Chef Manager – College Dining
Campus Eats is seeking a hands-on, results-oriented Chef Manager to support our college dining operations in New York City.
This position will be based primarily at CUNY colleges in Manhattan and will provide scheduled culinary and food-safety oversight.
This is not a traditional executive-chef position focused entirely on daily cooking, though cooking is part of the role. We are looking for a strong culinary leader who can keep our operations inspection-ready, train and hold teams accountable, improve food quality and consistency, correct deficiencies quickly, and step in to lead catering and special events.
The right candidate will combine culinary knowledge with urgency, ownership, organization, and the ability to produce measurable results.
What You Will DoFood Safety and Inspection Readiness
- Maintain consistent inspection readiness across assigned locations.
- Conduct routine internal food-safety and sanitation inspections.
- Identify deficiencies and ensure corrective actions are completed promptly.
- Oversee food temperatures, cooling, reheating, hot holding, and cold holding.
- Enforce proper labeling, dating, storage, and product-rotation procedures.
- Monitor kitchen cleanliness, equipment sanitation, and chemical storage.
- Review temperature logs, cleaning schedules, and food-safety documentation.
- Train employees on NYC food-safety requirements and company standards.
- Escalate equipment, plumbing, pest-control, or facility issues that require outside repair or management support.
- Help each location develop reliable systems rather than preparing only when an inspection is expected.
Culinary Leadership and Quality Control
- Establish and enforce consistent recipes, portions, presentation, and quality standards.
- Review daily hot-food production and outsourced food products.
- Train other cooks and employees on proper preparation and service procedures.
- Improve organization, production planning, waste control, and kitchen efficiency.
- Assist with menu development and seasonal food programs.
- Possibly assist with sustainability data.
- Work hands-on when necessary to train employees, address a staffing shortage, or protect service quality.
- Provide practical coaching and follow-up rather than only identifying problems.
Catering and Special Events
- Plan and lead culinary execution for catering events, VIP functions, and special events.
- Assist with menus, quantities, production timelines, plating, and presentation.
- Coordinate with operations, catering, service, and delivery teams.
- Confirm that food arrives, is held, and is served safely and professionally.
- Step into production for important events when the level of service requires senior culinary leadership.
- Help build repeatable event standards that can be executed by the broader team.
Multi-Unit Team Leadership
- Be primarily present at at least two of our Manhattan locations.
- Work with site managers, cooks—you will also be cooking—and operations leadership to improve performance.
- Train employees and clearly communicate expectations.
- Hold team members accountable while maintaining a professional and respectful workplace.
- Help evaluate kitchen employees and identify training or staffing needs.
- Follow up until assigned corrective actions are completed.
- Provide concise reports on deficiencies, completed actions, and unresolved risks.
- Respond with urgency when food safety, client satisfaction, or service quality is at risk.
How Success Will Be Measured
Performance in this position will be evaluated using measurable results, including:
- Inspection readiness and reduction of controllable violations
- Timely completion of corrective actions
- Accuracy of temperature and sanitation records
- Employee food-safety knowledge and compliance
- Food quality, consistency, and presentation
- Successful execution of higher-end catering events
- Kitchen organization and cleanliness
- Waste reduction and responsible food-cost management
- Reliability, responsiveness, and follow-through
- Ability to improve operations without requiring constant supervision
Qualifications
- At least five years of progressive culinary or kitchen-management experience preferred
- Prior experience as a Chef Manager, Executive Chef, Executive Sous Chef, Kitchen Manager, or similar culinary leader
- Strong knowledge of food safety, sanitation, and inspection preparation
- Current NYC Food Protection Certificate, along with ServSafe certification, strongly preferred
- Candidates without a current certificate must be able to obtain one within the required employment timeframe
- ServSafe Manager certification preferred
- Experience in institutional dining, college dining, corporate dining, hospitals, hotels, or multi-unit food service is strongly preferred
- Experience executing upscale catering, VIP events, buffets, or plated functions
- Ability to train, coach, and hold employees accountable
- Strong organization, communication, and problem-solving skills
- Ability to move between multiple New York City locations
- Willingness to work early mornings, evenings, or occasional weekends when special events or operational needs require it
- Ability to perform the essential functions of the position, with or without reasonable accommodation
The Person We Are Looking For
The strongest candidate will:
- Take ownership instead of waiting to be told about every problem
- Act with urgency when standards are not being met
- Be equally comfortable training employees, completing an audit, or stepping into a kitchen
- Focus on measurable improvement and sustained results
- Communicate problems honestly and propose practical solutions
- Understand that inspection success comes from daily systems and discipline
- Maintain high standards without creating unnecessary conflict
- Be dependable, adaptable, and willing to help wherever leadership is needed
This role is ideal for someone who wants meaningful responsibility and the opportunity to help strengthen a growing multi-location food-service company.
Compensation
Annual base salary: $70,000–$100,000
The anticipated salary range represents the full range available for this position. The specific offer will depend on factors including:
- Relevant culinary and management experience
- Food-safety and inspection track record
- Institutional or multi-unit leadership experience
- Higher-end catering and event capabilities
- Certifications and technical knowledge
- Ability to independently oversee multiple locations
- Demonstrated ownership, urgency, judgment, and follow-through
- The overall level of responsibility the selected candidate is prepared to assume
Candidates developing into the full regional scope may be placed toward the lower portion of the range. Candidates with a proven multi-unit record, strong inspection results, and advanced special-event experience may qualify toward the higher portion.
Benefits
- Paid vacation and/or paid time off
- Potential health-insurance options based on eligibility and plan availability
- Professional growth opportunities within an expanding organization
- Opportunity to influence culinary, compliance, and operating standards across multiple locations
Complete benefit eligibility, coverage, employee contributions, and waiting periods will be explained during the offer process.
Schedule and Location
- Full-time position
- Primarily based at John Jay and other Manhattan CUNY college locations
- Scheduled travel to more than one campus
- Schedule will generally follow operating needs and may include occasional early mornings, evenings, or weekends for special events
Applying
Please apply directly through Indeed with a current résumé.
Qualified applicants may be asked to describe:
- Their experience preparing operations for health inspections
- Examples of food-safety deficiencies they personally corrected
- The number and type of locations they have overseen
- A higher-end catering or special event they led
- How they train and hold kitchen employees accountable
Campus Eats provides equal employment opportunities to qualified applicants and employees without regard to legally protected characteristics. Employment decisions are based on business needs, qualifications, experience, performance, and the ability to perform the essential responsibilities of the position.
Pay: $70,000.00 - $100,000.00 per year
Benefits:
- Food provided
- Paid time off
Work Location: In person
