Chef Director

NEXDINE Hospitality; Malden (MA); On-site; USD 3,777,000 - 3,868,000; Full time

Benefits offered by this job

Generous Compensation & Benefits

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off

Employee Assistance Program

Career Growth Opportunities

Employee Perks & Rewards

Job summary

NEXDINE Hospitality seeks a Chef Director in Malden, MA. The role leads culinary operations, cost control, and client relations to deliver exceptional dining experiences. You will oversee food production, menu development, and staff management while ensuring safety, quality, and budget adherence.

The position is full-time with a 43-week schedule, paid weekly via direct deposit, and includes a comprehensive benefits package and opportunities for career growth.

Qualifications

• High School diploma or equivalent required.
• 3-5 years’ experience in food service management, corporate dining or education preferred.
• ServSafe Certification required.
• Allergen Awareness Certification required.

Responsibilities

• Manage menu writing and cost control using recipes and costing measures.
• Ensure quality of all food products and presentation standards.
• Oversee all aspects of food production and catering operations.
• Maintain vendor relationships and schedule production and staff needs.
• Handle payroll-related essentials within operations.

Skills

Culinary Leadership

Team Management

Menu Development

Budgeting

Vendor Relationships

Food Production Oversight

Education

High School diploma or equivalent

Tools

Microsoft Office Suite

Job description

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 Director

Location: Malden, MA

Schedule: 43 Week Position, Paid Over 52 Weeks

Hours: Full Time

Salary: $83,000 - $85,000

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 Director Job Summary:

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.

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 in corporate dining or education

Preferred Education and Experience:

• Culinary School certificate or degree

• Microsoft Office Suite

Required Eligibility Qualifications:

• ServSafe Certification

• Allergen Awareness Certification