Manager, Culinary Operations

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.
• 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.
• 4-year bachelor's degree in culinary arts or or equivalent experience required.
• Continuous education and certification in the field of culinary arts.
• At minimum 10-year experience as Head Chef / Executive Chef in a large Culinary Services Operation (corporate level).
• At least 5 years of experience in different management positions in Culinary Services.
• Applicable only to applicants applying to a position in any location with pay disclosure requirements under state or local law:
• We offer a comprehensive package of benefits including paid time off (vacation, holidays, sick), medical/dental/vision insurance and 401(k) to eligible employees.
• This job is eligible to participate in our short-term incentive programs.
• AbbVie is an equal opportunity employer and is committed to operating with integrity, driving innovation, transforming lives and serving our community. Equal Opportunity Employer/Veterans/Disabled.
• US & Puerto Rico only - to learn more, visit https://www.abbvie.com/join-us/equal-employment-opportunity-employer.html
• US & Puerto Rico applicants seeking a reasonable accommodation, click here to learn more:
• https://www.abbvie.com/join-us/reasonable-accommodations.html

Benefits

Additional Information

Purpose The Manager, Culinary Operations, is responsible for the comprehensive leadership and oversight of AbbVie's Lake County Foodservice Operations. This role manages cafe services, directs employees and contractors at AbbVie sites with outsourced services, and ensures seamless execution of in-house catering, executive suite, and corporate jet culinary services. The Manager champions operational excellence by guaranteeing the uninterrupted availability, consistency, and superior quality of food and service in line with AbbVie's quality, cost, and service standards. As the visionary leader, the Manager provides strategic direction for the Culinary Services organization, guiding and inspiring a matrixed team to achieve high performance and proactively adapt to evolving business needs.

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