Culinary Director/Chef

Kosher Chef 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. Position: Kosher Chef Director
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
Chef Director Job Summary :
The Chef Director reports to Director of Operations 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. Client relationship management. Applies culinary techniques to food preparation and manages the final presentation and service of food. Manages annual revenue of $1M+.
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
Operations
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Arrange for equipment purchases or repairs.
Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
May 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.
Compile and record production or operational data on specified forms.
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 per NEXDINE guidelines.
May assist operations in financial recordkeeping.
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.
Customer/Client Focus
Manage Change and Build Agility
Manage Conflict and Work Successfully Under Pressure
Performance Management; 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 whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment.
auditory and visual skills; High school diploma or equivalent
~3 - 5 years' experience in food service management

Culinary school certificate or degree
Microsoft Office Suite