Chef Manager - B&I

About the CompanyA fast-growing, multi-concept hospitality company in Massachusetts is seeking a hands-on Chef Manager to lead both culinary and foodservice operations within a dynamic, guest-focused environment. This organization operates multiple hospitality concepts and is known for a strong culture, high standards, and a people-first approach. The company offers real opportunity for growth to leaders who can combine strong kitchen execution with operational discipline, hospitality, and team development. Position SummaryThe Chef Manager will be responsible for the overall success of both the culinary and foodservice operation. This role requires a leader who can manage kitchen performance, uphold food quality and safety standards, control costs, and help deliver a strong overall guest experience. The right candidate will bring a practical management style, sound culinary judgment, and the ability to lead from the front in a fast-paced environment.ResponsibilitiesOversee full culinary management of the foodservice operation, including inventory, ordering, and receivingLead day-to-day kitchen and foodservice execution to ensure quality, consistency, and efficiencyManage menu development, purchasing, and inventory controlsMaintain focus on food cost, quality, sanitation, and presentationSupport sourcing and use of local food products whenever possiblePromote sustainable practices within the operationMonitor and manage operational performance with awareness of P&L impactHelp ensure strong standards across production, service, and food safetyStay current on food and catering trends with a focus on quality and guest appealProvide hands-on leadership, including exposition cooking as neededQualifications3+ years of culinary management experience in contract foodservice, fine dining, or a restaurant environmentStrong background in inventory, purchasing, and cost controlWorking knowledge of HACCPStrong knowledge of food quality, production, sanitation, presentation, and food cost controlsExperience with exposition cookingKnowledge of P&L accountabilityContract-managed service experience is desirableServSafe certification is a plus Full-time, Monday - Friday - 50 hours per week.Compensation: $20.00 - $30.00 per hour, depending on experienceHealth insurance, 4 weeks of vacation annually.Apply for this position