Chef Manager

Genuine Foods; Lexington (MA); On-site; USD 60,000 - 80,000; Full time

Job summary

Genuine Foods is seeking a Chef Manager to lead food service operations at a K12 facility. This role involves menu development, team management, and ensuring high-quality meal service for students. Candidates should have a culinary background and experience in food service management.

Qualifications

• Strong background in food service management.
• Experience in meal planning and culinary creativity.
• Knowledge of food safety standards.

Responsibilities

• Plan seasonal menus and oversee meal preparation.
• Manage food service team and ensure service quality.
• Maintain inventory and cost management for food supplies.

Skills

Team Management

Menu Planning

Food Safety Compliance

Inventory Management

Education

Culinary Degree

Job description

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This range is provided by Genuine Foods. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$27.00/hr - $30.00/hr

About Genuine Foods

At Genuine Foods we create nourishing food environments at schools and workplaces through great-tasting and wholesome meals, made from genuine ingredients. We are a growing social enterprise that uses food to enhance health, productivity and happiness. We believe that fresh, scratch-made food together with unparalleled service and meaningful enrichment programs can transform lives and build community. Food service management is what we do, but what we achieve together with our customers, our partners and our dedicated team goes beyond the plate.

About This Position

As a Chef Manager for Genuine Foods, you will ensure that students and families enjoy the scratch made and delicious meals they deserve! This role is an anticipated opening based in a K12 facility. This is an exciting opportunity to not only provide outstanding daily school meals but also to partner with the on site Culinary Arts CTE program and work with school staff to develop school gardens, sustainability efforts and more.

The Chef collaborates with the existing culinary and operations management team and manages the onsite staff. Main responsibilities include planning exciting and engaging meals and menus, leading a team of cooks and food service workers, and contributing to the exceptional daily prep and service of each meal.You will be responsible for managing the all food service management duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments) This includes overseeing on-site client visits and events, account management, and ensuring that all menu items that are produced are of high quality and delight the guests relying on our services for their meals.

Essential Responsibilities

• Generate seasonal and exciting menus with the culinary team for our clients while being mindful of client preferences, compliance, tastes and nutrition.
• Collaborate with the Regional Area Manager and Regional Director of Operations and corporate culinary team to ensure menus meet labor, food cost and efficiency standards.
• Team member management, staffing, scheduling, coaching, etc with assistance of HR as needed.
• Menu development and costing, ordering and inventory management.
• Train all catering staff in service standards, menu presentation, and providing customer service the Genuine way.
• Ensure supplies, ingredients and raw materials availability to produce meals, while minimizing waste, is required.
• Maintain inventory records and invoicing.
• Complies for food safety and sanitation requirements.
• Manage and coach the team overseeing all aspects of daily food preparation & serving including culinary and operational excellence, staff/skills training, daily troubleshooting, recipe adherence, and site cleanliness and organization.
• Continuously improve and propel forward culinary aspects of operations from sourcing and receiving, to menu/recipe development and feedback.
• Oversee weekly P&L and communicate performance to internal and external teams.
• Key Performance Indicators (KPIs): Meal participation rates, client meal feedback and scores and kitchen team retention and turnover.
• Any other duties as assigned or needed

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Temporary

Job function

• Job function

  Management and Manufacturing

• Industries

  Food and Beverage Services

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