Chef Manager

NEXDINE Hospitality; North Reading (MA); On-site; USD 70,000 - 74,000; Full time

Benefits offered by this job

Health, Dental & Vision Insurance

401(k) Savings Plan

Paid Time Off

Job summary

NEXDINE Hospitality is seeking a Chef Manager in North Reading, MA to lead culinary operations and oversee food production, presentation, and client relations. The role reports to the VP of Operations and requires strong leadership, cost-control, and menu development skills.

The position offers a Monday–Friday schedule with weekly pay via direct deposit, comprehensive benefits, and opportunities for career growth within a nationwide hospitality family.

Qualifications

• High School diploma or equivalent required.
• 3-5 years of experience in food service management, specifically corporate dining.
• ServSafe Certification required.
• Allergen Awareness Certification required.

Responsibilities

• Develop menus and cycle of cost control using recipes and costing measures.
• Ensure quality of all food products and adherence to standards.
• Oversee all aspects of food production, execution and presentation.
• Manage vendor relationships and purchasing to support operations.
• Lead payroll-related production scheduling and staffing needs.
• Manage client relationships to ensure satisfaction and retention.

Skills

Customer service

Staff management

Food safety

Education

High School diploma or equivalent

Culinary School certificate or degree

Tools

Microsoft Office Suite

Job description

Who We Are

NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.

Job Details

Position: Chef Manager

Location: North Reading, MA

Schedule: Monday - Friday

Salary: $80,000-85,000/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.

Culinary

Essential Functions and Key Tasks:

• 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 corporate dining

Preferred Education And Experience

• Culinary School certificate or degree
• Microsoft Office Suite

Required Eligibility Qualifications

• ServSafe Certification
• Allergen Awareness Certification