Chef Manager

Job Summary The Chef Manager reports to the General Manager or Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. Oversees and manages culinary and financial operations to meet service, production, and presentation standards. Manages annual revenue up to $500k and ensures compliance with safety, sanitation, and regulatory standards. Key Responsibilities Develop menu, control costs, and maintain quality standards. Manage food production, presentation, and catering operations. Maintain vendor relationships, inspect supplies, and coordinate equipment purchases or repairs. Determine production schedules, staffing, and payroll processing. Ensure safety, food‑handling practices, sanitation, uniform guidelines, and productivity standards. Compile and record operational data, and submit financial reporting to corporate. Recruit, hire, train, and supervise kitchen staff; conduct performance management. Maintain client relationships and account retention. What We Offer You Generous Compensation & Benefits Package: Health, Dental & Vision Insurance, Company‑Paid Life Insurance, 401(k) Savings Plan. Paid Time Off: Vacation, Holiday, Sick Time. Employee Assistance Program (EAP). Career Growth Opportunities. Various Employee Perks and Rewards. Skills & Aptitude Customer/Client Focus Communication Proficiency Change Management & Agility Conflict Management Work Under Pressure Performance Management: Coaching & Development of Employees Required Education and Experience High school diploma or equivalent. 1–3 years experience in food service management. Preferred: Culinary school certificate or degree. Microsoft Office Suite proficiency. Required Eligibility Qualifications ServSafe Certification. Choke Safety Certification. Allergen Awareness Certification (MA). Physical Demands Employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures. Work Environment The role operates in a kitchen environment with exposure to heat, steam, fire, noise, and equipment such as ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers, and chef’s knives. The position also includes office duties using standard office equipment. Legal Notice Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. #J-18808-Ljbffr