Manager, Culinary Operations
About The Position
The Manager, Culinary Operations, is responsible for the comprehensive leadership and oversight of AbbVie’s Lake County Foodservice Operations. This role manages cafe services, directs employees and contractors at AbbVie sites with outsourced services, and ensures seamless execution of in-house catering, executive suite, and corporate jet culinary services. The Manager champions operational excellence by guaranteeing the uninterrupted availability, consistency, and superior quality of food and service in line with AbbVie’s quality, cost, and service standards. As the visionary leader, the Manager provides strategic direction for the Culinary Services organization, guiding and inspiring a matrixed team to achieve high performance and proactively adapt to evolving business needs.
Requirements
- 4-year bachelor’s degree in culinary arts or or equivalent experience required.
- Continuous education and certification in the field of culinary arts.
- At minimum 10-year experience as Head Chef / Executive Chef in a large Culinary Services Operation (corporate level).
- At least 5 years of experience in different management positions in Culinary Services.
Responsibilities
- Implements diverse, innovative menus across multiple cafés – emphasizing consistency, creativity, and cultural variety; drives the Corporate Chef and Senior Chefs to develop specialized menus for catering, executive dining, and corporate jet services.
- Develops and manages robust financial plans and cost controls for all domestic Food Services operations; supports managers to achieve financial and operational targets.
- Balances food quality, freshness, and cost efficiency by sourcing high-quality ingredients, minimizing processed foods and allergens, and accommodating a wide range of dietary needs and nutritional requirements.
- Designs scalable recipes and oversees staff training in preparation, large-scale production, and exceptional service standards.
- Leads and manages a matrixed team operating across diverse café environments, including both large-scale and small-unit locations, ensuring consistent service quality, operational standards, and team cohesion. Fostering personnel development through cross-training, coaching, and mentoring; builds a high-performing, engaged, and collaborative culinary team culture.
- Effectively manages real-time challenges— spanning technical, operational, personnel, and vendor-related issues— delivering positive, solutions-focused guest and employee experiences under pressure.
- Leads strategic planning initiatives, supporting current operations and future business growth through resource planning, budgeting, and compensation management.
- Shares expertise and provide consultative support to cross-functional stakeholders on cafeteria layout, operational best practices, and vendor selection and management.
Benefits
- paid time off (vacation, holidays, sick)
- medical/dental/vision insurance
- 401(k)
- short-term incentive programs
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What This Job Offers
Job Type
Full-time
Career Level
Manager
