{"id":2756128,"url":"https://alion.io/job/slate-auto-culinary-manager","title":"Culinary Manager","company":{"id":1772423,"name":"Slate Auto","domain":"slate.auto","url":"https://alion.io/company/slate-auto","size_band":"1001-5000","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Workday","truth_index":{"grade":"B","score":83,"open_postings":9,"ghost_share":0,"stale_share":0.889,"repost_share":0,"time_to_fill_p50_days":18,"computed_at":"2026-10-17T05:46:00Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"senior","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"explicit","locations":["Warsaw, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":63000,"max_usd":107000,"period":"year","method":"role_seniority_country_remote_cell","sample_n":163},"experience_years_min":5,"visa_sponsorship":true,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-16T00:00:00Z","employer_posted_date":"2026-10-16","last_verified_at":"2026-10-18T05:13:25Z","board_verified":true,"closed_at":null,"days_open":2,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":2},"description":"ABOUT SLATE\nAt Slate, we’re building safe, reliable vehicles that people can afford, personalize and love-and doing it here in the USA as part of our commitment to reindustrialization. The spirit of DIY and customization runs throughout every element of a Slate, because people should have control over how their trucks look, feel, and represent them.\n|WHO WE ARE LOOKING FOR:\nThe Culinary Manager leads all food operations at our automotive manufacturing facility, including a fully staffed on-site kitchen that serves lunch to roughly 600 employees per shift. This person is responsible for the quality, safety, variety, and timely delivery of meals within tight production-schedule meal windows, while managing budget, staff, vendors, and compliance. The role calls for a hands-on leader who can combine restaurant-quality cooking with the volume, consistency, and discipline of a manufacturing environment.\n|WORK AUTHORIZATION REQUIREMENT:\nApplicants must be authorized to work in the United States on a permanent basis. We are unable to offer visa sponsorship at this time.\n|WHAT YOU GET TO DO:\nMenu Planning and Food Quality\nDesign rotating menus that offer variety, balanced nutrition, and cultural and dietary inclusivity (vegetarian, vegan, halal, gluten-free, allergen-conscious options) \nMaintain consistent food quality, portioning, and presentation across every shift \nUse employee feedback, surveys, and participation data to continuously improve offerings \nDevelop themed meals, seasonal menus, and special-event catering (plant celebrations, safety milestones, visitor and executive functions) \nKitchen and Service Operations\nOversee daily production planning, prep, cooking, holding, and service to meet fixed lunch windows with minimal wait times \nDesign and refine service flow (serving lines, grab-and-go, self-serve stations) to move high volumes efficiently \nForecast daily headcount and adjust production to minimize waste and shortages \nEnsure kitchen equipment is properly maintained, and coordinate repairs with Facilities and outside vendors \nFood Safety and Compliance\nImplement and enforce HACCP-based food safety plans, sanitation standards, and temperature controls \nEnsure compliance with all local, state, and federal health codes; manage health department inspections and audits \nMaintain allergen management protocols, labeling, and cross-contact prevention \nAlign kitchen practices with plant safety, EHS, and incident-reporting standards \nPeople Leadership\nRecruit, hire, train, schedule, and evaluate kitchen and service staff \nBuild a positive, safe, and accountable team culture; manage performance in line with company handbook and policies \nManage coverage across multiple shifts, absences, and peak demand periods \nProvide ongoing training in food safety, knife skills, equipment use, customer service, and workplace safety \nFinancial and Vendor Management\nDevelop and manage the annual operating budget, including food cost, labor, supplies, and equipment \nTrack and report key metrics: cost per meal, food cost percentage, labor cost, waste, participation rates, and satisfaction scores \nNegotiate with and manage food distributors, suppliers, and service vendors; control ordering, receiving, inventory, and storage \nIdentify opportunities for cost savings without compromising quality \nManage vending and market place vendors and ensure adequate stocking and quality. \nStakeholder Engagement\nPartner with the Head of Facilities, HR, EHS, and plant leadership on dining strategy, policies, and employee-experience initiatives \nServe as the primary point of contact for employee feedback on food services \nProvide regular performance reports and recommendations to senior management \n|WHAT YOU BRING TO THE TEAM:\nEDUCATION & EXPERIENCE\n5+ years of progressive experience in high-volume food service (corporate dining, institutional, hospitality, or large-scale restaurant operations), including at least 2 years in management role \nProven experience managing kitchen operations serving 500+ meals per service \nCurrent ServSafe Manager certification (or equivalent) and working knowledge of HACCP principles \nStrong budgeting, cost-control, and inventory management skills \nDemonstrated ability to lead, motivate, and develop a diverse, multi-shift team \nExcellent communication and problem-solving skills \nProficiency with food-service management and inventory software and standard office tools \nPreferred\nCulinary degree or equivalent professional training \nExperience in manufacturing, industrial, or other shift-based work environments \nExperience with allergen management programs and special-diet menu development \nFamiliarity with workplace safety standards (OSHA) and, where applicable, working in unionized environments \nExperience with employee-feedback and meal-participation tracking systems \nSkills and Competencies\nStrong culinary skills and a creative approach to large-scale cooking \nAbility to perform well under tight, non-negotiable time pressure \nHighly organized, with sound planning and forecasting skills \nHands-on, visible leadership style \nCommitment to safety, quality, and a good employee experience \nWorking Conditions and Physical Demands\nPrimarily day shift, with flexibility to support other shifts and occasional weekend or event coverage as needed \nWorks in a commercial kitchen and dining area within an active manufacturing facility; may be required to wear PPE and follow plant safety rules \nFrequent standing and walking for extended periods; ability to lift and carry up to 50 lbs \nExposure to heat, cold (walk-in coolers), moisture, noise, and kitchen equipment \nWHY JOIN TEAM SLATE?\nAt Slate, we’re fueled by grit, determination, and attention to detail. The start-up spirit of ingenuity and resourcefulness move our business forward. Team Slate fosters a culture of excellence, innovation, and mutual respect, and is motivated by shared principles.\nSafety First\n\nDelight Customers\n\nOne Team\n\nRelentless Improvement\n\nFast, Frugal, and Scrappy\n\nRespectful Collaboration\n\nPositive Legacy\n\nWE WANT TO WORK WITH PEOPLE THAT REFLECT THE COMMUNITIES IN WHICH WE OPERATE.\nSlate is proud to be an Equal Employment Opportunity and Affirmative Action employer. We do not discriminate based upon race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, veteran status, marital status, parental status, cultural background, organizational level, work styles, tenure and life experiences. Or for any other reason.\nSlate is committed to providing reasonable accommodation for qualified individuals with disabilities in our job application procedures. 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