CHEF MANAGER

Chef Manager

Working as the Chef Manager you will be responsible for back and front of the house operations for the food service departments. You will maintain a quality culinary program and process all financial reporting. Duties also include menu development, inventory, purchasing, labor and food cost controls, maintaining sanitation standards, and personnel management to include hiring, coaching, counseling, training and developing.

Key responsibilities include carrying out supervisory responsibilities, participating in employee meetings and training programs, conducting safety, sanitation and maintenance programs, maintaining food cost while ensuring quality standards, managing team developments, managing purchasing and inventory controls, and performing related duties and special projects as assigned.

Preferred qualifications include a degree in culinary arts or equivalent professional experience, five years progressive culinary management experience, self-starter, innovative and ability to multitask, maintaining a positive attitude under pressure and motivating the team, possessing a passion for excellence, knowledge of HACCP controls along with proper storage and use of food, purchasing, food storage and sanitation experience, P&L and financial reporting experience, knowledge of budgets, labor costs, inventory controls, strong leadership, coaching and training skills, computer skills, proficient in Microsoft Office and POS, excellent verbal and written communication skills, exceptional business etiquette and client relations, ability to lift, bend and carry up to 40 lbs, knowledge of safe and sanitary food handling principles, conformity to the highest standards of personal integrity and ethical behavior, and ServSafe or Department of Health certification a plus.