Chef Manager

NEXDINE Hospitality; Fort Wayne (IN); On-site; USD 58,500 - 71,500; Full time

Benefits offered by this job

Generous Compensation & Benefits Package

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off

Employee Assistance Program (EAP)

Career Growth Opportunities

Employee Perks & Rewards

Job summary

A leading hospitality provider in Fort Wayne, IN is seeking a Chef Manager to oversee culinary operations and exceed customer expectations. Responsibilities include managing culinary and financial operations, supervising staff, and maintaining vendor relationships. The ideal candidate will have a high school diploma, at least 3 years of experience in corporate dining, and relevant certifications. Competitive salary starting at $65,000, with a generous benefits package offered.

Qualifications

• 3 - 5 years' experience in food service management specifically corporate dining.
• ServSafe Certification and Allergen Awareness Certification required.

Responsibilities

• Develop and execute culinary results to exceed customer expectations.
• Manage vendor relationships and food purchasing.
• Oversee financial operations including budget management.
• Recruit, train, and supervise culinary staff.

Skills

Food service management

Customer service

Menu writing

Vendor relationships

Inventory management

Education

High School diploma or equivalent

Culinary School certificate or degree

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 Manager

Location: Fort Wayne, IN

Starting Salary: $65,0000 negotiable based on experience

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 Manager 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.

Culinary

Essential Functions and Key Tasks:

• 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