About Flores Food Group
Flores Food Group is an innovative mobile dining solutions company and the exclusive food service provider at a major manufacturing campus in Fishkill, New York. Our operations consist of in-plant hot food market locations and a full-service banquet and catering program. Daily, our team serves employees, engineers, contractors, and vendors across the campus and beyond.
As a fast-growing, emerging food group building something from the ground up, we are looking for an experienced and energetic culinary professional with managerial and leadership experience. Event and banquet experience is a plus. If you thrive in a fast-paced environment and are desiring a next-level leadership position, this is the opportunity for you.
The Role
This is a dual role. We are hiring one person to serve as both an executive chef and manager. The same individual will manage a team of line cooks/staff and also handle all expected executive chef duties, including cooking.
We are hiring a Regional Manager / Chef to run our commissary kitchen along with outside catering and event business in the Hudson Valley area. This is not a traditional restaurant or banquet-hall role—it requires someone who can build and cost menus, run events from proposal through breakdown, drive a kitchen staff to the next level, ideally manage a P&L, lead a robust team, and follow processes in a high-volume, non-traditional food service environment. It is also a highly visible, client-facing role: being personable and building lasting relationships is a must. Additionally, the ideal candidate must be a leader, not a boss, and report to the Director of Operations.
Key Responsibilities
- Serve as the face of Flores Food Group in the region—build lasting relationships with clients, plant administration, guests, and vendors through consistent, personable, face-to-face contact
- Own the banquet and catering program end to end—menu development, costing, proposals, banquet event orders (BEOs), staffing, execution, and post-event review
- Serve as the region’s lead chef for events: build seasonal and client-specific menus, standardize recipes, and hold plate presentation and food quality to a consistent standard
- Execute on-site corporate catering and executive events with precision and professionalism, from small working lunches to large all-hands functions
- Drive catering sales growth and consistently measure and report on KPIs including revenue, average event value, event count, food cost, and labor cost
- Lead, develop, and manage a team of hourly employees and event staff across multiple service outlets including banquet functions, in-plant markets, and off-premise events
- Manage day-to-day operations including staffing, scheduling, the event calendar, inventory management, ordering, rentals, and vendor relationships
- Partner on and implement new Standard Operating Procedures (SOPs) for banquet setup, service, sanitation, and breakdown to improve efficiency, consistency, and food quality
- Plan and execute new service programs, including catering expansion into new accounts and venues across the region
- Maintain strict control of food cost and labor cost targets on every event
- Manage kitchen operations hands-on—you MUST have experience in kitchens and confidently run the line during times of need, manage prep, and ensure food quality standards during service
- Handle real-time operational challenges including equipment issues, staffing shortages, last-minute guest count changes, and supply chain disruptions
- Travel between regional locations as needed, and work side by side with plant administration and client representatives to keep those relationships strong and growing
Required Qualifications
- 3+ years of culinary and management experience, ideally in contract food service, catering, multi-unit operations, or high-volume off-premise or campus dining
- Strong culinary foundation—you can cook, run a line, manage prep, and maintain quality under pressure
- Proven ability to carry both hats in the same day: cook and expedite through a service, then turn to costing, scheduling, ordering, and a client conversation
- Demonstrated experience managing food cost, labor cost, and overall P&L performance
- Proven ability to lead, motivate, and hold a team accountable
- Experience developing and implementing SOPs and operational processes
- ServSafe Manager Certification (required; must be current or obtainable within 30 days of hire)
- Proficiency with POS and event management systems (Toast or equivalent), inventory management tools, and basic business software (Excel, email, scheduling platforms)
- A highly personable, positive, outgoing personality—you love to carry a conversation and you put clients, guests, and staff at ease
- Demonstrated strength in building lasting relationships with clients, vendors, and team members—this is a must for this role, not a nice-to-have
- Valid driver’s license, reliable transportation, and the ability to travel between locations throughout the Fishkill and greater Hudson Valley area
- Availability for a flexible schedule that follows the event calendar, including early mornings, evenings, and occasional weekends
Preferred Qualifications
- Experience in contract food service environments (Aramark, Sodexo, Compass Group, or similar)
- Experience operating in manufacturing, industrial, or corporate campus food service settings
- Banquet and event execution experience: BEOs, event timelines, buffet and plated service, room sets, and safe holding and transport of food at temperature
- Hotel, resort, country club, or conference center banquet background
- Background in launching new food service or catering programs and locations Culinary degree or formal culinary training
- Track record of growing catering sales and revenue in a food service operation
- Familiarity with the Hudson Valley market and its local vendor and farm network
What We Offer
- Competitive salary commensurate with experience ($75,000–$90,000 depending on qualifications)
- A ground-floor opportunity to shape and grow a fast-scaling food service and catering operation
- Direct access to leadership—your ideas and input matter here
- The chance to build something meaningful with a team that cares deeply about what we do
This Role Is for You If…
- You want to take ownership, not just a paycheck—you think about operations like it’s your own business
- You’re equally comfortable in a conversation, behind a stove, and behind a spreadsheet
- You’re a people person first—you enjoy working a room, and you remember the details that make a client feel known
- You want both hats—you would be frustrated in a job that let you only cook or only manage
- You’re proactive—you see problems before they become crises
- You’re excited by building systems and processes, not just following them
- You thrive under pressure and see a large manufacturing campus with a daily customer base and a full event calendar as an exciting challenge, not an overwhelming one
- You want to grow with a company and see a long-term future for yourself here
How to Apply
Submit your resume and a brief cover letter explaining why this role excites you and what you would bring to Flores Food Group. We value substance over polish—tell us about your results, your numbers, and your approach to running an operation.
Flores Food Group is an Equal Opportunity Employer.
Pay: $75,000.00 - $90,000.00 per year
Benefits:
Work Location: In person
