Manager, Culinary Operations
AbbVie
June 25, 2026
On-site
North Chicago, IL
$124,500 - $236,500 USD yearly
Operations
Purpose
The Manager, Culinary Operations, leads and oversees AbbVie’s Lake County Foodservice Operations, managing cafe services, outsourced-site personnel, and in-house catering, executive suite, and corporate jet culinary services. Ensures uninterrupted availability, consistency, and superior food/service quality aligned with AbbVie standards.
Responsibilities
- Implement diverse, innovative menus across multiple cafés; drive Corporate Chef/Senior Chefs to develop specialized menus for catering, executive dining, and corporate jet services.
- Develop and manage financial plans and cost controls for domestic Food Services operations; support achievement of financial/operational targets.
- Balance quality/freshness with cost efficiency; source high-quality ingredients, minimize processed foods/allergens, and accommodate dietary and nutritional needs.
- Design scalable recipes; oversee staff training for preparation, large-scale production, and service standards.
- Lead a matrixed culinary team across varied café environments; ensure consistent service/operations; foster development via cross-training, coaching, and mentoring.
- Manage real-time technical, operational, personnel, and vendor challenges to deliver positive guest/employee experiences.
- Lead strategic planning (resource planning, budgeting, compensation management) to support growth.
- Consult with cross-functional stakeholders on cafeteria layout, operational best practices, and vendor selection/management.
Qualifications
- 4-year bachelor’s degree in culinary arts (or equivalent experience) required.
- Continuous education and certification in culinary arts.
- 10+ years’ experience as Head Chef/Executive Chef in a large, corporate-level Culinary Services operation.
- 5+ years in management roles in Culinary Services.
Benefits
- Paid time off (vacation, holidays, sick); medical/dental/vision insurance; 401(k) (eligible employees).
- Short-term incentive program eligibility.
The Manager, Culinary Operations, leads and oversees AbbVie’s Lake County Foodservice Operations, managing cafe services, outsourced-site personnel, and in-house catering, executive suite, and corporate jet culinary services. Ensures uninterrupted availability, consistency, and superior food/service quality aligned with AbbVie standards.
Responsibilities
- Implement diverse, innovative menus across multiple cafés; drive Corporate Chef/Senior Chefs to develop specialized menus for catering, executive dining, and corporate jet services.
- Develop and manage financial plans and cost controls for domestic Food Services operations; support achievement of financial/operational targets.
- Balance quality/freshness with cost efficiency; source high-quality ingredients, minimize processed foods/allergens, and accommodate dietary and nutritional needs.
- Design scalable recipes; oversee staff training for preparation, large-scale production, and service standards.
- Lead a matrixed culinary team across varied café environments; ensure consistent service/operations; foster development via cross-training, coaching, and mentoring.
- Manage real-time technical, operational, personnel, and vendor challenges to deliver positive guest/employee experiences.
- Lead strategic planning (resource planning, budgeting, compensation management) to support growth.
- Consult with cross-functional stakeholders on cafeteria layout, operational best practices, and vendor selection/management.
Qualifications
- 4-year bachelor’s degree in culinary arts (or equivalent experience) required.
- Continuous education and certification in culinary arts.
- 10+ years’ experience as Head Chef/Executive Chef in a large, corporate-level Culinary Services operation.
- 5+ years in management roles in Culinary Services.
Benefits
- Paid time off (vacation, holidays, sick); medical/dental/vision insurance; 401(k) (eligible employees).
- Short-term incentive program eligibility.