Chef Manager

Genuine Foods; New Orleans (LA); On-site; USD 60,000 - 70,000; Full time

Job summary

Genuine Foods is seeking a Chef Manager to lead culinary operations in New Orleans. This role involves collaborating with culinary teams for menu development, managing staff, and ensuring high standards of food safety and service. Ideal candidates will possess strong leadership and organizational skills.

Qualifications

• Experience in food service management essential.
• Proficient in inventory management and menu planning.
• Strong leadership skills and ability to coach staff.

Responsibilities

• Plan and manage engaging menus with culinary team.
• Oversee daily operations and team management.
• Ensure compliance with food safety standards.

Skills

Team management

Menu development

Customer service

Food safety compliance

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

$60,000.00/yr - $70,000.00/yr

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

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

Essential Responsibilities

• Generate seasonal and exciting menus with the culinary team for our clients while being mindful of client preferences, tastes and nutrition.
• Collaborate with the Food Service Director 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.
• Crafting and taking catering orders, growing the catering business, while maintaining client relationships.
• 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

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Food and Beverage Services

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