Chef Manager (Corporate Dining) - Omaha, NE

Compass Group•Omaha, NE

1d•$60,000 - $65,000•Onsite

About The Position

We are seeking an experienced and highly organized Chef Manager to oversee daily culinary and dining operations for a global firm's state-of-the-art corporate kitchen and canteen. This role is responsible for managing breakfast and lunch service, catering events (plated, buffet, and sit-down service), food production, budgeting, inventory control, staff development, and client satisfaction. The ideal candidate is a hands-on culinary leader with strong financial acumen, exceptional organizational skills, and a proven ability to control food costs, manage waste, and deliver outstanding dining experiences in a high-volume corporate dining environment.

Requirements

Minimum of 4 years of Chef Manager, Executive Chef, Kitchen Manager, or similar food service management experience.
Strong experience with food cost management.
Strong experience with budget control.
Strong experience with waste and loss reduction.
Strong experience with inventory management.
Strong experience with catering operations.
Strong experience with staff supervision and training.
ServSafe Certification required.
Douglas County Food Handler Certification (or ability to obtain upon hire).
Experience managing invoices, reporting, and operational documentation.
Strong organizational and time-management skills.
Ability to work an early-morning schedule starting at 6:00 AM.

Nice To Haves

Culinary degree preferred; equivalent professional culinary experience will be considered.
Corporate dining, hospitality, university, healthcare, or large-scale food service experience preferred.
Experience working in a high-volume, state-of-the-art kitchen environment.

Responsibilities

Oversee daily breakfast and lunch operations in a large-scale corporate dining facility.
Manage all food production activities, ensuring consistency, quality, and presentation standards.
Plan and execute catering services, including plated meals, buffet-style events, and sit-down functions.
Ensure compliance with company standards, recipes, and operational procedures.
Control food costs and monitor budget performance.
Track and minimize waste, loss, and inventory variances.
Review and process invoices accurately and timely.
Support sales growth through catering and dining program initiatives.
Prepare operational reports and analyze key performance metrics.
Manage purchasing, receiving, inventory, and storage procedures.
Maintain accurate food and supply inventories.
Ensure all food safety, sanitation, and health regulations are followed.
Complete and maintain all required company logs, records, and compliance documentation.
Supervise, coach, train, and develop kitchen and dining staff.
Schedule labor efficiently while maintaining service excellence.
Foster a positive, team-oriented work environment.
Promote accountability, safety, and professional development among staff.
Deliver exceptional customer service and a positive dining experience.
Collaborate with the Dining Director to meet client expectations and operational goals.
Respond effectively to customer feedback and service opportunities.