Head Chef/Manager

Chef Manager (Culinary & Operations Leader)

Position Title: Chef Manager

Location: Best Buy Headquarters, Richfield

Reports To: Operations Director

Employment Type: Full-Time, Exempt

Position Overview

The Chef Manager serves as the culinary and operational leader of the corporate cafeteria, responsible for delivering exceptional food quality, consistency, and guest satisfaction while also overseeing all daily operational, administrative, and HR tasks. This role blends hands-on culinary leadership with general management responsibilities, ensuring the cafeteria runs smoothly, efficiently, and profitably.

The ideal candidate is both a strong cook and an organized operator—someone who can create compelling daily specials, lead a kitchen team, manage purchasing and inventory, and handle key HR functions such as hiring, onboarding, coaching, scheduling, and performance management.

Key Responsibilities

Culinary Leadership

• Develop, plan, and execute daily and weekly specials aligned with company standards, seasonality, and customer preferences in alignment with operations director.
• Ensure consistent food quality, flavor, presentation, and portion control across all menu items.
• Maintain high standards of cleanliness, food safety, and sanitation following all local and corporate guidelines.
• Train and mentor kitchen staff in culinary techniques, station management, prep systems, and recipe adherence.
• Lead the kitchen during service, assisting with cooking, plating, and expediting as needed.

Operational Management

• Serve as the on-site general manager of the cafe, overseeing all day-to-day operations.
• Maintain service timeliness by establishing efficient production systems and clear communication among staff.
• Manage labor effectively, creating schedules that balance operational needs with labor targets.
• Monitor customer experience and respond to feedback to improve satisfaction and engagement.
• Ensure compliance with company policies, health codes, and workplace safety standards.

HR & Team Management

• Recruit, hire, onboard, and train staff for both back-of-house and front-of-house roles.
• Conduct ongoing performance evaluations, coaching, and corrective action when necessary.
• Foster a positive, professional team culture focused on accountability, communication, and hospitality.
• Oversee timekeeping, attendance issues, and ensure accurate payroll submission.

Purchasing & Inventory

• Manage purchasing of food, beverages, and supplies while adhering to budget and cost goals.
• Maintain accurate inventory levels and conduct routine cycle counts.
• Build and maintain relationships with vendors and distributors.
• Monitor product costs, track waste, and implement systems to improve food cost percentages.

Administrative & Financial Responsibilities

• Assist with budgeting and forecasting for food, labor, and operational expenses.
• Track key performance metrics, including sales, food cost, labor cost, and guest satisfaction.
• Submit required reports, invoices, safety documentation, and operational updates in a timely manner.

Qualifications

• Minimum 3–5 years of culinary leadership experience (Chef, Sous Chef, Kitchen Manager, etc.).
• Previous experience in a management or supervisory role required.
• Strong understanding of HR fundamentals including hiring, onboarding, and staff management.
• Proven ability to manage purchasing, inventory, and cost controls.
• Excellent organizational, communication, and leadership skills.
• Ability to thrive in a fast-paced corporate dining environment.
• ServSafe Manager certification (or ability to obtain within 60 days).

Physical Requirements

• Ability to stand for long periods and work in a fast-paced kitchen environment.
• Lift, carry, or move up to 50 pounds as needed.
• Availability to work weekdays and occasional early mornings based on service schedules.

Pay: $65,000.00 - $90,000.00 per year

Benefits

• Food provided
• Health insurance
• Paid time off

Work Location: In person