Find Jobs
Find Jobs Near You – Available Work in Your Location
Skip to job details
C
Canteen
Chef/Manager
Career Insights for Restaurant / Food Service Manager
See where this job fits in the broader career landscape. Knowing your career path helps you see what's possible from here.
Scorecard
Based on Nebraska data
Review key factors to help you decide if this role fits your goals. How is this calculated?
What they do
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.
$56,108 / year median in Nebraska
+6% projected growth
Job Description
Job Summary We are seeking a dynamic and experienced Chef/Manager to lead our culinary team and oversee daily kitchen operations. This energetic role combines expert culinary skills with strong leadership capabilities to deliver exceptional food experiences in a fast-paced, hospitality-focused environment. The ideal candidate will possess a passion for fine dining, extensive food management knowledge, and the ability to inspire and supervise a diverse team. As a Chef/Manager, you will ensure high standards of food quality, safety, and service while managing inventory, controlling costs, and maintaining a vibrant, welcoming atmosphere for guests and staff alike. Key Responsibilities Prepare and serve a variety of fresh, high-quality menu offerings. Manage daily food production for cafeteria operations, including the grill station, pizza station, salad bar, and catering services. Ensure proper food presentation, portion control, and serving temperatures. Follow standardized recipes and maintain consistent food quality. Support catering events, including menu preparation and execution. Receive and inspect food products and supplies for quality and accuracy. Maintain a clean, organized, and sanitary kitchen environment. Comply with all food safety, sanitation, and workplace safety standards. Assist with menu planning and development of new meal offerings. Monitor inventory and communicate product needs to maintain appropriate stock levels. Preferred Qualifications Previous experience as a Chef, Sous Chef, or Cook in a high-volume food service environment. Strong culinary skills with experience across multiple food stations. Experience with catering operations preferred. Knowledge of food safety and sanitation regulations. Ability to work independently and efficiently in a fast-paced environment. Passion for delivering outstanding food quality and customer service. Why Join Us? Monday-Friday schedule, 6:00 AM-3:00 PM No holidays Stable corporate dining environment Opportunity to showcase creativity through daily specials and catering Competitive compensation and benefits Potential for quarterly performance bonuses