Chef Manager - College Campus

Thomas Cuisine•Santa Clara, CA

8d•$80,000 - $85,000•Onsite

About The Position

Take charge as Chef Manager and bring bold flavor and leadership to the table! You’ll craft scratch‑made menus, inspire and mentor a dynamic culinary team, and deliver exceptional dining experiences—all while driving efficiency, quality, and innovation in every service. Reporting to the Multi-Unit Food Service Director, you will serve as the on-site leader responsible for creating a welcoming, efficient, and student-focused dining experience.

Requirements

Culinary degree is preferred but not necessary, and professional experience with a restaurant or college campus management.
At least 3 years of leadership experience in a chef, sous chef, or kitchen manager role with P&L business acumen.
Food service experience in education, campus dining, restaurant or multi-outlet environments strongly preferred.
Excellent culinary skills with a passion for scratch cooking and fresh ingredients.
Proven ability to manage teams, prioritize tasks, and lead by example.
Working knowledge of food cost controls, production systems, and menu planning.
ServSafe® Certification (or ability to obtain upon hire).
Strong communication skills and commitment to service excellence.
Ability to lift up to 40 pounds frequently.
ServSafe® and State Food Handler Card (if applicable) required.
Ability to successfully pass a criminal background check (State and Federal) and drug screen.

Responsibilities

Curate and design diverse, innovative menus centered on scratch-cooked, high-quality ingredients.
Integrate nutritional elements and accommodate special diets and resident preferences.
Lead and inspire a culinary team to deliver excellence in food preparation, presentation, and taste.
Oversee day-to-day kitchen operations, ensuring efficiency, cleanliness, and compliance with health and safety standards.
Streamline processes to enhance overall operational performance and reduce waste.
Establish and maintain strong vendor relationships to secure fresh, sustainable, and locally sourced ingredients.
Negotiate favorable terms to optimize cost efficiency and maintain budgetary goals.
Interact with residents and guests to gather feedback and implement customer-centric strategies.
Develop and implement training programs to enhance team skills and knowledge.
Collaborate with financial teams to create and manage culinary department budgets.
Other duties as assigned.