Manager/Venue Chef

Great Performances•New York, NY

12h•$105,000 - $115,000•Onsite

About The Position

We are seeking highly motivated and talented individuals to join our team and to support our vision, mission, and values through everything they do. If you share our passion and want to make a meaningful impact, we invite you to apply. Our Vision: Building Community to Better Our World Our Mission: Unleash Joy through Genuine Hospitality Our Core Values: Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests. People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset. Sustainability: upholding and elevating standards for sustainable behaviors that support our planet. Collaboration: aligning with our clients’, colleagues’, and community’s visions to execute a successful experience. Doing Good through Food: engaging in action around food access, health and wellness, education, and philanthropy. We are seeking a Manager/Venue Chef to lead and oversee daily food service operations within a corporate office setting, ensuring the highest standards of food quality, service, and client satisfaction. This dual-role position combines culinary leadership with operational management, overseeing kitchen execution, service delivery, and overall venue performance. The Manager/Venue Chef will lead food preparation, ensure compliance with Department of Health (DOH) regulations and food safety standards, and address client and guest feedback to continuously enhance service quality. This role is essential in delivering an exceptional dining experience while managing all aspects of kitchen and service operations efficiently and professionally.

Requirements

Ability to stand and walk for extended periods, typically 7–10 hours per shift.
Ability to lift and carry up to 30 pounds.
Ability to work effectively in a fast-paced environment and prioritize tasks efficiently.
Knowledge of proper hygiene and food handling protocols.
Prior supervisory experience in a food and beverage or hospitality environment is required.
Strong understanding of food safety and sanitation standards, including DOH compliance.
Excellent organizational and inventory management skills.
Ability to multitask and manage multiple operational priorities simultaneously.
Strong leadership skills with the ability to motivate, guide, and collaborate with team members.
High attention to detail with a commitment to maintaining exceptional food quality and presentation standards.
Valid Food Handler’s Certificate required.

Nice To Haves

Experience with inventory management systems (such as CaterExpert) is a plus.

Responsibilities

Develop and rotate breakfast and lunch menus with a focus on seasonal ingredients, balanced nutrition, and menu variety.
Support the café team with food preparation, production, and catering execution to ensure efficient service delivery.
Maintain high standards of food quality, consistency, and presentation.
Collaborate with on-site teams to ensure exceptional food quality, service standards, and overall guest satisfaction.
Monitor and manage customer feedback, and communicate insights to leadership to support continuous improvement.