Chef Manager

Position Overview Chef Manager – Tewksbury, MA – Full‑Time. Salary $70,000-$73,000 annually, paid weekly via direct deposit. 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. Responsibilities Manage menu planning, recipe creation, cost control and menu cycle. Ensure quality of all food products and meet all standards. Oversee all aspects of food production, execution, and presentation, including catering operations. Maintain vendor relationships and inspect supplies, equipment, and work areas for compliance. Arrange for equipment purchases or repairs; ensure quality control practices for receiving all products. Determine production schedules and staff requirements to ensure timely delivery of services. Maintain company standards for safety, food handling practices, sanitation, uniform guidelines, and productivity. Compile and record production or operational data on specified forms. Manage client relationships to maintain client satisfaction and account retention. Control department expenses (P&L) including food costs, labor, supplies, uniforms, and equipment within budgetary guidelines. Assist in budgetary process and submit financial reporting to the corporate office per NEXDINE guidelines. Analyze recipes to assign menu item prices based on food, labor, and overhead costs. Manage inventory and report financials to corporate. Recruit, hire, terminate, review, and supervise staff, including training cooks and other kitchen personnel. Provide excellent customer service and be attentive, approachable, greeting, and thanking customers. Perform other duties as assigned. Skills & Aptitude Customer/Client Focus Communication Proficiency Change Management & Agility Conflict Management and Working Under Pressure Performance Management: Coaching and Developing Employees Supervisory Responsibility This position manages, in conjunction with his/her direct supervisor, all employees of the unit and is responsible for the performance management and hiring of the employees within the unit. Work Environment This job operates in a kitchen environment with exposure to heat, steam, fire, and noise, and in an office environment using standard office equipment. Physical Demands Must be able to sit, reach, bend, kneel, stoop, climb, push, pull & lift items weighing up to 40 pounds or less; stand for long periods; possess manual dexterity, auditory and visual skills; follow written and oral instructions. Required Education & Experience High school diploma or equivalent. 1–3 years experience in food service management. Preferred: Culinary school certificate or degree. Proficiency in Microsoft Office Suite. Required Eligibility Qualifications ServSafe Certification. Choke Safety Certification. Allergen Awareness Certification (MA). Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Benefits 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. #J-18808-Ljbffr NEXDINE Hospitality