Culinary Manager

Slate Auto•Warsaw, IN

10d•Onsite

About The Position

The Culinary Manager leads all food operations at Slate’s automotive manufacturing facility, including a fully staffed on-site kitchen serving lunch to roughly 600 employees per shift. The role is accountable for meal quality, safety, variety, and timely delivery within fixed production-schedule meal windows, while managing the budget, staff, vendors, and regulatory compliance. It combines hands-on, restaurant-quality cooking with the volume, consistency, and operational discipline of a manufacturing environment. The manager plans inclusive rotating menus; oversees food production and service; maintains food-safety and sanitation programs; recruits, trains, schedules, and develops staff; manages budgets, purchasing, inventory, vendors, and operational metrics; and collaborates with Facilities, HR, EHS, and plant leadership on dining strategy and employee experience. The position is primarily day shift, with flexibility to support other shifts and occasional weekend or event coverage. Work takes place in a commercial kitchen and dining area inside an active manufacturing facility.

Requirements

At least 5 years of progressive experience in high-volume food service, such as corporate dining, institutional, hospitality, or large-scale restaurant operations.
At least 2 years of experience in a management role.
Experience managing kitchen operations serving 500 or more meals per service.
Current ServSafe Manager certification or equivalent.
Working knowledge of HACCP principles.
Strong budgeting, cost-control, and inventory-management skills.
Demonstrated ability to lead, motivate, and develop a diverse, multi-shift team.
Excellent communication and problem-solving skills.
Proficiency with food-service management and inventory software and standard office tools.
Strong culinary skills and a creative approach to large-scale cooking.
Ability to perform well under tight, non-negotiable time pressure.
Strong organization, planning, and forecasting skills.
Hands-on, visible leadership style and commitment to safety, quality, and employee experience.
Ability to stand and walk frequently for extended periods and lift and carry up to 50 pounds.
Must be authorized to work in the United States on a permanent basis; visa sponsorship is unavailable.

Nice To Haves

Culinary degree or equivalent professional training.
Experience in manufacturing, industrial, or other shift-based work environments.
Experience with allergen-management programs and special-diet menu development.
Familiarity with OSHA workplace-safety standards and, where applicable, unionized environments.
Experience with employee-feedback and meal-participation tracking systems.

Responsibilities

Plan rotating menus with variety, balanced nutrition, and culturally and dietarily inclusive options, including vegetarian, vegan, halal, gluten-free, and allergen-conscious meals.
Maintain consistent food quality, portioning, and presentation across shifts.
Use employee feedback, surveys, and participation data to improve food offerings.
Develop themed meals, seasonal menus, and catering for plant celebrations, safety milestones, visitor functions, and executive events.
Oversee daily production planning, preparation, cooking, food holding, and service to meet fixed lunch windows and minimize wait times.
Design and refine service flows, including serving lines, grab-and-go, and self-serve stations, to serve high volumes efficiently.
Forecast daily headcount and adjust production to minimize waste and shortages.
Ensure kitchen equipment is maintained and coordinate repairs with Facilities and outside vendors.
Implement and enforce HACCP-based food-safety plans, sanitation standards, and temperature controls.
Ensure compliance with local, state, and federal health codes; manage health department inspections and audits.
Maintain allergen-management protocols, labeling, and cross-contact prevention.
Align kitchen practices with plant safety, EHS, and incident-reporting standards.
Recruit, hire, train, schedule, and evaluate kitchen and service staff.
Build a positive, safe, and accountable team culture and manage performance in line with company policies.
Manage staff coverage across shifts, absences, and peak-demand periods.
Provide ongoing training in food safety, knife skills, equipment use, customer service, and workplace safety.
Develop and manage the annual operating budget for food, labor, supplies, and equipment.
Track and report cost per meal, food cost percentage, labor cost, waste, participation rates, and satisfaction scores.
Negotiate with and manage food distributors, suppliers, and service vendors; oversee ordering, receiving, inventory, and storage.
Identify cost-saving opportunities without compromising quality.
Manage vending and marketplace vendors and ensure adequate stocking and quality.
Partner with the Head of Facilities, HR, EHS, and plant leadership on dining strategy, policies, and employee-experience initiatives.
Serve as the primary contact for employee feedback about food services.
Provide regular performance reports and recommendations to senior management.