Chef Manager - Campus

Join our REAL Food mission! Lead with Heart. Serve with Purpose.

We are seeking a passionate and hands-on Chef Manager to lead food service operations at one of the campuses within the West Valley-Mission Community College District in Saratoga-Santa Clara, CA. If you thrive in a dynamic campus environment, enjoy leading teams, and are excited to serve fresh, scratch-made meals that support student success—this role is for you.

Your Role and Impact

As Chef Manager, you will oversee daily kitchen and dining operations at your assigned campus, either West Valley or Mission College. You will lead both the culinary and front-of-house teams to deliver exceptional service and REAL food made from scratch. Reporting to the Multi-Unit Food Service Director, you will serve as the on-site leader responsible for creating a welcoming, efficient, and student-focused dining experience.

Key Responsibilities

• Manage day-to-day culinary and service operations for the assigned campus dining location.
• Prepare and serve scratch-made meals that align with Thomas Cuisine’s REAL Food values.
• Lead, train, and schedule kitchen and service team members, fostering a supportive and respectful team culture.
• Collaborate with the Multi-Unit Director to implement menus, catering, and seasonal offerings.
• Ensure compliance with all food safety and sanitation regulations; maintain ServSafe standards.
• Monitor food and labor costs, manage inventory, and reduce waste through efficient systems.
• Engage with students, faculty, and campus staff to ensure a warm and responsive dining experience.
• Champion sustainability and wellness initiatives on campus through menu design and daily practices.
• Maintain cleanliness, safety, and visual standards throughout the kitchen and service areas.
• Support special campus events and catering operations as needed.
• Other duties as assigned

Qualifications

• Culinary degree or equivalent professional experience required.
• At least 3 years of leadership experience in a chef, sous chef, or kitchen manager role.
• Food service experience in education, campus dining, or multi-outlet environments strongly preferred.
• Excellent culinary skills with a passion for scratch cooking and fresh ingredients.
• Proven ability to manage teams, prioritize tasks, and lead by example.
• Working knowledge of food cost controls, production systems, and menu planning.
• ServSafe® Certification (or ability to obtain upon hire).
• Strong communication skills and commitment to service excellence.

Why Join Us?

REAL Impact: Bring healthy, wholesome food to students, faculty, and staff every day.

Team Leadership: Build and guide a values-driven culinary team on campus.

Growth Opportunities: Learn from a supportive Multi-Unit Director and grow within a national organization.

Meaningful Culture: Work for a company that believes in ownership, passion, and respect.

Compensation

Annual Salary range: $80000-$85000 depending on experience.
Schedule: Monday-Friday (weekends off).

Who We Are

Thomas Cuisine is an award-winning, privately held contract food service company founded in 1986. We are passionate about scratch cooking, seasonal ingredients, and wellness-forward menus. Our teams serve REAL food—rooted in transparency, hospitality, and culinary excellence.

Work Environment & Physical Requirements

Active, on-your-feet role in a kitchen and service environment.

Must be able to lift up to 40 lbs and work in a high-volume setting.

Frequent handwashing and strict adherence to food safety required.

Some evenings or weekends may be needed for events or special services.

REAL Food | Genuine Service | Enduring Relationships