Chef Manager - Matteson Culinary Center
About The Position
Chef Manager - Lead with Culinary Excellence at Our Culinary Center! Culinary Center Leadership Are you a culinary professional passionate about great food, strong leadership, and operational excellence? Join our team as a Chef Manager and bring your expertise to a high-volume culinary center focused on quality, service, and innovation. At Whitsons, we believe great food drives great outcomes. As a Chef Manager, you'll blend culinary expertise with effective leadership to support a culinary center that serves as a hub of quality, reliability, and service excellence. You'll not only manage production-you'll help build a kitchen environment rooted in teamwork and purpose. Ready to lead with impact? Apply now and help us deliver excellence-at Whitsons, our mission is Enhancing Life One Meal at a Time.
Requirements
- 3+ years of experience in culinary management (institutional, corporate dining, or high-volume food service a plus)
- Strong cooking skills with an emphasis on scratch preparation and batch production
- Knowledge of food safety standards, production planning, and kitchen operations
- A proactive leader who motivates teams and drives results
- ServSafe certification
- Passion for delivering high-quality meals and exceptional service
- Minimum 3-5 years of high volume food service management experience required.
- All Microsoft Office Suite products
- Ability to learn new software programs
Nice To Haves
- College / Culinary degree preferred.
- FMP preferred not required
- OSHA Certification preferred but not required
Responsibilities
- Oversee daily kitchen operations to produce high-quality meals for multiple service locations
- Supervise, train, and develop kitchen team members to maintain culinary standards and operational efficiency
- Assist with menu development that aligns with client needs, nutritional standards, and production requirements
- Maintain strict food safety, sanitation, and inventory controls in accordance with health regulations
- Partner with internal teams and clients to support operational goals and service expectations
- Manage production records, vendor orders, inventory levels, and kitchen budgets
- Foster a positive, team-oriented culture focused on accountability, efficiency, and continuous improvement
Benefits
- Competitive pay + opportunities for growth
- Consistent schedule - no nights, weekends, or major holidays
- Comprehensive benefits: medical, dental, vision, and retirement
- Paid time off and professional development opportunities
- The opportunity to lead a culinary team that supports multiple locations and high-impact operations
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Industry
Food Services and Drinking Places
Education Level
No Education Listed
Number of Employees
1,001-5,000 employees
