Catering Chef/Culinary Director

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. Hours: Full Time

Weekly - Direct Deposit

Health, Dental & Vision Insurance

Company-Paid Life Insurance

Paid Time Off: Vacation, Holiday, Sick Time

Employee Assistance Program (EAP)

Career Growth Opportunities

The Chef Director reports to the Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Director oversees and manages culinary and financial operations to meet service, production and presentation standards. The Chef Director applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Chef Director will be responsible for client relationship management and overseeing and developing an hourly staff.

Culinary
Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures

Responsible for the quality of all food products and ensure that standards are met

Responsible for all aspects of food production, execution and presentation

Oversight of all aspects of catering operations

Operations

Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products

Receiving food and supplies - must be able to lift items up to 40 pounds

Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing

Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained

Manage client relationships to maintain client satisfaction and account retention

Financial

Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines

Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs

Responsible for inventory management

Submit financial reporting to the corporate office

Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff

Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food

Provide excellent customer service to include being attentive, approachable, greeting and thanking customers

High School diploma or equivalent

3 - 5 years' experience in food service management, specifically in corporate dining or education

Culinary School certificate or degree

Microsoft Office Suite

J-18808-Ljbffr NEXDINE Hospitality