Chef Manager

Ready to change the world? At SFE, we are fueling students to take on their school day one meal at a time, and we need YOU to help bring those healthy, great tasting meals to their plates every day. We are looking for individuals who love great food, working with children and being a part of team. Summary of Position Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, cost management, employee retention, customer service, food quality, cleanliness and sanitation, and district client satisfaction. This position requires complete understanding and ability to manage food and beverage costs, labor costs, grow revenue, marketing, merchandising, public relations, social media, and manage the team. Qualifications Bachelor's Degree with an academic major in areas including food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field preferred. Minimum of 2–5 years in the Food Service industry. With 2–3 years experience as a Chef Manager, preferably in the K‑12 market. Strong knowledge of food and catering trends with a focus on K12, quality, production, sanitation, food cost controls, and presentation. Previous P&L accountability for $500K–$2 million in revenues; including cost management and growth aspects. Experience managing various types of contract types including cost‑reimbursable and fixed meal rate contracts. Experienced in developing financial plans that improve profitability and outline cost savings. Strong culinary background with 5 years culinary leadership role, preferably with Culinary Arts degree. Success utilizing data to drive key performance indicators to manage food supplies and labor costs. Excellent at developing programs and concepts to drive meal counts and increased revenues. Must have a strong understanding of inventory processes, meals per labor hour, and food cost management. Experienced developing financial forecasts and managing budgets. Excellent at client management and relationship building, conflict resolution, and negotiation. Skilled in outsourced services contract management and versed in strategic client conversations. Strong knowledge of food and catering, quality, production, sanitation, and presentation. Strong leadership, staff management, coaching, and supervisory skills. Strong communication; written and verbal skills and presentation abilities. Ability to engage and communicate on multiple levels including management, client, customer, and associate levels. Excellent accounting and computational skills. Proficient computer skills such as Microsoft Office programs (Outlook, Excel, Word, PowerPoint), POS systems, and the internet. ServSafe certification. Must pass a background check and Motor Vehicle Report. Must maintain a valid driver's license and current auto insurance. Ability to speak, read, write and understand English and/or dominate language at the school. Be able to work in a standing position for long periods of time (up to 5 hours). Being physically able to lift, reach, bend and stoop frequently lift to 50 pounds. Responsibilities Manages salaried managers and hourly associates in the Food Service Department. Oversee the overall management, direct client interface, direction, and quality of the account. The ability to train the Assistant Food Service Director to take on newly awarded contracts or other current business. Leads program innovation efforts to ensure academic success through feeding more students. Establishes and maintains excellent relationships with District Administrative staff. Hiring, training, and development of staff. Plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems. Prepares district annual budget and manages labor, food costs, and other elements to deliver to targets. Completion of required daily/weekly/monthly reports such as inventory, production records, payroll/timekeeping, etc. Oversees and participates in the preparation and service of food and beverage items in adherence to SFE food standards for preparation, presentation, sanitation, and safety (meeting HACCP and OSHA guidelines) and portion control. Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with SFE and the district's policies and procedures. Fill in where needed to ensure customer service standards and efficient operations. Develop, plan and carry out SFE marketing and promotional activities. Other functions, duties and responsibilities as may be assigned or which are necessary or appropriate to the position. Benefits At SFE, we believe great work starts with great people. That's why we offer dependable Monday–Friday, day‑shift schedules, competitive pay, and a benefits package designed to support your life — both at work and at home. Eligible employees enjoy comprehensive medical, dental, and vision coverage, paid time off, a 401(k) with pre‑tax and Roth options, employer‑contributed Health Savings Accounts, and access to wellness tools like Telemedicine and an Employee Assistance Program. We also offer employee discounts and flexible options when life changes. If you're looking for stability, work‑life balance, and a company that truly invests in its people, SFE may be the perfect fit. We are an Equal Opportunity Employer, Gender/Minority/Veterans/Disabled and participates with E‑Verify Employment Eligibility Program. #J-18808-Ljbffr