Chef Manager

NEXDINE, LLC; North Dakota; On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Generous Compensation & Benefits Packa

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off: Vacation, Holiday, Sick

Employee Assistance Program (EAP)

Career Growth Opportunities

Employee Perks & Rewards

Job summary

NEXDINE, LLC is seeking a Chef Manager to lead culinary operations for client sites. You will develop menus, control costs, and ensure high-quality food production and presentation.

You will manage catering operations, vendor relationships, payroll scheduling, and client accounts while mentoring hourly staff to deliver exceptional service.

Qualifications

• High School diploma or equivalent
• 3-5 years' experience in food service management
• ServSafe Certification
• Allergen Awareness Certification
• Culinary School certificate or degree (preferred)

Responsibilities

• Write menus and apply cost controls using recipes.
• Ensure the quality and presentation of all food.
• Oversee all aspects of food production and catering operations.
• Maintain vendor relationships and purchasing of supplies.
• Coordinate production schedules and payroll processing.
• Uphold safety, sanitation, and uniform standards.
• Manage client relationships and staff development.

Skills

Menu Writing

Cost Control

Food Production

Catering Operations

Vendor Relationships

Payroll Processing

Client Relationship Management

Education

High School Diploma

Culinary School Certificate/Degree

Tools

Microsoft Office

Job description

Job Details

Position: Chef Manager Location: Simsbury, CT Hours: Full Time Salary: $70,000-$75,000/yr 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 Manger 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.

Essential Functions and Key Tasks

Culinary:

• 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 in senior living

Preferred Education and Experience

Culinary School certificate or degree Microsoft Office Suite

Required Eligibility Qualifications

ServSafe Certification Allergen Awareness Certification

Are you passionate about creating amazing experiences in the hospitality industry? Look no further than NEXDINE Hospitality! As a dynamic and innovative company, we take pride in delivering trusted dining, hospitality, fitness center, and facility management services to a diverse range of clients nationwide, including businesses, independent schools, higher education institutions, senior living communities, and hospitals. At NEXDINE, we believe in the power of authentic and transparent experiences, and we are dedicated to providing the best for our clients and their guests. Join our family of brands and be a part of a team that values responsiveness, creativity, and excellence. If you are driven by the desire to make a difference in the world of hospitality, explore the exciting opportunities that the NEXDINE Experience has to offer.