Chef Manager - Obama Presidential Center

Compass Group•Chicago, IL

2d•$78,000 - $80,000•Onsite

About The Position

The Chef Manager at the Obama Presidential Center is a hands-on culinary leader responsible for overseeing daily kitchen operations while delivering an exceptional dining experience that reflects the Center's commitment to hospitality, community, and excellence. This role leads culinary teams, drives operational performance, and ensures outstanding food quality across café and retail dining operations. The ideal candidate is an experienced leader with a strong culinary background, financial acumen, and a passion for developing people and creating memorable guest experiences.

Requirements

3+ years of progressive culinary management experience in contract dining, hospitality, restaurants, or high-volume foodservice operations.
Demonstrated success leading kitchen operations, managing culinary teams, and delivering consistently high-quality food service.
Strong experience with menu development, recipe standardization, product costing, purchasing, inventory management, and labor planning.
Proven ability to improve operational efficiency while maintaining exceptional food quality and guest satisfaction.
Knowledge of financial management, including food cost controls, budgeting, and P&L accountability.
Extensive understanding of current culinary and catering trends, food presentation, and production techniques.
Experience with exhibition cooking and engaging guest-facing culinary experiences preferred.
Thorough knowledge of HACCP principles and food safety regulations.
ServSafe Manager Certification preferred.
Strong communication, leadership, organizational, and problem-solving skills with a collaborative, service-focused approach.

Responsibilities

Lead all aspects of daily kitchen operations, ensuring consistent execution, food quality, and exceptional guest satisfaction.
Supervise, mentor, and develop culinary team members, fostering a culture of accountability, teamwork, and continuous improvement.
Develop seasonal menus and daily features that balance creativity, operational efficiency, and financial performance.
Manage food and labor costs through effective purchasing, inventory management, production planning, and waste reduction initiatives.
Oversee ordering, receiving, and inventory controls while maintaining appropriate product levels and vendor relationships.
Ensure strict compliance with all food safety, sanitation, and HACCP standards while maintaining a clean, organized kitchen.
Monitor quality, consistency, presentation, and portion standards across all food offerings.
Partner with operations leadership to deliver seamless service and execute special events and catering functions as needed.
Analyze financial performance, including P&L results, and implement strategies to achieve budgeted goals.
Champion sustainable culinary practices by supporting local sourcing, minimizing waste, and promoting environmentally responsible operations.
Lead by example with a hands-on management style, providing coaching, training, and support during all service periods.