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Open nowPosted yesterday

Culinary Manager

Slate Auto132 open roles

Where
Warsaw, Indiana
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Your applicationOpen nowCulinary ManagerSlate Auto · Warsaw, Indiana

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on Slate Auto's own form.

The reply lands in your private mailbox

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The clock on this job

Early applications get read.

10.5% of postings close within 7 days. Measured by our own scanner across the market. Slate Auto postings stay open a median of 38 days.

Share of postings closed within
  1. 2.1%1 day
  2. 4.3%3 days
  3. 10.5%7 days
  4. 15.9%14 days
  5. 34.1%30 days
This job: posted yesterday

Slate Auto median: 38 days open

The posting

ABOUT SLATE

At 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.

| WHO WE ARE LOOKING FOR:

The 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.

| ​WORK AUTHORIZATION REQUIREMENT:

Applicants must be authorized to work in the United States on a permanent basis. We are unable to offer visa sponsorship at this time.

| WHAT YOU GET TO DO:

Menu Planning and Food Quality

  • Design rotating menus that offer variety, balanced nutrition, and cultural and dietary inclusivity (vegetarian, vegan, halal, gluten-free, allergen-conscious options)
  • Maintain consistent food quality, portioning, and presentation across every shift
  • Use employee feedback, surveys, and participation data to continuously improve offerings
  • Develop themed meals, seasonal menus, and special-event catering (plant celebrations, safety milestones, visitor and executive functions)

Kitchen and Service Operations

  • Oversee daily production planning, prep, cooking, holding, and service to meet fixed lunch windows with minimal wait times
  • Design and refine service flow (serving lines, grab-and-go, self-serve stations) to move high volumes efficiently
  • Forecast daily headcount and adjust production to minimize waste and shortages
  • Ensure kitchen equipment is properly maintained, and coordinate repairs with Facilities and outside vendors

Food Safety and Compliance

  • Implement and enforce HACCP-based food safety plans, sanitation standards, and temperature controls
  • Ensure compliance with all local, state, and federal health codes; manage health department inspections and audits
  • Maintain allergen management protocols, labeling, and cross-contact prevention
  • Align kitchen practices with plant safety, EHS, and incident-reporting standards

People Leadership

  • Recruit, hire, train, schedule, and evaluate kitchen and service staff
  • Build a positive, safe, and accountable team culture; manage performance in line with company handbook and policies
  • Manage coverage across multiple shifts, absences, and peak demand periods
  • Provide ongoing training in food safety, knife skills, equipment use, customer service, and workplace safety

Financial and Vendor Management

  • Develop and manage the annual operating budget, including food cost, labor, supplies, and equipment
  • Track and report key metrics: cost per meal, food cost percentage, labor cost, waste, participation rates, and satisfaction scores
  • Negotiate with and manage food distributors, suppliers, and service vendors; control ordering, receiving, inventory, and storage
  • Identify opportunities for cost savings without compromising quality
  • Manage vending and market place vendors and ensure adequate stocking and quality.

Stakeholder Engagement

  • Partner with the Head of Facilities, HR, EHS, and plant leadership on dining strategy, policies, and employee-experience initiatives
  • Serve as the primary point of contact for employee feedback on food services
  • Provide regular performance reports and recommendations to senior management

| WHAT YOU BRING TO THE TEAM:

EDUCATION & EXPERIENCE

  • 5+ 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
  • Proven experience managing kitchen operations serving 500+ meals per service
  • Current ServSafe Manager certification (or equivalent) and working knowledge of HACCP principles
  • Strong budgeting, cost-control, and inventory management skills
  • Demonstrated ability to lead, motivate, and develop a diverse, multi-shift team
  • Excellent communication and problem-solving skills
  • Proficiency with food-service management and inventory software and standard office tools

Preferred

  • Culinary degree or equivalent professional training
  • Experience in manufacturing, industrial, or other shift-based work environments
  • Experience with allergen management programs and special-diet menu development
  • Familiarity with workplace safety standards (OSHA) and, where applicable, working in unionized environments
  • Experience with employee-feedback and meal-participation tracking systems

Skills and Competencies

  • Strong culinary skills and a creative approach to large-scale cooking
  • Ability to perform well under tight, non-negotiable time pressure
  • Highly organized, with sound planning and forecasting skills
  • Hands-on, visible leadership style
  • Commitment to safety, quality, and a good employee experience

Working Conditions and Physical Demands

  • Primarily day shift, with flexibility to support other shifts and occasional weekend or event coverage as needed
  • Works in a commercial kitchen and dining area within an active manufacturing facility; may be required to wear PPE and follow plant safety rules
  • Frequent standing and walking for extended periods; ability to lift and carry up to 50 lbs
  • Exposure to heat, cold (walk-in coolers), moisture, noise, and kitchen equipment

WHY JOIN TEAM SLATE?

At 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.

  • Safety First
  • Delight Customers
  • One Team
  • Relentless Improvement
  • Fast, Frugal, and Scrappy
  • Respectful Collaboration
  • Positive Legacy

WE WANT TO WORK WITH PEOPLE THAT REFLECT THE COMMUNITIES IN WHICH WE OPERATE.

Slate 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.

Slate is committed to providing reasonable accommodation for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, you may contact us at

[email protected].

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