Chef Manager - Tobaccoville, NCNC

Compass Group

38d•Onsite

About The Position

The Chef Manager is responsible for overseeing all foodservice operations within a manufacturing facility that serves multiple shifts throughout the day. This role ensures the delivery of high-quality food, exceptional service, and a clean, organized dining environment while providing associates with a diverse and engaging menu. Hours of Operation:The café supports several shifts and service windows:• Early Shift Service: 2:30 AM – 5:30 AM• Breakfast: 7:00 AM – 9:30 AM• Lunch: 10:30 AM – 1:30 PM• Dinner: 6:30 PM – 9:30 PM These staggered service periods ensure that all associates—regardless of shift—have reliable access to fresh meals and quality options. OPERATION OVERVIEW:Food StationsThe café offers multiple stations to accommodate a range of tastes and dining preferences:• Grill Station• Salad Bar• Pizza / Italian Station• Deli Station• Main Dish / Hot Entrée Station This station-based layout supports variety, efficiency, and an engaging dining experience. Catering ProgramThe facility hosts frequent catering events that require executive-style service including elevated presentation, premium food quality, and professional service.The focus is quality over quantity, ensuring a polished experience for the client and all guests. Food Style & Menu ApproachGiven the manufacturing environment, the menu should center on:• Hearty, home-style meals• Balanced and comforting dishes• Elevated presentation and strong flavor• Variety and creativity to maintain customer engagement across all shifts The Chef Manager is expected to deliver approachable yet refined food that appeals to a diverse workforce. Weekend OperationsAlthough the café is typically closed on weekends, the client may schedule mandatory work weekends. During these periods, the Chef Manager must coordinate and execute the appropriate level of service, which may include:• Full café service• A limited menu• Catered boxed lunches or grab and go optionsWeekend service levels depend on staffing, volume, and production schedules. Operational ExpectationsThe Chef Manager is accountable for:• Smooth and efficient daily operation of the kitchen and café• Offering wide-ranging menu selections for all shift schedules• Maintaining consistent food quality and visually appealing presentation• Delivering excellent customer service and hospitality

Requirements

Must have a working knowledge of HACCP
Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control
Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Experience with exposition cooking needed
Knowledge of P&L accountability and contract-managed service experience is desirable
Possesses a passion for sustainability