Chef Manager

Guest Services, Inc.; Linthicum (MD); On-site; USD 45,000 - 55,000; Full time

Job summary

Guest Services, Inc. is seeking a Chef-Manager to oversee daily production, preparation, and presentation of all food in the venue. You will direct day-to-day operations, achieve financial goals, and ensure food quality for clients and customers.

Responsibilities include menu planning, budgeting, staff recruitment and training, cost control, and maintaining safety and sanitation standards. This role requires strong leadership, communication, and problem-solving abilities in a fast-paced kitchen

Qualifications

• High School Diploma/G.E.D. equivalent required.
• Food Safety Certification required.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Ability to interact and communicate well with the client.
• Ability to problem solve.

Responsibilities

• Plan and develop menus, forecast portion specifications, and control costs.
• Recruit, supervise, train, schedule, discipline, and direct staff.
• Control expenses and manage inventory and supply needs.
• Maintain accounting records, daily reporting, and cash control; manage P&L.
• Maintain safe facility environment and proper food production standards.
• Lead culinary work to ensure high-quality production and timely service.
• Monitor safety issues and report them to management.

Skills

Customer service

Communication

Problem solving

Staff supervision

Education

High School Diploma/G.E.D. equivalent

Culinary or Associate's degree

Tools

Food Safety Certification

Job description

Job Summary

The Chef-Manager is responsible for managing the daily production, preparation and presentation of all food in the venue; and directing and supervising the day to day operations in the unit. The Chef-Manager must also provide overall direction within the unit; to achieve operating and financial goals, to ensure food quality, and to meet client objectives and/or customer needs.

Compensation Amount

50,000.00 USD Annual

Job Description

The Chef-Manager is responsible for managing the daily production, preparation and presentation of all food in the venue; and directing and supervising the day to day operations in the unit. The Chef-Manager must also provide overall direction within the unit; to achieve operating and financial goals, to ensure food quality, and to meet client objectives and/or customer needs.

ESSENTIAL FUNCTIONS

• Plan and develop menus, and forecast portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget.
• Recruit, supervise, train, schedule, discipline, and direct the staff.
• Control expenses. Determine food and supply needs for unit. Maintain inventory control of food and supplies.
• Maintain accounting records, daily reporting requirement, and cash control. Manage P&L statement.
• Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
• Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation and service of foods. Ensure food quality standards are met and amounts are sufficient to meet expected need.
• Maintain awareness of safety issues, and report them immediately to your manager.

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

• High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field.
• Food Safety Certification. Strong sanitation habits.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Ability to interact and communicate well with the client.
• Ability to problem solve.

PHYSICAL AND MENTAL REQUIREMENTS

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
• Ability to stand for the entire work day.
• Climbing steps regularly.
• Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
• Reading and writing work-related documents in English.
• Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
• Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.
• Physical presence at the job site is essential to perform job duties.

EQUIPMENT USED

• Commercial Kitchen Machinery, Appliances, Tools, and Utensils.
• Typical office equipment (computer, fax, telephone, copier, among others).
• Point of Sale systems.

Founded in 1917, Guest Services has worked tirelessly to earn the reputation as the premier hospitality management company and National Park Service concessionaire in the United States. Guest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores.

Guest Services, Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.