Chef Manager

Creative Dining Services•Holland, MI

About The Position

Creative Dining Services is seeking a Chef Manager to lead the culinary heartbeat of Geneva Camp - a vibrant, community-centered environment where hospitality and guest experience comes together. This role partners closely with the on-site food service director and oversees the day-to-day dining operations with a focus on culinary excellence, team development, and operational precision. The Chef Manager is a hands-on culinary leader who brings creativity, consistency, and strong kitchen management to a dynamic camp setting. You'll shape menus, elevate food quality, coach a diverse team, and ensure that every guest enjoys memorable, well-executed meals. Creative Dining Services is seeking a Chef Manager to lead day-to-day culinary operations at Geneva Camp. This role is ideal for a chef that thrives in a hands-on leadership position--owning kitchen execution, developing a strong team, and delivering a high-quality dining experience in a collaborative someone who brings together operational excellence and people leadership to create a memorable dining experience for guests and staff alike. This role is both hands-on in the kitchen and strategic in leadership- overseeing daily operations, developing strong team culture, and ensuring the dining program reflects quality, consistency, and hospitality at every level.

Requirements

Two years of chef experience
Two years of supervisory or kitchen leadership experience
Strong foundational skills in basic math, including yields, conversions, and recipe scaling
Comfort with Microsoft Office and basic administrative systems
A passion for hospitality, a commitment to quality, and the ability to lead with both confidence and humility

Nice To Haves

culinary degree preferred

Responsibilities

Deliver an exceptional guest experience through thoughtful planning, organized execution, and a service mindset that builds strong relationships and supports long-term account success.
Championing culinary quality by implementing and maintaining high standards across all food production, presentation, and service areas.
Lead, train, and develop the culinary team, fostering a positive, high-performance culture.
Ensure full compliance with all federal, state, and local health and safety regulations.
Steward resources responsibly, through smart menu planning, accurate forecasting, proper receiving and storage, and adherence to purchasing policies, sustainability goals, and quality specifications