Manager, Culinary Operations

About AbbVie: AbbVie's mission is to discover and deliver innovative medicines and solutions that solve serious health issues today and address the medical challenges of tomorrow. We strive to have a remarkable impact on people's lives across several key therapeutic areas including immunology, oncology, neuroscience, and products and services in our Allergan Aesthetics portfolio. Job Description The Manager, Culinary Operations is responsible for comprehensive leadership and oversight of AbbVie's Lake County Foodservice Operations. This role manages cafe services, directs employees and contractors at AbbVie sites with outsourced services, and ensures seamless execution of in‑house catering, executive suite, and corporate jet culinary services. The Manager champions operational excellence by guaranteeing uninterrupted availability, consistency, and superior quality of food and service in line with AbbVie's quality, cost, and service standards. As a visionary leader, the Manager provides strategic direction for the Culinary Services organization, guiding and inspiring a matrixed team to achieve high performance and proactively adapt to evolving business needs. Responsibilities Implement diverse, innovative menus across multiple cafés emphasizing consistency, creativity, and cultural variety; drive the Corporate Chef and Senior Chefs to develop specialized menus for catering, executive dining, and corporate jet services. Develop and manage robust financial plans and cost controls for all domestic Food Services operations; support managers to achieve financial and operational targets. Balance food quality, freshness, and cost efficiency by sourcing high‑quality ingredients, minimizing processed foods and allergens, and accommodating a wide range of dietary needs and nutritional requirements. Design scalable recipes and oversee staff training in preparation, large‑scale production, and exceptional service standards. Lead and manage a matrixed team operating across diverse café environments, including both large‑scale and small‑unit locations, ensuring consistent service quality, operational standards, and team cohesion; foster personnel development through cross‑training, coaching, and mentoring; build a high‑performing, engaged, and collaborative culinary team culture. Effectively manage real‑time challenges spanning technical, operational, personnel, and vendor‑related issues, delivering positive, solutions‑focused guest and employee experiences under pressure. Lead strategic planning initiatives, supporting current operations and future business growth through resource planning, budgeting, and compensation management. Share expertise and provide consultative support to cross‑functional stakeholders on cafeteria layout, operational best practices, and vendor selection and management. Qualifications 4‑year bachelor’s degree in culinary arts or equivalent experience. Continuous education and certification in the field of culinary arts. Minimum 10‑year experience as Head Chef / Executive Chef in a large culinary services operation (corporate level). At least 5 years of experience in different management positions in culinary services. Compensation & Benefits Base pay range is determined by job grade and may vary by geographic location. Benefits include paid time off (vacation, holidays, sick), medical, dental, and vision insurance, and 401(k) to eligible employees. Position eligible to participate in short‑term incentive programs. AbbVie is an equal‑opportunity employer and is committed to operating with integrity, driving innovation, transforming lives, and serving our community. Equal Opportunity Employer / Veterans / Disabled. #J-18808-Ljbffr BioSpace