Temporary Chef Manager - Woodstock, CT
About The Position
The Chef Manager leads culinary and food service operations for a school dining program, ensuring food quality, safety, sustainability, and guest satisfaction. The role combines hands-on culinary leadership with administrative and operational responsibilities, including inventory management, cost control, staff supervision, and regulatory compliance. The position emphasizes scratch cooking, seasonal ingredients, and sustainable practices. This is a temporary position in Woodstock, Connecticut, with a listed salary range of $65,000–$70,000. The Chef Manager works with the dining team to develop student-centered menus and partners with school administration on special events and community dining initiatives.
Requirements
- At least 3 years of culinary management experience in contract foodservice, fine dining, or high-volume restaurant settings.
- Expertise in menu development, production planning, cost control, and inventory management.
- Extensive knowledge of culinary trends, sustainability practices, and food safety regulations.
- Knowledge of exhibition cooking and guest interaction in a customer-focused environment.
- Team leadership and performance management skills, including conducting performance evaluations.
- Proficiency in Microsoft Office Suite, including Word, Excel, Outlook, and Teams.
Nice To Haves
- Strong understanding of P&L management.
- Experience in a contract-managed service environment.
- ServSafe Certification.
- Culinary degree or equivalent experience.
Responsibilities
- Lead culinary operations, including production, menu planning, food preparation, presentation, and sanitation.
- Manage food service operations, including inventory control, ordering, receiving, and vendor relationships.
- Ensure compliance with HACCP standards, health regulations, and company food safety policies.
- Collaborate with the dining team on creative, student-centered menus emphasizing local and sustainable ingredients.
- Manage P&L accountability, food and labor costs, financial reporting, and forecasting.
- Lead hiring, onboarding, scheduling, and performance management for frontline staff.
- Train, mentor, and coach culinary and service teams to meet service standards.
- Oversee cleanliness, signage, menu displays, and pricing across front- and back-of-house operations.
- Partner with school administration on special events and community dining initiatives.
- Manage administrative functions, including staff payroll, invoicing, and weekly and month-end reporting.
- Promote safety, partnership, and continuous improvement across the department.
Benefits
- Associates may be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.
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What This Job Offers
Career Level
Manager
Education Level
No Education Listed
