The Chef/Manager oversees kitchen operations, including staff hiring, product purchasing, and ensuring food quality, safety, and sanitation standards are met. They assist in managing production, maintain documentation like temperature logs, and conduct team meetings. Responsibilities include managing budgets, training staff, and ensuring efficient food prep and service. Required qualifications include a culinary degree or relevant experience, ServSafe certification, and 3-5 years of high-volume food service management. The role involves physical tasks such as standing, lifting up to 40 pounds, and extended hours, including evenings and weekends. The work environment is primarily a kitchen with moderate to loud noise levels. The position offers a salary of $60,000-$65,000 and may involve travel between sites. The job description is subject to change based on company needs.