Floating Chef Manager

Requisition ID 37276 - Posted - Dining & Events - United States - MA - Full-Time Job Reference Number: 37276 Employment Type: Full-Time, Onsite Segment: Dining & Events Brand: Corporate-Chefs Location: Quincy, Massachusetts (US-MA) The Role at a glance: This is a floating Food Service Manager opening for District food service units to ensure client satisfaction and retention for the Company. This is a traveling position as there is a large geography to cover in the Waltham area. Implements business practices, upholds Company Policies, and works within the scope of each unit’s contract. Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. Provides daily supervision and operation for multi-functional food service areas including (but not limited to): Catering, Deli, Salad bar, Grill, Entrée/hot foods, FOH & Cashier. This is a coverage position requiring persons to help support the entire district. The task of the day could be anything from covering a station to special events to running a one-person unit. Unit hours of operations vary, so there is some slight differential in starting times between units. The expectation is you will support business without interruption to staff and clients. We always stay until the whole of the job is complete. This role is typically Monday-Friday, covering corporate dining accounts. What you'll be doing: Responsibilities: Accountable for the execution of service quality by maintaining highest level of delivery. Fulfills contractual obligations to the client. Maintains client relationships and client satisfaction for food services to ensure account retention. Ensures All corporate processes and rules are followed at all times Communicates with staff and management to maintain continuity and to help provide solutions Duties: Directs/performs daily function of unit operations to ensure accounts are on point. Oversees/performs the preparation, portioning, garnishing, presentation and safe storage of food. Ensures that kitchen, equipment, storage facilities and dining room meet standards and cleaning lists are followed Establishes a safe work environment for employees. Manager provides safety-related training and equipment maintenance and by ensuring compliance with Elior safety and loss prevention programs and with standards when required. What we're looking for: Must-haves: Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production. Must have 3- 5 years of culinary management experience. Strong leadership, oral and written communication skills are required. A proven track record of successfully controlling costs and managing annual budgets. Nice-to-haves: Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary. Compensation Range Medical (FT Employees) Vision Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity Discount Program Commuter Benefits (Parking and Transit) EAP 401k Sick Time Holiday Pay (9 paid holidays) Tuition Reimbursement (FT Employees) Paid Time Off Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. Disclaimer: This job description can be revised by management as needed. #J-18808-Ljbffr Corp. Chefs