Chef Manager II

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 www.NEXDINE.com.

Job Details

Position: Chef Manager

Location: Charlestown, MA

Schedule: Monday - Friday

Salary: $85,000 - $90,000/yr

Pay Frequency: Weekly – Direct Deposit

What We Offer You:

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

Employee Perks & Rewards

Chef 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 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:

Responsible for maintaining vendor relationships

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

People:

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

Required Education and Experience:

High School diploma or equivalent

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

Preferred Education and Experience:

Culinary School certificate or degree

Microsoft Office Suite

Required Eligibility Qualifications:

ServSafe Certification

Allergen Awareness Certification