Top 29 Culinary manager Jobs in Poughkeepsie Ny

Regional Chef/Manager
Flores Food Truck —East Fishkill, NY
- $75,000 - $90,000 a year
- Weekends as needed
- Sales
- ServSafe
- 3 years
- Employee discount
Quick Apply
3d
Line Cook - Weekend Availability Required
Ninety Nine Restaurant & Pub —Kingston, NY
- $17 - $19 an hour
- Part-time
- Restaurant
- Entry level
- Kitchen
- Health insurance
- 401(k)
Quick Apply
Head Chef/Kitchen Manager
Handsome Devil BBQ —Newburgh, NY
- From $25 an hour
- Full-time
- Casual dining restaurant
- ServSafe
- Team management
- Paid time off
Quick Apply
14d
Full-Time Cook
The Landing of Poughkeepsie —Poughkeepsie, NY
- $21 - $25 an hour
- Part-time
- Background check
- Organizational skills
- Fingerprint clearance
- Paid training
- Paid holidays
Quick Apply
Catering Manager | Bethel Woods Pavilion
Legends Global —Bethel, NY
- $70 an hour
- Weekends as needed
- Mid-level
- Bachelor's degree
- Business
- Disability insurance
- Health insurance
Executive Chef 1
Sodexo —Garrison, NY
- $56,270 - $72,820 a year
- Full-time
- ServSafe
- Mentoring
- Experience equivalent to degree accepted
- Paid holidays
- Health insurance
6d
Restaurant Manager
LongHorn Steakhouse —Poughkeepsie, NY
- $56,000 - $69,000 a year
- Mid-level
- Leadership
- Restaurant
- Dental insurance
- Flextime
7d
Dining Services Manager
Morrison Living —Rhinebeck, NY
- $65,000 - $68,000 a year
- Full-time
- Background check
- Microsoft Outlook
- Sales
- Commuter assistance
- Paid parental leave
Quick Apply
Assistant Restaurant Manager, Dining Room
The Culinary Institute of America —Hyde Park, NY
- $62,400 a year
- Weekends as needed
- ServSafe
- Mid-level
- Ability to lift 50 pounds
- Disability insurance
- Health insurance
Quick Apply
Service Manager
Morrison Living —Rhinebeck, NY
- $22 - $25 an hour
- Full-time
- Background check
- Mid-level
- 3 years
- Commuter assistance
- Paid parental leave
Quick Apply
Operations Manager | Bethel Woods
Legends Global —Bethel, NY
- $70,000 a year
- Weekends as needed
- Ability to walk for extended periods
- Writing skills
- Mid-level
- Disability insurance
- Health insurance
Assistant Restaurant Manager, Back of House Operations
The Culinary Institute of America —Hyde Park, NY
- $62,400 a year
- Weekends as needed
- ServSafe
- Mid-level
- Ability to lift 50 pounds
- Disability insurance
- Health insurance
Quick Apply
Assistant Beverage Manager
Wildflower Farms —Gardiner, NY
- $65,000 - $70,000 a year
- Weekends as needed
- Bar
- ServSafe
- Mid-level
Quick Apply
On-Call Teaching Kitchen Coordinator
The Culinary Institute of America —Hyde Park, NY
- $22 an hour
- Part-time
- Mid-level
- High school diploma or GED
- 1 year
Quick Apply
Banquet Sous Chef
Hutton Brickyards Riverfront Hotel + Venue —Kingston, NY
- $30 an hour
- Weekends as needed
- Cooking
- Mid-level
- Hotel
- Paid holidays
- Health insurance
Quick Apply
Sous Chef Main - Full time, Year Round
Mohonk Mountain House —New Paltz, NY
- $32 an hour
- Weekends as needed
- Microsoft Excel
- Microsoft Outlook
- Basic math
Quick Apply
COOK (ON CALL)
Restaurant Associates —Hyde Park, NY
- $16 an hour
- On call
- Background check
- Restaurant
- Entry level
- Commuter assistance
- Disability insurance
Quick Apply
Fast Food Crew Member
Kong Dog Poughkeepsie —Poughkeepsie, NY
- $16.50 - $22.00 an hour
- Part-time
- Quick service & fast food restaurant
- In-person
- Entry level
- Employee discount
Quick Apply
6d
GRILL COOK (FULL TIME AND PART TIME)
Morrison Healthcare —Kingston, NY
- $19 - $23 an hour
- Urgently hiring
- Background check
- Hospital
- Mid-level
- Commuter assistance
- Disability insurance
Quick Apply
Line Cook
Mirbeau of Beacon LLC —Beacon, NY
- $20 - $24 an hour
- Weekends as needed
- 3 years
- High school diploma or GED
- Organizational skills
- Paid holidays
- Health insurance
Quick Apply

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Regional Chef/Manager

Flores Food Truck -
East Fishkill, NY

Quick Apply

Job Details

Full-time
$75,000 - $90,000 a year
3 days ago

Benefits

Employee discount

Qualifications

Menu design
Establishing vendor partnerships
Customer relationship building
Food safety management
Establishing vendor partnerships as a food service manager
Interpersonal skills
ServSafe
Standard Operating Procedures (SOPs) implementation
Food Safety Manager Certification
Spreadsheets
Staff scheduling
Client rapport building
In-person customer service
Labor cost analysis
Team scheduling
Manufacturing facility experience
Team development
Culinary Arts
Food service inventory management
Driver's License
Kitchen cost control
Client retention
Profit & Loss statement
Leading team collaboration initiatives
Production management
Managing kitchen staff
ServSafe Food Manager Certification
Menu costing
Business operations
Kitchen staff scheduling

Full Job Description

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:

Employee discount

Work Location: In person

Quick Apply

Refine Your Search

culinary manager jobs in poughkeepsie ny

Regional Chef/Manager

Line Cook - Weekend Availability Required

Head Chef/Kitchen Manager

Full-Time Cook

Catering Manager | Bethel Woods Pavilion

Executive Chef 1

Restaurant Manager

Dining Services Manager

Assistant Restaurant Manager, Dining Room

Service Manager

Operations Manager | Bethel Woods

Assistant Restaurant Manager, Back of House Operations

Assistant Beverage Manager

On-Call Teaching Kitchen Coordinator

Banquet Sous Chef

Sous Chef Main - Full time, Year Round

COOK (ON CALL)

Fast Food Crew Member

GRILL COOK (FULL TIME AND PART TIME)

Line Cook

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