Culinary Manger

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 we