"Chef Manager, Culinary Services"

Chef Manager, Culinary Services

Business Title
Chef Manager, Culinary Services

Applications Accepted From
University Wide, Public: Open to the Public

Special Instructions to Applicants
THIS POSITION IS BEING POSTED INTERNAL TO THE DEPARTMENT, UNIVERSITY, AND TO THE PUBLIC SIMULTANEOUSLY. Internal applicants will be considered first.
Please complete the online application and attach required documents. Required documents include a detailed cover letter, current resume, and a list of at least three (3) professional references with current contact details, including email addresses. These positions have potential for upward growth opportunities. This posting will remain open until filled, for best consideration, apply before posting close date. If additional positions become vacant, the department will use this posting.

This position is eligible for the following benefits
medical, vision, dental, basic and supplemental life, winter break closure, paid holidays, educational benefits for you and eligible dependents, sick leave, vacation, and retirement.

Posting Number: 2016280T

Department Summary
The Chef Manager plays a critical leadership role within Ohio University Culinary Services. Under the direction of the Executive Chef, the Chef Manager oversees day-to-day culinary operations in an assigned venue. Supervises food production staff, leads recipe execution, assists in menu development, contributes to inventory and food cost management, and ensures compliance with all sanitation, health code and operational procedures. Conduct inventory, ordering and receiving. May assume responsibilities of the Executive Chef in their absence and supports the mission of Culinary Services by fostering a positive, student-centered, and team-oriented work environment.

Position Profile
Directs the operations, workforce, and service levels of campus venues. Ensures safety and quality standards are met. Manages processes, systems, and inventory for campus venues.

Level Summary
Manages a work unit or a team and has full authority over personnel actions within the work unit. Contributes to the development of the area's operational plan, ensuring alignment with broader departmental or institutional goals. Accountable for the achievement of the unit's operational objectives, improving performance and addressing resource needs.

Supervisory Responsibilities
Manages a medium-sized team. Directly oversees at least 2.0 FTE employees or one or more supervisors. Has authority to hire, transfer, suspend, promote, manage performance, discharge, assign duties, reward, and discipline employees.

Fiscal Responsibilities
Responsible for managing team or department budgets and resources.

Problem Solving
Addresses departmental or cross-team issues, devises long-term solutions.

Independence of Action
Acts independently, with consultation with senior management.

Communication and Collaboration
Facilitates communication among team and higher-level leadership, builds relationships across University.

Physical Requirements

• Standing for long periods of time
• Lifting up to 50 lbs.
• Exposure to hot and cold environments
• May require evenings, weekends, and special events

Minimum Qualifications
Requires a Bachelor's degree in a related field, 5 or more years of related professional experience, and 3 or more years of supervisory experience, or equivalent education and experience.

Preferred Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, or a closely related field.
• Experience in university, institutional, or large-scale food service operations
• ServSafe Manager Certification (or ability to obtain upon hire)
• Experience with inventory control, recipe standardization, and cost management
• Familiarity with food service software systems
• If you have an associate degree in Culinary Arts, Food Service Management or related field or equivalent professional experience. Three (3) years of progressively responsible culinary production or kitchen leadership experience; strong knowledge of food safety regulations, sanitation procedures, and HACCP; experience supervising culinary staff or food production teams; demonstrated an ability to produce high-quality food in a high-volume operation, these may be equivalent to education and experience needed.

Department
Culinary Services

Pay Rate: Salary is commensurate with education and experience. Employees enjoy a generous benefits package such as paid holidays, sick time, personal time, a tuition waiver up to 100% for self and dependents, a comprehensive insurance package (including but not limited to prescription, vision, dental, and life insurance), an excellent retirement plan with up to a 14% company contribution, a 12-week parental leave program, adoption reimbursement, transgender care, flextime and flexplace policies, counseling and mental health care, access to professional development programs and more. Additional information is available at https://www.ohio.edu/hr/benefits.

Total Compensation Estimator (For Full-Time Benefits Eligible Employees)
Discover the full value of joining Ohio University by clicking this link:
https://www.ohio.edu/hr/compensation/total-compensation-estimator
Our Total Compensation Estimator shows your offer package in dollars: salary plus university paid benefits including health coverage, retirement contributions, paid time off, tuition benefits, and more.
See details on what we offer in one place and compare different options for retirement and insurance.
Estimates are informational only; exact coverage is determined by eligibility policies and official plan documents.

Pay Grade
16

Pay Range
$44,592.00-$74,196.00

FLSA Status
Exempt

Job Category: Administrative at-will appointment

Job Family
Auxiliaries

Job Sub Family
Food Services

Job Level
M2

Job Open Date
03/05/2026

Posting End Date: 03/19/2026

Planning Unit: Vice President for Student Affairs

Work Schedule
TBD based on departmental needs. May require evenings, weekends, and special events.

Months
12 month

Campus: Athens

Expected hours worked per week
40 + hours per week

Expected duration of assignment
Permanent