Chef Manager

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Chef Manager

Full Time Management Downers Grove, IL, US

5 days ago Requisition ID: 4598

Salary Range: $65,000.00 To $70,000.00 Annually

Position Summary

The Chef Manager is a hands‑on culinary leader responsible for the daily food service operation of an assigned Quest Food Management Services account. This role combines culinary expertise with team leadership, operational management, financial accountability, client relations, and exceptional guest service.

The Chef Manager leads from the kitchen—actively participating in food preparation and service while ensuring that meals are prepared from scratch using high‑quality ingredients and meet Quest standards for taste, presentation, food safety, and consistency.

In addition to overseeing culinary operations, the Chef Manager is responsible for menu development, ordering and inventory management, catering execution, cost controls, team development, and maintaining a strong relationship with the client. The successful Chef Manager is an experienced culinarian and people leader who is comfortable balancing hands‑on kitchen responsibilities with the administrative and business responsibilities of managing an account.

About This Account

This Chef Manager will lead a Business & Industry dining operation located at 3050 Highland Parkway. The operation will serve approximately 300 guests daily, primarily through breakfast and lunch service, and will also provide regular catering and special‑event services. The Chef Manager will lead a team of approximately four team members and have responsibility for culinary execution, menu development, ordering and inventory, catering, financial performance, and client relationships.

This is a new Quest operation currently under construction, with an anticipated opening date of December 1. The goal is to have the Chef Manager join Quest in advance of the opening, providing an opportunity to train at another Quest account and prepare for the successful launch of the new operation.

Schedule

Monday–Friday, approximately 7:00 a.m.–4:00 p.m., with occasional evening or weekend availability based on catering and special‑event needs. This is a year‑round position.

Essential Duties and Responsibilities

• Lead the day‑to‑day culinary and food service operations of the assigned account, ensuring consistent execution of Quest standards.
• Maintain an active, hands‑on presence in the kitchen, including food preparation, cooking, service, and catering as operational needs require.
• Develop and execute menus that are appealing, operationally achievable, cost‑effective, and aligned with Quest culinary standards and client expectations.
• Plan and execute catering services and special events, including menu development, production, staffing, and service.
• Manage purchasing, ordering, receiving, and inventory to maintain appropriate product levels while minimizing waste and controlling food costs.
• Maintain accountability for account financial performance, including food and labor costs, purchasing, inventory, budget management, and other assigned P&L responsibilities.
• Lead, train, schedule, coach, and develop team members to create a high‑performing, service‑focused team.
• Establish clear performance expectations and provide ongoing feedback, recognition, and coaching.
• Maintain strong relationships with the client through regular communication, responsiveness, and proactive resolution of concerns.
• Monitor the guest experience and identify opportunities to continually improve food quality, presentation, service, and overall satisfaction.
• Ensure all food is prepared, stored, and served in accordance with Quest standards and applicable food safety and sanitation requirements.
• Maintain compliance with HACCP standards, sanitation procedures, and all applicable federal, state, and local food service regulations.
• Ensure accurate and timely completion of required administrative responsibilities, including payroll, invoices, inventory, financial reporting, and other company reporting.
• Implement Quest promotions, merchandising, and marketing initiatives at the account level.
• Maintain appropriate signage, presentation, and merchandising throughout the operation.
• Partner with Quest leadership and support teams to implement company initiatives and achieve account objectives.
• Identify operational improvements and introduce new menu items, concepts, and service ideas that keep the account fresh and engaging.
• Ensure compliance with Quest policies, procedures, and standard operating practices.
• Perform other duties and provide operational support as business needs require.

Required Qualifications

• Minimum of 3 years of culinary, food service, or hospitality management experience, preferably in a high‑volume food service environment.
• Strong hands‑on cooking and culinary skills.
• Experience with menu planning and development.
• Experience with purchasing, ordering, inventory management, and food‑cost control.
• Experience planning and executing catering and/or special events.
• Demonstrated experience leading, training, and developing a team.
• Experience managing budgets, food and labor costs, and/or P&L responsibilities.
• Strong client and customer relationship skills.
• Working knowledge of food safety, sanitation, and HACCP principles.
• Ability to effectively balance culinary responsibilities with administrative and operational requirements.
• Strong organizational, communication, and problem‑solving skills.
• Proficiency with Microsoft Office and the ability to learn company systems and technology.
• Ability to meet and maintain applicable state and local food service certification requirements.

Preferred Qualifications

• Culinary degree or equivalent professional culinary training.
• Experience within Business & Industry (B&I), corporate dining, contract food service, or a similar environment.
• ServSafe Manager certification or equivalent.
• Experience opening a new food service operation or participating in an account opening or transition.
• Leads by example and maintains a visible, hands‑on presence in the operation.
• Demonstrates professionalism and a positive, solutions‑focused approach.
• Builds strong relationships with clients, guests, and team members.
• Communicates expectations clearly and follows through on commitments.
• Anticipates operational needs and takes proactive action.
• Balances quality, service, and the guest experience with sound financial decision‑making.
• Develops team members and creates opportunities for continued growth.
• Demonstrates accountability for the overall performance of the account.

Physical Requirements

The physical requirements described below are representative of those necessary to perform the essential functions of the position.

Regularly stand and walk for extended periods.

Frequently bend, reach, kneel, and use hands and arms to perform culinary and operational tasks.

Regularly lift and/or move up to 25 pounds.

Work in environments that may include heat, steam, cold temperatures, kitchen equipment, food odors, cleaning chemicals, and varying noise levels.

Move regularly between kitchen, serving, storage, refrigeration, and office areas.