Chef Manager

Sodexo Careers•Fremont, MI

30d•Onsite

About The Position

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.

Requirements

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
Minimum Education Requirement - High School Diploma or GED or Equivalent
Minimum Management Experience - 1 year

Responsibilities

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