Chef Manager of Dining Services - OrderID: 4927

Job Description

Job Description

We are currently seeking a  Chef Manager of Dining Services to work with one of our higher education clients in NYC. The assignment is temporary and expected to go through the end of the semester. At this time, the position may have the potential to be a temp to hire opportunity, depending on client’s staffing needs. Reporting to the Executive Chef, the Chef Manager will provide leadership for daily food service operation and ensures that all service goals are met. Responsible for all functions of the location including financial planning and results, supervision of staff, inventory control, procurement of supplies, menu development, health department and OSHA compliance

Location: Manhattan, NY

Pay: $36/hour

Schedule:  

• 40 hours/week
• 11:30AM - 7:30PM
• Tuesday - Saturday

Responsibilities:

• Responsible for managing preparation, production, and presentation of foods served in the unit via supervision of and delegation of assignments to production staff
• Evaluates, responds, and makes recommendations based upon customer needs to maximize customer satisfaction
• Supervises culinary staff to ensure quality services are provided in a challenging and rewarding work environment
• Under the direction of the Executive Chef develops recipes for all menus with consideration to nutrition requirements and balance, use of seasonal and affordable foods and introduces the variety necessary to maintain current customers and attract new business
• Manages production staff including recruitment, performance reviews, disciplinary actions, and promoting good staff morale
• Maintains sufficient staffing with respect to operational needs to control labor costs
• Maintains excellent working relationships with staff and assist in their training and development
• Enforces uniform compliance and hygiene practices
• Continuous improvement of production processes
• Communicating with Executive Chef and providing feedback on all issues including but not limited to staff, products, and process, to ensure University Event Management goals are met
• Participate in daily production meetings
• Performs related duties as assigned
• Reports to the Executive Director

Minimum Qualifications:

• Bachelor’s degree from an accredited college or culinary school and/or its equivalent required
• A minimum of 3 years’ related experience required; preferably in a food production leadership position
• Previous restaurant/kitchen supervisory experience is necessary
• Strong experience in food production, food handling, and visual presentation of the food
• Proficient in Word and Excel
• Knowledge of Kronos Payroll System and any catering system such as EMS, or Delphi is desired
• Ability to function well in a team-oriented environment
• Proven leadership skills and ability to motivate and manage all levels of staff

 

We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged.