motivate staff under pressure
• Actively support team development and engagement
• Safety & Compliance Enforce food safety standards (HACCP, sanitation, allergen control)
• Ensure compliance with company policies, OSHA, and health regulations
• Maintain ServSafe certification
• Lead safety, sanitation, and maintenance programs
• Ensure proper PPE use and safe equipment handling
• Logistics & Coordination Drive company van (non-CDL) for catering deliveries as needed
• Coordinate with internal teams to ensure smooth operations
• Support scheduling and operational adjustments
• Financial & Inventory Management Maintain food cost while ensuring quality standards
• Oversee purchasing and inventory control processes
• Support P&L management, budgeting, and labor cost tracking

Preferred Qualifications Degree in Culinary Arts or equivalent professional experience

• Minimum 5 years of progressive culinary management experience, including catering
• Strong knowledge of HACCP, food safety, storage, and sanitation practices
• Experience with purchasing, inventory control, and vendor management (e.g., Sysco)
• P&L management and financial reporting experience
• Strong understanding of budgets, labor costs, and inventory controls
• Proven leadership, coaching, and training skills
• Proficiency in Microsoft Office (Word, Excel, Outlook) and POS systems
• Strong administrative, organizational, and multitasking abilities
• Excellent verbal and written communication skills
• Ability to lift, bend, and carry up to 40 lbs.
• Knowledge of safe and sanitary food handling principles