Thomas Cuisine
Join to apply for the
Food Service Manager
role at
Thomas Cuisine .
Who We Are Founded in 1986, Thomas Cuisine is an award‑winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch‑made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing".
What’s In It For You Joining our team offers you access to supportive colleagues, career growth, cutting‑edge learning technologies, employee wellness benefits, and more.
Benefits
Comprehensive medical, dental, and vision benefits with several plan options to choose from!
401k with 401k matching
Generous Paid Time Off and Leave Programs.
Employee referral program
Access to wellness initiatives, financial planning, mental health assistance, and more.
Short‑term disability
Employee profit sharing
Wage Range $50,000 plus 5% bonus potential.
Schedule Monday‑Friday 3pm‑1:30am.
Location bioMeriuex 1001 South 4800 West Salt Lake City.
Your Impact You can contribute to the success of the team and the satisfaction of our patrons. Your commitment to freshness, flavor, and presentation ensures that every meal served reflects the highest standards of quality. By fostering a collaborative atmosphere and maintaining open communication with co‑workers, you can leave a lasting impression on guests, enticing them to return for more memorable dining experiences, while also inspiring fellow team members to continually elevate their culinary skills.
Job Specific Duties
Managing Staff: training employees, including cooks and other kitchen staff, ensuring compliance with food safety regulations and maintaining high standards of cleanliness.
Menu Management: menu building, writing prep lists, ensuring menus are executed especially from shift handover, managing ingredient availability, and catering to customer preferences. All prep, batch cooking and next‑day menu items are completed with detailed instructions before leaving the site.
Quality Assurance and Production: maintaining high standards of food quality through prepping, cooking, sous‑vide, and presentation, conducting regular inspections and tastings to ensure consistency and customer satisfaction.
Purchasing and Inventory Management: ordering food supplies and ingredients while staying within budget constraints. Monitoring inventory levels, rotating stock, and ensuring ingredients meet quality standards.
Customer Service: ensuring a positive dining experience by addressing complaints, monitoring service quality, and implementing improvements as needed.
Compliance with Regulations: adhering to health and safety regulations, including food safety standards, sanitation requirements, and licensing laws. Ensuring compliance with labor laws when applicable.
Perform other duties as assigned.
What You Will Need
A culinary degree or certification from an accredited culinary school is preferred.
Minimum of 2–3 years of progressive culinary/kitchen management experience.
Emotional intelligence, delegation abilities, teaching/training skills, and a willingness to coach and correct.
Strong leadership and management skills, with the ability to inspire and motivate a diverse culinary team.
Excellent culinary skills, especially in braising, sous‑vide, vacuum sealers, immersion blenders, and rational ovens.
Knowledge of food safety regulations, sanitation standards, and SOPs.
Experience with menu planning, food production, inventory management, cost management, and cost‑control utilization methods.
Excellent communication and interpersonal/professional skills; knowledge of Microsoft 365 or comparable, recipe‑building systems with strict guidelines.
Must have baking knowledge at minimum.
ServSafe® Certification.
Pass a federal background check, drug screen, and e‑Verify.
Physical and Sensory Requirements The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The employee is regularly exposed to moving mechanical parts, lifting heavy bags of flour or trays of baked goods, and performing repetitive tasks. The employee is frequently exposed to flames, fumes, or airborne particles, and sometimes to wet or humid conditions, extreme cold, extreme heat, and vibration. The noise level in the work environment is usually moderate.
Our Commitment to You At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture.
REAL Food | Genuine Service | Enduring Relationships #J-18808-Ljbffr
Food Service Manager
role at
Thomas Cuisine .
Who We Are Founded in 1986, Thomas Cuisine is an award‑winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch‑made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing".
What’s In It For You Joining our team offers you access to supportive colleagues, career growth, cutting‑edge learning technologies, employee wellness benefits, and more.
Benefits
Comprehensive medical, dental, and vision benefits with several plan options to choose from!
401k with 401k matching
Generous Paid Time Off and Leave Programs.
Employee referral program
Access to wellness initiatives, financial planning, mental health assistance, and more.
Short‑term disability
Employee profit sharing
Wage Range $50,000 plus 5% bonus potential.
Schedule Monday‑Friday 3pm‑1:30am.
Location bioMeriuex 1001 South 4800 West Salt Lake City.
Your Impact You can contribute to the success of the team and the satisfaction of our patrons. Your commitment to freshness, flavor, and presentation ensures that every meal served reflects the highest standards of quality. By fostering a collaborative atmosphere and maintaining open communication with co‑workers, you can leave a lasting impression on guests, enticing them to return for more memorable dining experiences, while also inspiring fellow team members to continually elevate their culinary skills.
Job Specific Duties
Managing Staff: training employees, including cooks and other kitchen staff, ensuring compliance with food safety regulations and maintaining high standards of cleanliness.
Menu Management: menu building, writing prep lists, ensuring menus are executed especially from shift handover, managing ingredient availability, and catering to customer preferences. All prep, batch cooking and next‑day menu items are completed with detailed instructions before leaving the site.
Quality Assurance and Production: maintaining high standards of food quality through prepping, cooking, sous‑vide, and presentation, conducting regular inspections and tastings to ensure consistency and customer satisfaction.
Purchasing and Inventory Management: ordering food supplies and ingredients while staying within budget constraints. Monitoring inventory levels, rotating stock, and ensuring ingredients meet quality standards.
Customer Service: ensuring a positive dining experience by addressing complaints, monitoring service quality, and implementing improvements as needed.
Compliance with Regulations: adhering to health and safety regulations, including food safety standards, sanitation requirements, and licensing laws. Ensuring compliance with labor laws when applicable.
Perform other duties as assigned.
What You Will Need
A culinary degree or certification from an accredited culinary school is preferred.
Minimum of 2–3 years of progressive culinary/kitchen management experience.
Emotional intelligence, delegation abilities, teaching/training skills, and a willingness to coach and correct.
Strong leadership and management skills, with the ability to inspire and motivate a diverse culinary team.
Excellent culinary skills, especially in braising, sous‑vide, vacuum sealers, immersion blenders, and rational ovens.
Knowledge of food safety regulations, sanitation standards, and SOPs.
Experience with menu planning, food production, inventory management, cost management, and cost‑control utilization methods.
Excellent communication and interpersonal/professional skills; knowledge of Microsoft 365 or comparable, recipe‑building systems with strict guidelines.
Must have baking knowledge at minimum.
ServSafe® Certification.
Pass a federal background check, drug screen, and e‑Verify.
Physical and Sensory Requirements The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The employee is regularly exposed to moving mechanical parts, lifting heavy bags of flour or trays of baked goods, and performing repetitive tasks. The employee is frequently exposed to flames, fumes, or airborne particles, and sometimes to wet or humid conditions, extreme cold, extreme heat, and vibration. The noise level in the work environment is usually moderate.
Our Commitment to You At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture.
REAL Food | Genuine Service | Enduring Relationships #J-18808-Ljbffr