A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Primarily Monday-Friday, with occasional evening or weekend hours for special events Position Summary The Kitchen Manager & Chef is responsible for overseeing the daily operations of an institutional food-service program, including menu planning, meal preparation, purchasing, inventory management, food safety, and special-event catering. This position prepares and serves high-quality meals for students and staff while ensuring that all meals meet applicable dietary, food safety, and organizational requirements. The successful candidate will work collaboratively with organizational leadership and other staff members to provide an efficient, well-organized, and welcoming food-service program. Key Responsibilities Menu Planning & Meal Preparation Plan and prepare balanced, appealing, and nutritious meals for students and staff. Develop menus that provide variety and incorporate seasonal ingredients when appropriate. Accommodate food allergies, intolerances, and other dietary restrictions. Maintain consistent quality, presentation, and portion control. Coordinate meal preparation and service with daily organizational schedules. Purchasing & Inventory Order food, beverages, kitchen supplies, and related products in a timely and cost-effective manner. Maintain appropriate inventory levels. Ensure food and supplies are properly labeled, stored, and rotated. Monitor product usage and identify opportunities to reduce waste. Budget & Cost Management Manage food-service purchasing within established budget guidelines. Monitor food costs, portions, and purchasing practices. Communicate operational and budgetary needs to organizational leadership. Food Safety & Kitchen Operations Ensure food preparation, storage, and service comply with applicable health and safety regulations. Maintain required food-safety certifications and licenses. Maintain a clean, organized, and sanitary kitchen and food-service environment. Follow established organizational procedures and dietary requirements. Prepare the kitchen and food-service areas for applicable inspections. Special Dietary Needs Prepare appropriate meal alternatives for individuals with allergies, intolerances, or other dietary restrictions. Clearly label food items and maintain accurate information regarding ingredients and potential allergens. Communicate appropriately with staff regarding menus and dietary accommodations. Events & Catering Provide food service for organizational meetings, programs, and special events. Assist with menu planning, preparation, setup, service, and cleanup for special events. Coordinate with staff to ensure food service needs are met in a timely and professional manner. Collaboration & Communication Work collaboratively with organizational leadership and staff to support the overall food-service program. Communicate effectively regarding menus, purchasing, inventory, scheduling, and operational needs. Maintain a professional, service-oriented relationship with students, staff, and other members of the organization. Qualifications High school diploma or equivalent required; culinary training or education preferred. Current food-handler certification and food-safety certification required or obtainable within an established timeframe. Experience working in a commercial, institutional, school, or similar kitchen environment. Previous experience with kitchen or food-service management preferred. Knowledge of food safety, sanitation, and dietary accommodations. Strong organizational and time-management skills. Ability to manage purchasing, inventory, and food-service expenses. Ability to work independently while collaborating effectively with a team. Strong communication and customer-service skills. Ability to work in a fast-paced, hands-on environment. Ability to stand for extended periods and perform routine kitchen-related physical tasks. Flexibility to occasionally work outside of regular hours for special events. Work Environment This is a hands-on position based primarily in a professional kitchen and food-service environment. The role involves frequent standing, walking, lifting, food preparation, cleaning, and movement between kitchen, storage, dining, and event areas. The successful candidate will be expected to maintain a high standard of organization, cleanliness, professionalism, and food quality while supporting the needs of the organization and the individuals it serves.
