Chef/Manager Corporate Dining - Birmingham, AL

The company operates within the Enterprise Support Services function, a dedicated division responsible for ensuring the smooth operation and maintenance of all physical facilities including buildings, equipment, machinery, systems, and grounds. This support is crucial for optimizing work environments at Blue Cross and Blue Shield of Alabama and its affiliate companies. The Enterprise Support Services aim to maintain safe, clean, and compatible workplaces for employees, which directly contributes to operational excellence and productivity across the organization. Their scope covers building maintenance and repair, office space planning and move coordination, leasing administration, construction project management, and physical security. This department plays a vital role in facilitating corporate office moves and reconfiguration projects that support the dynamic needs of the company. The specific role available is for a Customer Dining Unit Manager at the company. This position is full-time and based onsite, offering a unique opportunity for a culinary leader to oversee the daily operations of the Customer Dining kitchen. The role requires an individual who will be responsible for the comprehensive management of all aspects of meal production and service, including planning, budgeting, preparation, service, and cleanup. The incumbent must develop new recipes and plan menus that adhere to budgets while maintaining a fine dining experience for customers. Leadership is a key attribute of this position, as it involves hiring, training, and supervising food preparation workers to ensure teamwork and high-quality service. The manager also maintains an inventory of food supplies, inspects kitchen equipment for cleanliness, and ensures compliance with sanitation policies regulated by federal, state, and county health organizations. Furthermore, the Customer Dining Unit Manager is expected to provide guidance that projects a fine dining ambiance while maximizing staff productivity through effective performance management techniques. The manager ensures all meals meet the highest quality standards and that staff are confident in their roles during both service and non-service days. This role is critical in fostering a cohesive team environment that adheres to corporate policies and maintains the superior reputation of the dining services. The successful candidate will be involved in various facets of culinary operations, including menu innovation, event catering planning, and optimizing budgets for meal services. This position suits an experienced culinary professional passionate about delivering excellent dining experiences while leading a skilled team toward operational success.

• Bachelor's degree or 5 years experience as a head chef
• ServSafe Food Manager Certification
• Minimum 3 years as Chef or Sous Chef in production kitchen
• Ability to create and manage food budgets
• Experience developing fine dining menus
• Strong leadership and team-building skills
• Excellent communication in fast-paced settings
• Proficiency with Microsoft Office
• Experience managing kitchen staff and schedules
• Knowledge of food preparation techniques and culinary terminology
• Commitment to food safety and sanitation compliance
• Ability to develop new menu items and standardize recipes
• Experience in hospitality industry with direct public contact preferred