Manager, Culinary Operations

Role Summary

Location: Lake County, IL. The Manager, Culinary Operations leads AbbVie's Lake County Foodservice Operations, overseeing cafe services and contractors at sites with outsourced services, and ensuring seamless in-house catering, executive dining, and corporate jet culinary services. The role champions operational excellence by guaranteeing uninterrupted quality, consistency, and service in line with AbbVie's standards. As a visionary leader, the Manager provides strategic direction for the Culinary Services organization, guiding a matrixed team to achieve high performance and adapt to evolving business needs.

Responsibilities

• Implements diverse, innovative menus across multiple cafés – emphasizing consistency, creativity, and cultural variety; drives the Corporate Chef and Senior Chefs to develop specialized menus for catering, executive dining, and corporate jet services.
• Develops and manages robust financial plans and cost controls for all domestic Food Services operations; supports managers to achieve financial and operational targets.
• Balances food quality, freshness, and cost efficiency by sourcing high-quality ingredients, minimizing processed foods and allergens, and accommodating a wide range of dietary needs and nutritional requirements.
• Designs scalable recipes and oversees staff training in preparation, large-scale production, and exceptional service standards.
• Leads and manages a matrixed team operating across diverse café environments, including both large-scale and small-unit locations, ensuring consistent service quality, operational standards, and team cohesion. Fostering personnel development through cross-training, coaching, and mentoring; builds a high-performing, engaged, and collaborative culinary team culture.
• Effectively manages real-time challenges— spanning technical, operational, personnel, and vendor-related issues— delivering positive, solutions-focused guest and employee experiences under pressure.
• Leads strategic planning initiatives, supporting current operations and future business growth through resource planning, budgeting, and compensation management.
• Shares expertise and provide consultative support to cross-functional stakeholders on cafeteria layout, operational best practices, and vendor selection and management.

Qualifications

• Required: Continuous education and certification in the field of culinary arts.
• Required: At minimum 10-year experience as Head Chef / Executive Chef in a large Culinary Services Operation (corporate level).
• Required: At least 5 years of experience in different management positions in Culinary Services.

Education

• Required: 4-year bachelor’s degree in culinary arts or comparable education.
• Preferred: Master’s degree.