Chef Manager

Role Overview Sodexo Corporate Services is seeking a Chef Manager to lead a hospitality‑driven, Monday–Friday dining operation serving breakfast and lunch in Fremont, Michigan . This is a hands‑on culinary leadership role for someone who loves great food, thrives in service‑focused environments, and knows how to create a welcoming experience for every guest. The Chef Manager will oversee daily culinary operations, menu planning, food quality, team leadership, and client engagement. This role is perfect for a chef who enjoys balancing creativity with operational excellence — someone who can lead from the kitchen, connect with customers, and run a smooth, efficient business. Working with Sodexo Corporate Services means joining a team that believes food, service, and people have the power to transform the workplace. As a Chef Manager, you’ll be part of a culture that values creativity, collaboration, and genuine hospitality. What You’ll Do Lead daily culinary operations — manage production planning, hands‑on cooking, and execution of breakfast, lunch, and catering services Create fresh, appealing menus — develop seasonal offerings, manage inventory, and ensure food is consistently high‑quality and beautifully presented Deliver exceptional service — set the tone for a warm, guest‑focused environment and ensure every customer interaction reflects Sodexo’s hospitality standards Manage financial performance — oversee food and labor costs, purchasing, payroll, and unit financials with accuracy and accountability Lead and develop your team — train, coach, and support staff to create a positive, inclusive, high‑performing kitchen culture Ensure safety and compliance — maintain HACCP standards, sanitation practices, and all regulatory and company requirements What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring Hands‑on culinary expertise — strong cooking skills and the ability to stay current with culinary trends and fresh, modern food Passion for hospitality — a genuine love for food, service, and creating memorable guest experiences Leadership and communication skills — the ability to motivate teams, communicate clearly, and uphold high standards Operational strength — experience managing production, inventory, ordering, and cost controls Client‑focused mindset — comfort interacting with clients, responding to needs, and building strong working relationships Strong management capability — proven ability to run a business, manage a team, and deliver consistent results Qualifications & Requirements High School Diploma, GED, or Equivalent Minimum management experience: 1 year EEO Statement We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. #J-18808-Ljbffr