Chef Manager

Who We Are:NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at DetailsPosition: Chef ManagerLocation: Lowell, MASalary: $85,000/yrPay Frequency: Weekly – Direct DepositWhat We Offer You:Generous Compensation & Benefits PackageHealth, Dental & Vision InsuranceCompany-Paid Life Insurance401(k) Savings PlanPaid Time Off: Vacation, Holiday, Sick TimeEmployee Assistance Program (EAP)Career Growth OpportunitiesEmployee Perks & RewardsChef Manger Job Summary:The Chef Manager reports to the Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Manager oversees and manages culinary and financial operations to meet service, production and presentation standards. The Chef Manager applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Chef Manager will be responsible for client relationship management and overseeing and developing an hourly staff.Essential Functions and Key Tasks:Culinary:Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measuresResponsible for the quality of all food products and ensure that standards are metResponsible for all aspects of food production, execution and presentationOversight of all aspects of catering operationsOperations:Responsible for maintaining vendor relationshipsPurchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all productsReceiving food and supplies - must be able to lift items up to 40 poundsDetermine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processingEnsure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintainedManage client relationships to maintain client satisfaction and account retentionFinancial:Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelinesAnalyze recipes to assign prices to menu items, based on food, labor, and overhead costsResponsible for inventory managementSubmit financial reporting to the corporate officePeople:Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staffInstruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of foodProvide excellent customer service to include being attentive, approachable, greeting and thanking customersRequired Education and Experience:High School diploma or equivalent3 - 5 years' experience in food service management specifically corporate diningPreferred Education and Experience:Culinary School certificate or degreeMicrosoft Office SuiteRequired Eligibility Qualifications:ServSafe CertificationAllergen Awareness Certification #J-18808-Ljbffr