Chef Manager - B&I
$180k - $220kINTERNATIONAL STAFFING CONSULTANTS
About the Company
A fast-growing, multi-concept hospitality company in Massachusetts is seeking a hands-on Chef Manager to lead both culinary and foodservice operations within a dynamic, guest-focused environment. This organization operates multiple hospitality concepts and is known for a strong culture, high standards, and a people-first approach. The company offers real opportunity for growth to leaders who can combine strong kitchen execution with operational discipline, hospitality, and team development.
Position Summary
The Chef Manager will be responsible for the overall success of both the culinary and foodservice operation. This role requires a leader who can manage kitchen performance, uphold food quality and safety standards, control costs, and help deliver a strong overall guest experience. The right candidate will bring a practical management style, sound culinary judgment, and the ability to lead from the front in a fast-paced environment.
Responsibilities
Oversee full culinary management of the foodservice operation, including inventory, ordering, and receiving
Lead day-to-day kitchen and foodservice execution to ensure quality, consistency, and efficiency
Manage menu development, purchasing, and inventory controls
Maintain focus on food cost, quality, sanitation, and presentation
Support sourcing and use of local food products whenever possible
Promote sustainable practices within the operation
Monitor and manage operational performance with awareness of P&L impact
Help ensure strong standards across production, service, and food safety
Stay current on food and catering trends with a focus on quality and guest appeal
Provide hands-on leadership, including exposition cooking as needed
Qualifications
3+ years of culinary management experience in contract foodservice, fine dining, or a restaurant environment
Strong background in inventory, purchasing, and cost control
Working knowledge of HACCP
Strong knowledge of food quality, production, sanitation, presentation, and food cost controls
Experience with exposition cooking
Knowledge of P&L accountability
Contract-managed service experience is desirable
ServSafe certification is a plus
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Full-time, Monday – Friday - 50 hours per week.
Compensation: $20.00 - $30.00 per hour, depending on experience
Health insurance, 4 weeks of vacation annually.
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