Chef Manager

NEXDINE; Simsbury (CT); On-site; USD 61,000 - 66,000; Full time

Benefits offered by this job

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off

Job summary

NEXDINE Hospitality in Simsbury, CT is hiring a Chef Manager to lead culinary operations and manage cost-effective, high-quality food service for our clients. You will supervise staff, develop menus, and maintain safety and presentation standards to meet client expectations.

The role requires 3–5 years in senior living food service management, ServSafe and Allergen Awareness certifications, and strong vendor relationships.

Qualifications

• High School diploma or equivalent required.
• 3–5 years of experience in food service management, especially in senior living.
• Culinary school certification or degree preferred.
• Microsoft Office proficiency recommended.
• ServSafe Certification required.
• Allergen Awareness Certification required.

Responsibilities

• Culinary: write menus and manage cost controls using recipes and costing measures.
• Ensure quality and presentation of all food products.
• Oversee all aspects of food production, execution, and service.
• Manage catering operations and vendor relationships.
• Oversee purchasing of food and supplies to ensure efficiency and quality.
• Lead payroll processing and production scheduling.
• Maintain safety, hygiene, sanitation, and uniform standards.
• Manage client relationships to ensure satisfaction and retention.
• Control department expenses (P&L), food costs, labor, and equipment within budgets.
• Analyze recipes to price menu items based on cost factors.
• Oversee inventory management and financial reporting to the corporate office.
• Lead recruitment, hiring, coaching, and performance reviews.
• Train and supervise kitchen staff and ensure excellent customer service.

Skills

Leadership

Customer service

Team management

Cost control

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: 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