Chef Manager

NMS; Anchorage (AK); On-site; USD 85,000 - 110,000; Full time

Job summary

The Chef Manager at the University of Alaska Anchorage oversees a high-volume dining operation on campus, ensuring exceptional service, quality, and cost efficiency. You will lead a team to deliver balanced menus, maintain sanitation, and drive continuous improvement in food service operations.

Responsibilities include menu planning, inventory, staff training, and enforcing HACCP standards while partnering with marketing for events and community outreach.

Qualifications

• High school diploma or GED required.
• Extensive experience in commercial kitchen food service operation, with emphasis on menu development, cost control and inventory management.
• At least five years of responsible experience as a food service manager.
• Supervisory experience and knowledge of food preparation and quality control procedures.
• Thorough knowledge and understanding of HACCP program.
• Food Handler's Card or ServSafe within 30 days of hire.
• Ability to work independently and meet deadlines.
• Proficiency with Microsoft Office Suite: Word, Excel, PowerPoint, Outlook.

Responsibilities

• Directs a high quality, cost effective general kitchen and food preparation operation.
• Ensures HACCP and Safety standards are followed by all staff.
• Menu planning, ordering, and inventory with other related food service activities.
• Supervises staff, plans training, and ensures staffing levels.
• Maintains sanitation and quality control across all kitchen locations.
• Manages budget expenditures, operational reports, and cost analysis.
• Leads development of menus and service initiatives to improve student participation.
• Ensures adherence to regulatory requirements and company policies.

Skills

Food service management

HACCP knowledge

Supervisory skills

Budget/cost control

English communication

Education

High school diploma or GED

Tools

Microsoft Office

Food production equipment

Job description

The Chef Manager is located at the University of Alaska Anchorage in Anchorage, AK. This is a high-volume dining facility located on a college campus. The Chef Manager is a unique and exciting opportunity for an energetic and motivated manager who is constantly seeking excellence in service standards. This key leadership position is directly responsible for the successful operation of food service activities including retail, quality improvement, sanitation and infection control.

The Chef Manager ensures client, customer service satisfaction with efficient cost-effective management, meeting and exceeding stated expectations. They will also provide strong leadership to a team whose focus is exceptional service, exceptional quality and driving customer service.

Responsibilities

• Directs a high quality, cost effective general kitchen and food preparation operation.
• Ensures HACCP and Safety standards are thoroughly understood and followed by all staff.
• Understands and consistently complies with NSBLP required portion sizes, cooking methods, quality standards, and teaches these standards to staff.
• Menu planning, ordering, and inventory with other associated food service activities.
• Assures proper completion of production records by all locations.
• Plans a variety of balanced, attractive menus and food/ service options.
• Quality focused with the ability to grow student meal participation while controlling costs.
• Assumes 100% responsibility for quality of products served.
• Maintains excellent employee and client relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services.
• Meets with supervisors/ leads to discuss daily menus, issues, and challenges and/or problems.
• Ensures the responsibilities, authorities, and accountability of all assigned employees are defined and understood.
• Plans and implements an effective staff-training program.
• Continuously seeks to improve the quality of assigned activities.
• Takes positive actions to facilitate the employment of NANA shareholders.
• Develops, maintains, or approves various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work schedules, etc.
• Supervisory responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Assures all kitchen locations are properly staffed.
• Periodically physically performs all types of high-volume food preparation and production duties and fills in for absent employees/ open positions.
• Documents positive steps regularly taken to implement an effective safety program.
• Fosters a high degree of sanitation in all assigned areas.
• Partners with NMS Marketing to conduct special events or theme activities.
• Consistently demonstrates professional skills in efficiently carrying out assigned activities, using all forms of communications, handling of change, developing employees, solving typical problems, and making decisions.
• Performs inventory and quality control tasks as well as completes various inspection checklists.
• Maintains a clean and sanitary workstation.
• Other duties that are pertinent to the department or unit's success also may be assigned

Qualifications

• Must have a High school diploma or GED equivalent.
• The Chef Manager will have extensive experience in a commercial kitchen food service operation, restaurant, hotel or hospital. With emphasis menu development, food/beverage cost control and inventory management.
• At least five (5) years of responsible experience as a food service manager.
• Prior experience must evidence supervisory skills and knowledge of food preparation and quality control procedures.
• Thorough knowledge and understanding of HACCP program.
• Must have a Food Handler's Card of ServSafe contingent upon 30 days of hire.
• Must have knowledge and training in using a variety of food production equipment.
• Must be able to work independently and complete assignments in a timely manner.
• A valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy.
• Contract requires employees to speak, understand, read and write English.
• Must have basic proficiency in Microsoft Office Suite applications; Word, Excel, Power Point and Outlook.

Preferred Qualifications

• Preference will be given to individual with a minimum of three (3) years of consecutive employment in similar operations with comparable responsibilities.
• One (1) year of school cafeteria dining experience.
• Familiar with National School Breakfast & Lunch program.
• Preference will also be given to those with prior work experience in a high production setting.