Chef (Salaried Manager)
About The Position
Creative Dining Services is looking for a Chef Manager to support our dining services operation at MSUFCU in Lansing, Michigan. This is a great opportunity for a hands-on culinary leader who enjoys developing people, producing high-quality food, and creating polished dining and catering experiences in a professional corporate environment. Working under the direction of the Food Service Director, the Chef Manager helps lead the culinary side of the operation while supporting the broader dining services team, client expectations, customer satisfaction, and operational goals. This role includes day-to-day kitchen leadership, food production, menu execution, purchasing, sanitation, employee training, and support for high-end catering opportunities. The ideal candidate will bring both strong culinary fundamentals and the ability to execute elevated hospitality experiences with professionalism, attention to detail, and consistency.
Requirements
- Two years of Chef/Executive Chef experience.
- Two years of supervisory experience.
- A hands-on leadership style and willingness to engage actively in the physical work of a high-quality hospitality service operation.
- A positive, can-do attitude with strong attention to detail.
- Well-rounded knowledge of food service operations, including production, sanitation, purchasing, inventory, menu execution, and customer service.
- Proficiency in basic math, including multiplication, yields, conversions, and recipe scaling.
- Microsoft Office proficiency.
- The ability to lead professionally, communicate clearly, and work cooperatively with others, including during high-pressure service periods.
Nice To Haves
- Culinary degree preferred.
- In lieu of a culinary degree, applicable practical experience will be accepted.
Responsibilities
- Ensures high levels of customer satisfaction on a consistent basis, supports positive client and guest relationships, and helps assure account retention through effective planning and organization.
- Implements and maintains standards of quality in all areas of the food service operation, with a strong focus on culinary excellence, consistency, presentation, and service.
- Directs key aspects of food production, including menu development, purchasing, storage, preparation, portion control, inventory, and record keeping.
- Supports and manages catering opportunities, including high-end catering events, from planning and preparation through execution and delivery.
- Trains, develops, and supports employees to help ensure productivity, teamwork, accountability, and strong morale.
- Maintains systems to measure and evaluate personnel in compliance with company policies, procedures, and applicable law.
- Monitors important operational areas including scheduling, timekeeping, wage structure, and benefit-related processes.
- Ensures all areas of the food service operation comply with the Federal, State, and Local, and CDS health codes, safety expectations, and overall quality assurance standards.
- Follows all company and account purchasing policies and procedures, ensuring proper menu planning, receiving, storage, inventory control, and maximum utilization of company resources.
- Supports merchandising, marketing, catering, and customer engagement efforts to enhance the dining program and strengthen the overall guest experience.
- Maintains positive working relationships with the client, customers, team members, vendors, and the broader community.
Benefits
- Competitive pay and bonus opportunities.
- Medical, dental, and vision insurance, including convenient (and free!) TextCare
- Ability to access your paycheck as needed through DailyPay
- 401(k) with a company match.
- A professional dining environment with the opportunity to lead a meaningful, client-facing food service operation.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
