Chef Manager

Continental Services; Indianapolis (IN); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Medical, dental and vision insurance

401(k) with company match

Parental leave

At-work dining perks

Generous PTO

Total rewards program

Job summary

Continental Services is seeking a Chef Manager to oversee culinary preparation, business development, and leadership for the Southwest Indianapolis account. You will ensure production and service meet company standards and customer needs while upholding quality and the integrity of recipes.

The role requires managing a team, menu development, daily operations, and strong client relations on site in Indianapolis - CTI.

Qualifications

• Bachelors degree in culinary or hospitality is required.
• Five+ years culinary experience is required.
• Prior management experience is required.
• ServSafe Manager and Allergen certification is preferred.

Responsibilities

• Lead the successful execution of food preparation and client service for assigned locations, including breakfasts, lunches, and events.
• Conduct daily line checks and quality inspections before service.
• Develop menus and research new culinary trends for menus.
• Manage production sheets, staffing, and delegation to meet daily goals.
• Coach and develop team, review performance, and implement improvements.

Skills

Culinary leadership

Event management

Prior management experience

ServSafe certification (preferred)

Education

Bachelor's Degree in culinary or hospitality

Job description

Department: Contract Feed Indy 207753

Employment Type: Full Time

Location: Indianapolis - CTI

Reporting To: Trisha Leblanc

Compensation: $60,000 - $70,000 / year

Description

The Chef Manager is primarily responsible for culinary preparation, business development, and leadership within their assigned account. This includes ensuring all production and service is executed in accordance with company standards and that customer needs are met on a consistent basis. As a manager, this person will be responsible for the quality of the final product, as well as the people involved in production.

This job is located on the Southwest side of Indianapolis.

Key Responsibilities

• 1. Lead the successful execution of food preparation and client service for assigned locations. Responsible for execution of Breakfast, Lunch, and special events.
• 2. Conduct daily line checks/check food items for quality before each meal service.
• 3. Anticipate client needs, uphold quality expectations, and embrace service standards.
• 4. Responsible for menu development. Conduct research and development of new culinary trends and ideas for menus.
• 5. Complete weekly production sheets.
• 6. Step in as a working manager, leading by example.
• 7. Plan, organize, direct, coordinate, and delegate responsibility to ensure goals and objectives are met on a daily basis.
• 8. Review team performance, identify opportunities and implement change.
• 9. Standardize operating procedures and maintain site-level accountability.
• 10. Maintain culinary quality control at all times.
• 11. Create and maintain Standard Operating Procedures (SOPs).
• 12. Ensure food is properly prepared, packaged and served in a way that is appealing while upholding the integrity of the recipes.
• 13. Actively engage in the selection, training, development, and leadership of the team.
• 14. Regularly coach, direct and evaluate talent.
• 15. Provide recognition to team members excelling in their work.
• 16. Provide open, honest and timely coaching as needed.
• 17. Identify knowledge gaps and partner with appropriate parties to implement training and performance plans.
• 18. Optimize the workforce.
• 19. Ensure each shift is properly staffed and responsibilities are completed.
• 20. Implement and maintain effective communication to ensure clear and timely flow of information to and from team members.
• 21. Responsible for completion of necessary business operations such as inventory, ordering, cash deposits, and payroll
• 22. Inspire preferred status through exceptional client experiences.
• 23. Earn respect and build rapport with clients. Identify and exploit opportunities within assigned accounts.
• 24. Achieve financial objectives.
• 25. Create, monitor and review progress for each account.
• 26. Design, develop and execute changes that perpetuate the achievement of both short and long term objectives.
• 27. Monitor outgoing and incoming deliveries.
• 28. Ensure quality and completeness of each shipment.
• 29. Ensure quality standards are being met and timelines followed.
• 30. Inventory: Monitor and maintain proper levels of inventory for all food and supplies.
• 31. Ensure proper rotation and efficient stocking.
• 32. Plan for proper break down and utilization of leftover items.
• 33. Average number of reports: 3-10
• 34. Job titles of direct reports: Cook, Prep Cook, Utility Worker, Cashier
• 35. Participates in the interview, selection and assessment of talent
• 36. Sets performance expectations, work hours and manages delegation of responsibility.
• 37. Participates in making hiring, firing, and promotional decisions.
• 38. Provides coaching, training, and development opportunities.
• 39. Resolves employee concerns, escalated issues, and grievances.

Demonstrates attributes of

1. Results oriented and flexible; takes action as soon as need arises and can demonstrate positive results; steadily follows through on tasks; able to find a balance between the business requirements and meeting client requests; absorbs new information quickly and translates key points into positive outcomes.
2. Has a passion for food, flavoring and presentation. Knowledge of food preparation, ingredients and how foods pair together. Has experience creating new dishes as well as directing a team to recreate dishes based on directing procedures as well as using recipes.
3. Is skilled at leading a team at events. Good at visualizing how to scale practices to achieve a remarkable client experiences. Demonstrated ability to gain buy-in, respect, trust, and accountability to achieve goals.
4. High energy level; has demonstrated resilience, endurance and persistence throughout career.
5. Can-do attitude; stays positive, even in the face of adversity; sets right tone for others. Collaborative in work style with others both inside and outside organization; respectful of what others can contribute.
6. Believes in and routinely practices direct and honest communication; actively shares information openly with those who need to know; seeks collaborative resolution of issues; seeks others’ points of view and encourages independent thought; listens well.
7. Personal values align with the company’s values and culture; treats people with respect and consistency; trustworthy; highly ethical; appreciates and engages in creativity and forward thinking; takes long-range view.

Skills, Knowledge and Expertise

• 1. Bachelors Degree in culinary or hospitality. Equivalent work experience in the industry acceptable.
• 2. Five or more years culinary experience required, event management required.
• 3. Prior management experience required.
• 4. ServSafe Manager and Allergen certification preferred. If the individual does not hold these, must be willing to obtain them through our ServSafe training program.

Benefits

We prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that.

• Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program.
• Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program.

Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events.

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