Chef Manager

Compass Group•New York, NY

14d•$80,000 - $90,000

About The Position

The Chef Manager is a hands-on culinary leader responsible for overseeing the daily food production and culinary operations at One Club at One Wall Street. This role focuses on execution, consistency, operational efficiency, and delivering exceptional hospitality experiences for members and guests. The Chef Manager ensures the successful execution of member dining, conference and meeting services, receptions, and a high volume of catered events, often managing multiple functions simultaneously while maintaining exceptional culinary and hospitality standards. In a fast-paced environment that may include multiple concurrent catering functions and up to a dozen events or service requests in a single day, this leader maintains high standards of food quality, presentation, organization, and service. Working closely with the Executive Chef, front-of-house leadership, and operations teams, the Chef Manager helps drive a seamless culinary experience while supporting labor management, food cost controls, inventory, purchasing, and team development.

Requirements

Experience leading culinary operations in a corporate dining, private club, hospitality, restaurant, or catering environment.
Demonstrated success managing high-volume food production and multiple simultaneous service demands.
Strong organizational skills with the ability to prioritize effectively in a fast-paced environment.
Experience supervising, developing, and coaching culinary teams.
Knowledge of food safety, sanitation, inventory management, and cost controls.
Ability to maintain quality and consistency across a variety of dining and catering formats.
Collaborative communication skills and a customer-focused approach.
Comfort working in a highly execution-focused environment where attention to detail is critical.
Proficiency with Microsoft Office and foodservice management systems.
ServSafe Certification or willingness to obtain certification.

Responsibilities

Lead daily culinary operations, ensuring the consistent execution of all food production and service.
Oversee preparation and delivery of member dining, meetings, catering orders, receptions, and special events.
Coordinate and prioritize multiple events and catering functions while maintaining quality and service standards.
Support staffing, scheduling, training, and daily supervision of culinary team members.
Ensure all food is prepared according to established recipes, presentation standards, and food safety guidelines.
Partner with the Executive Chef to support menu implementation and operational execution.
Monitor inventory levels and assist with ordering, receiving, and product management.
Support food and labor cost controls while maintaining exceptional guest satisfaction.
Ensure compliance with sanitation, safety, and HACCP standards.
Provide active floor and kitchen leadership during peak service periods and high-volume event days.
Foster a positive, collaborative, and high-performing kitchen culture focused on teamwork and continuous improvement.