Chef Manager Trine University

Compass Group•Angola, IN

8d•$60,000 - $72,000•Onsite

About The Position

We are seeking a dynamic and growth-oriented Chef Manager to lead our culinary and food service operations. This leadership role is responsible for overseeing all aspects of kitchen management, food production, and front-of-house service excellence while ensuring exceptional guest experiences, operational efficiency, and financial performance. The ideal candidate will possess strong culinary expertise, proven leadership skills, and a passion for delivering high-quality food and hospitality services.

Requirements

Minimum of three (3) years of culinary management experience within contract food service, fine dining, upscale hospitality, or high-volume restaurant environments.
Strong understanding of Front of House operations and hospitality-driven service models.
Demonstrated experience managing food costs, labor costs, purchasing, inventory controls, and operational budgets.
Knowledge of profit and loss (P&L) management and experience within a contract-managed service environment preferred.
Comprehensive knowledge of food production, catering operations, culinary trends, quality standards, food presentation, sanitation, and cost controls.
Experience with exhibition cooking, chef-attended stations, or guest-facing culinary presentations preferred.
Working knowledge of HACCP principles and food safety protocols.
Proven leadership, communication, coaching, and team-development skills.
ServSafe Certification preferred.
Passion for culinary excellence, innovation, sustainability, and delivering exceptional guest experiences.

Responsibilities

Provide full operational leadership for the culinary and food service program, including inventory management, purchasing, ordering, receiving, production, and execution.
Lead and maintain exceptional Front of House (FOH) operations, ensuring superior hospitality, guest engagement, service standards, and dining experiences.
Manage food and labor costs through effective budgeting, forecasting, and cost-control practices to achieve financial objectives.
Develop innovative menus and culinary offerings aligned with client expectations, seasonal trends, and operational goals.
Oversee purchasing and inventory management with a focus on sourcing high-quality, local, and sustainable food products.
Ensure compliance with all food safety, sanitation, and health regulations, including HACCP standards.
Recruit, train, coach, and develop culinary and service team members to drive engagement, performance, and retention.
Monitor and analyze operational performance metrics and implement continuous improvement initiatives.
Foster a culture of sustainability through waste reduction, responsible sourcing, and environmentally conscious practices.
Build and maintain strong client and stakeholder relationships while delivering consistent service excellence.