General Manager / Chef Manager

Sodexo•Northfield, IL

23d•$56,270 - $72,820•Onsite

About The Position

The General Manager / Chef Manager is the on‑site leader responsible for both the operational and culinary direction of the account. This hybrid role blends strategic management with hands‑on culinary leadership, ensuring that food quality, service standards, financial performance, and team culture all operate at the highest level. As the GM/Chef Manager, you will oversee daily operations, guide culinary production, and serve as the primary point of contact for clients, guests, and team members. You’ll balance big‑picture planning with in‑the‑moment leadership—driving consistency, innovation, and an exceptional hospitality experience. You’ll be present in the kitchen and on the floor, supporting your team, coaching staff, and ensuring that every plate, service interaction, and operational process reflects Sodexo’s standards. You’ll also play a key role in developing talent, maintaining safety and compliance, and fostering a positive, collaborative work environment.

Requirements

Leadership strength — Proven ability to lead both culinary and operational teams, build strong culture, and inspire consistent performance.
Culinary expertise — Hands‑on culinary knowledge with the ability to guide production, maintain quality standards, and support scratch‑cooking environments.
Operational discipline — Strong understanding of systems, processes, compliance, and the ability to keep a complex operation running smoothly.
Financial acumen — Experience managing budgets, labor strategy, inventory, forecasting, and P&L performance with accuracy and accountability.
Client and guest focus — Ability to build trust with clients and deliver a hospitality‑driven experience for guests across all service lines.
Innovation and problem‑solving — A mindset for continuous improvement, creative menu development, and proactive solutions that elevate the operation.
Communication and collaboration — Clear, confident communication skills that support teamwork, training, and strong relationships across the account.
Associate's Degree or equivalent experience
2 years Minimum Management Experience
2 years Minimum Functional Experience

Responsibilities

Lead daily operations — Oversee all front‑of‑house and back‑of‑house functions, ensuring smooth service, consistent execution, and alignment with Sodexo standards.
Direct culinary production — Guide menu execution, food quality, production planning, and culinary presentation while maintaining a scratch‑cooking environment.
Manage financial performance — Own budgets, forecasting, inventory, labor strategy, and P&L performance to meet operational and client expectations.
Develop and lead teams — Recruit, train, coach, and mentor staff, fostering a positive culture built on accountability, communication, and continuous improvement.
Ensure safety and compliance — Maintain HACCP, sanitation, and regulatory standards across all service lines, ensuring a safe and compliant operation.
Strengthen client and guest relationships — Serve as the primary on‑site partner for clients and deliver a hospitality‑driven guest experience.
Drive innovation and program excellence — Introduce new ideas, menu enhancements, and operational improvements that elevate the overall dining experience.