Culinary Manager

Menu Planning and Food Quality

• Design rotating menus that offer variety, balanced nutrition, and cultural and dietary inclusivity (vegetarian, vegan, halal, gluten-free, allergen-conscious options)
• Maintain consistent food quality, portioning, and presentation across every shift
• Use employee feedback, surveys, and participation data to continuously improve offerings
• Develop themed meals, seasonal menus, and special-event catering (plant celebrations, safety milestones, visitor and executive functions)

Kitchen and Service Operations

• Oversee daily production planning, prep, cooking, holding, and service to meet fixed lunch windows with minimal wait times
• Design and refine service flow (serving lines, grab-and-go, self-serve stations) to move high volumes efficiently
• Forecast daily headcount and adjust production to minimize waste and shortages
• Ensure kitchen equipment is properly maintained, and coordinate repairs with Facilities and outside vendors

Food Safety and Compliance

• Implement and enforce HACCP-based food safety plans, sanitation standards, and temperature controls
• Ensure compliance with all local, state, and federal health codes; manage health department inspections and audits
• Maintain allergen management protocols, labeling, and cross-contact prevention
• Align kitchen practices with plant safety, EHS, and incident-reporting standards

People Leadership

• Recruit, hire, train, schedule, and evaluate kitchen and service staff
• Build a positive, safe, and accountable team culture; manage performance in line with company handbook and policies
• Manage coverage across multiple shifts, absences, and peak demand periods
• Provide ongoing training in food safety, knife skills, equipment use, customer service, and workplace safety

Financial and Vendor Management

• Develop and manage the annual operating budget, including food cost, labor, supplies, and equipment
• Track and report key metrics: cost per meal, food cost percentage, labor cost, waste, participation rates, and satisfaction scores
• Negotiate with and manage food distributors, suppliers, and service vendors; control ordering, receiving, inventory, and storage
• Identify opportunities for cost savings without compromising quality
• Manage vending and market place vendors and ensure adequate stocking and quality.

Stakeholder Engagement

• Partner with the Head of Facilities, HR, EHS, and plant leadership on dining strategy, policies, and employee-experience initiatives
• Serve as the primary point of contact for employee feedback on food services
• Provide regular performance reports and recommendations to senior management

| WHAT YOU BRING TO THE TEAM:

Education & Experience

• 5+ years of progressive experience in high-volume food service (corporate dining, institutional, hospitality, or large-scale restaurant operations), including at least 2 years in management role
• Proven experience managing kitchen operations serving 500+ meals per service
• Current ServSafe Manager certification (or equivalent) and working knowledge of HACCP principles
• Strong budgeting, cost-control, and inventory management skills
• Demonstrated ability to lead, motivate, and develop a diverse, multi-shift team
• Excellent communication and problem-solving skills
• Proficiency with food-service management and inventory software and standard office tools

Preferred

• Culinary degree or equivalent professional training
• Experience in manufacturing, industrial, or other shift-based work environments
• Experience with allergen management programs and special-diet menu development
• Familiarity with workplace safety standards (OSHA) and, where applicable, working in unionized environments
• Experience with employee-feedback and meal-participation tracking systems

Skills and Competencies

• Strong culinary skills and a creative approach to large-scale cooking
• Ability to perform well under tight, non-negotiable time pressure
• Highly organized, with sound planning and forecasting skills
• Hands-on, visible leadership style
• Commitment to safety, quality, and a good employee experience

Working Conditions and Physical Demands

• Primarily day shift, with flexibility to support other shifts and occasional weekend or event coverage as needed
• Works in a commercial kitchen and dining area within an active manufacturing facility; may be required to wear PPE and follow plant safety rules
• Frequent standing and walking for extended periods; ability to lift and carry up to 50 lbs
• Exposure to heat, cold (walk-in coolers), moisture, noise, and kitchen equipment