General Manager - Global Foundries Corporate Dining

Food Service General Manager – Corporate Dining & Culinary Leadership

Elevate the Corporate Dining Experience

Are you a culinary and operations leader passionate about creating exceptional dining experiences in a corporate environment? Join our team as a Food Service General Manager and lead a corporate dining program that combines great food, outstanding service, and operational excellence.

What You’Ll Do:

• Lead and inspire a high-performing food service team to deliver consistently exceptional corporate dining experiences
• Oversee daily operations including menu development, catering, special events, scheduling, inventory, and vendor relationships
• Partner with corporate clients and internal stakeholders to ensure dining offerings support wellness, employee satisfaction, and organizational culture
• Manage budgets, staffing, operational efficiency, and performance metrics across multiple service areas
• Ensure compliance with food safety regulations, sanitation standards, and company operational policies
• Drive culinary innovation, maintain high-quality standards, and create memorable dining experiences for employees and guests
• Utilize TOAST or other POS systems for operations, reporting, and catering management

We’Re Looking For:

• 3+ years of experience in corporate dining, catering, or institutional food service management
• Strong culinary background with hands-on leadership experience
• Demonstrated expertise in catering operations, event planning, and menu development
• Knowledge of food safety standards and operational best practices
• Strong leadership, communication, and organizational skills
• Experience with TOAST or similar POS/restaurant management systems
• ServSafe certification (or ability to obtain)

Why Join Us?

• Competitive salary + performance bonus opportunities
• Year-round, stable schedule with work-life balance
• Health, dental, and vision benefits
• Paid holidays, vacation, and retirement plans
• Opportunity to lead a dynamic corporate dining program that blends culinary creativity with operational excellence

About Us:

At Whitsons, we believe every meal is an opportunity to enhance life. As a Food Service General Manager, you’ll lead a team dedicated to delivering culinary excellence, memorable corporate dining experiences, and seamless catering services. Your leadership will create a dining program that’s not just about food—it’s about people, culture, and exceptional experiences.

• Apply now and bring your culinary leadership to the corporate table—one meal, one event, one experience at a time!
• At Whitsons, our mission is Enhancing Life One Meal at a Time™.

Salary: 80k/yr

Qualifications

Required Qualifications And Competencies:

Education:
• Bachelor’s degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR
• Bachelor’s degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR
• Associate’s degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience OR

• High School Diploma/GED
• Certifications:
• • ServSafe Mandatory– Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local ordinances.
• Computer Skills:
• • Proficiency in all Microsoft Office applications is required.
• • Must be able to communicate electronically through use of email and other similar computer platforms.
• • Able to learn new programs easily and quickly.
• Other Qualifications, Experience:
• • 2-3 years’ experience in Food Service required.
• • Strong interest in school nutrition program development.
• • Culinary background is required - Must have a passion and an interest in food
• • Working knowledge of cooking procedures and recipe adherence and scaling.
• • Must have demonstrated experience developing talent and managing multiple priorities
• • Must be able to use “critical thinking” skills in order to resolve problems or would result in improving program overall.
• • Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff.
• • Must possess excellent time management and organizational skills
• Required Competencies:
• • Communication
• o Effectively write, present and transfer ideas and information for the advancement of individual and company performance.
• • Customer Focus
• o Act in the best interest of the customer, both internal and external.
• • Innovation
• o Create new ideas, processes or products which when implemented lead to positive effective change.
• • Organization Leadership
• o Apply strategic thinking, prioritization and decision-making to drive results.

PHYSICAL DEMANDS OF THE JOB:
The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear
• Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms.
• Be standing on feet majority of the workday in addition to walking back and forth.
• Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary.
• Specific vision abilities required by this job include close vision and the ability to adjust focus.

Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-district travel. Must be able to drive his/her own vehicle to other work sites.

WORK ENVIRONMENT:
The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The work is performed primarily in a Cafeteria/Food Service establishment. Work is primarily “hands-on” during mealtimes. Office work is completed before or after mealtimes. The noise level in the work environment is moderate to loud.

The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and the Company reserves the right to add additional duties or modify existing duties.

The job description does not constitute an employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change.