SRGE2
Located in:
Grand Rapids, MI
Pay: $60,000-$70,000/YR., BOE
Job Full Description:
A manufacturing company in West Michigan is seeking a skilled and creative Chef Manager to oversee daily operations of its Corporate Office Café and manage all corporate catering services. This full-time, daytime position combines hands-on culinary expertise with menu development, team leadership, and event coordination. The Chef Manager will design fresh, seasonal menus; deliver exceptional dining experiences for employees and guests; and ensure efficient, high-quality catering for on-site and off-site events. The ideal candidate is an experienced culinary professional with strong leadership abilities, excellent organizational skills, and a passion for elevating workplace dining.
Responsibilities:
- Plan, prepare, and execute breakfast and lunch service for the corporate café
- Develop innovative rotating menus that promote wellness and employee satisfaction
- Maintain exceptional standards for food quality, presentation, and customer service
- Manage daily kitchen operations, including prep schedules, sanitation, and closing procedures
- Monitor inventory levels, manage vendor relationships, and maintain food cost controls
- Plan and execute catering for on-site and off-site company meetings, events, and facility locations
- Coordinate logistics for food transport, setup, service, and event execution
- Collaborate with internal departments to tailor menus based on dietary needs, budgets, and event requirements
- Create themed, seasonal, or specialty catering options to support company culture and engagement
- Supervise, train, and mentor kitchen and service staff to ensure consistent quality
- Foster a positive, collaborative, and safety-focused team environment
- Work closely with HR, Facilities, and Operations teams to ensure food services support company goals and initiatives
- Ensure full compliance with food safety, sanitation, and health regulations
- Maintain kitchen cleanliness, equipment functionality, and required documentation
- Oversee proper storage, handling, and safe transport of food for off-site catering
Schedule: Full-time, Monday–Friday 6am-2:30pm with occasional evenings or weekends for special events or catering.
Job Experience
- 3–5 years of professional culinary experience, including supervisory or lead chef responsibilities
- Experience in corporate dining, café operations, or large-scale catering
- Strong culinary skills in menu development, batch cooking, and event execution
- Excellent organizational and time-management abilities with strong attention to detail
- Current SERV Safe Food Manager Certification
- Valid driver’s license for off-site catering responsibilities
- Excellent communication and customer service skills
- Proficiency with Microsoft Office
Preferred:
- Experience with sustainable sourcing, cost control, or menu costing tools
Job Education
Culinary Arts degree or equivalent professional training preferred
Grand Rapids, MI
Susan Delauter
Susan.Delauter@SRGexpress.com
616-608-9681
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