Chef Manager - The Miami Valley School

The Chef Manager is responsible for leading both the culinary and food service operations of a school dining program, ensuring high standards of food quality, safety, sustainability, and guest happiness. This position blends hands-on culinary leadership with administrative and operational responsibilities, including inventory management, cost control, staff supervision, and compliance. The ideal candidate is a skilled culinarian with strong leadership abilities and a passion for scratch cooking, seasonal ingredients, and sustainable practices. Key Responsibilities : Lead all aspects of culinary operations, including production, menu planning, food preparation, presentation, and sanitation. Run full food service operations including inventory control, ordering, receiving, and vendor relationships. Ensure compliance with HACCP standards, health regulations, and company food safety policies. Collaborate with the dining team on creative, student-centered menu development that emphasizes local, sustainable ingredients. Maintain P&L accountability, supervise food and labor costs, and contribute to financial reporting and forecasting. Lead all hiring, onboarding, scheduling, and performance management for frontline staff. Train, mentor, and coach culinary and service teams to uphold service standards and culinary perfection. Ensure attention to detail across front- and back-of-house operations including cleanliness, signage, menu displays, and pricing. Partner with school administration to support special events and community dining initiatives. Lead all aspects of administrative functions such as staff payroll, invoicing, weekly and month-end reporting. Champion a culture of safety, partnership, and continuous improvement across the department. Preferred Qualifications : Minimum of 3 years of culinary management experience in contract foodservice, fine dining, or high-volume restaurant settings. Strong understanding of P&L management and experience in a contract-managed service environment preferred. Confirmed expertise in menu development, production planning, cost control, and inventory management. Extensive knowledge of culinary trends, sustainability practices, and food safety regulations. Knowledge of exhibition cooking and interacting with guests in a customer-focused environment. Effective team leadership and performance management skills, including conducting performance evaluations. Proficiency in Microsoft Office Suite (Word, Excel, Outlook, Teams). ServSafe Certification preferred. Culinary degree or equivalent experience strongly preferred. Employment Type : Full Time Salary : $75,000 - $85,000 Annual Bonus / Commission : No