Chef Manager – B&I

About the Company

A 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 Summary

The 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.

Responsibilities

Oversee full culinary management of the foodservice operation, including inventory, ordering, and receiving

Lead day-to-day kitchen and foodservice execution to ensure quality, consistency, and efficiency

Manage menu development, purchasing, and inventory controls

Maintain focus on food cost, quality, sanitation, and presentation

Support sourcing and use of local food products whenever possible

Promote sustainable practices within the operation

Monitor and manage operational performance with awareness of P&L impact

Help ensure strong standards across production, service, and food safety

Stay current on food and catering trends with a focus on quality and guest appeal

Provide hands-on leadership, including exposition cooking as needed

Qualifications 

3+ years of culinary management experience in contract foodservice, fine dining, or a restaurant environment

Strong background in inventory, purchasing, and cost control

Working knowledge of HACCP

Strong knowledge of food quality, production, sanitation, presentation, and food cost controls

Experience with exposition cooking

Knowledge of P&L accountability

Contract-managed service experience is desirable

ServSafe certification is a plus

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Full-time, Monday – Friday - 50 hours per week.

Compensation: $20.00 - $30.00 per hour, depending on experience

Health insurance, 4 weeks of vacation annually.