Chef Manager

Marquise; Oregon; On-site; USD 42,000 - 53,000; Full time

Job summary

Marquise seeks a Chef Manager to supervise and lead staff across administration, staffing, client relations, and production to ensure quality and service standards are met.

The role requires hands-on cooking experience, strong English communication, and proficiency with MS Office for reporting and documentation.

Qualifications

• Minimum 3 years of Culinary and Food Services Management experience.
• Hands on cooking experience is a MUST.
• Excellent verbal and written English language communication skills.

Responsibilities

• Supervise and manage staff and operations to ensure quality standards are met across administration, staffing, scheduling, client relations, production, and systems knowledge.
• Implement and maintain Quality Assurance programs and HACCP/WHMIS as applicable to the facility.
• Manage menu development, food cost controls, and production to meet established standards.
• Maintain budgetary and cost controls including inventory and payroll-related reporting.
• Foster strong customer service with stakeholder communication and service delivery.

Skills

Culinary & Food Services Management

Hands-on cooking

English communication

MS Office

Tools

MS Office: Word/Excel/PowerPoint

Job description

54035 Catherine - FS
Winnipeg, MB R2H, CAN

Description

To achieve our goals we need people who concentrate on employee and customer satisfaction and are driven by their “can-do” attitude. This position is responsible to supervise and manage the staff and operations to ensure quality standards are met and maintained in all areas including administration, staffing/scheduling, client/customer relations, production and knowledge of systems for all aspects of the Food Services.

Now, if you were to come on board as one of ourChef Manager, we’d ask you to do the following for us:

• Human Resource and Labour Relations management including complete administrative and personnel files, hiring, training and discipline
• Managing the day to day operation to ensure all contractual service levels are met.
• Complete all financial reporting including payroll, period summaries and sales reports in a timely and accurate manner.
• Maintain appropriate budgetary and cost controls including inventory controls
• Customer service focus including: develop and maintain a strong knowledge of resident preferences and incorporate these preferences into service delivery; facilitating ongoing communication with all stakeholders.
• Implement, manage and maintain the Quality Assurance program as outlined by the company and the client, including weekly and monthly audits.
• Proven experience and ability to assist in menu management, food cost controls and production including monitoring and evaluating meals and service to ensure established standards are maintained.
• Implementation and control of a Food Safety Plan as well as HACCP, WHIMIS, and all Workplace regulations for a safe work place.

Think you have what it takes to be our Chef Manager. We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role

• Minimum 3 years previous Culinary and Food Services Management experience
• Hands on cooking experience is a MUST
• Excellent verbal and written English language communication skills.
• Proficient with MS Office Applications, Word, Excel and Power Point