Chef Manager - Corporate Dining Leader

Nexdine Llc; Camp Verde (AZ); In loco; USD 55.000 - 77.000; Tempo pieno

Vantaggi offerti da questo lavoro

Health Insurance

Dental Insurance

Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off

Employee Assistance Program (EAP)

Career Growth Opportunities

Employee Perks & Rewards

Descrizione del lavoro

NEXDINE Hospitality is seeking a Chef Manager in Camp Verde, AZ to lead culinary operations, manage vendor relations, and oversee staff to deliver high-quality food and service. You will drive menu development, ensure cost controls, and uphold safety standards in a corporate dining setting.

Role emphasizes client relationship management, payroll-influenced staffing, and overall quality of food production and presentation. Strong leadership in a dynamic environment is essential.

Competenze

• Requires high school diploma or equivalent and supervisory experience in corporate dining.
• Proven ability to write and cost menus based on recipes and portion costs.
• Strong vendor management and purchasing skills.
• Prior experience managing catering operations and client relationships.

Mansioni

• Develop and execute culinary results to exceed customer expectations.
• Oversee and manage culinary and financial operations to meet service, production and presentation standards.
• Manage hourly staff and ensure quality control, safety and sanitation practices.

Conoscenze

People management

Menu writing

Food cost control

Catering operations

Vendor relationships

Quality control

Food safety

Customer service

Formazione

High School Diploma or equivalent

Culinary School Certificate/Degree

ServSafe Certification

Allergen Awareness Certification

Strumenti

Microsoft Office

Descrizione del lavoro

NEXDINE Hospitality is seeking a Chef Manager in Camp Verde, AZ to lead culinary operations, manage vendor relations, and oversee staff to deliver high-quality food and service. You will drive menu development, ensure cost controls, and uphold safety standards in a corporate dining setting.

Role emphasizes client relationship management, payroll-influenced staffing, and overall quality of food production and presentation. Strong leadership in a dynamic environment is essential.