Chef Manager: Culinary Lead & Client Relations

NEXDINE Hospitality; New Carlisle (IN); Presencial; USD 52 000 - 55 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Health Insurance

Dental Insurance

Vision Insurance

401(k) Savings Plan

Paid Time Off

EAP

Career Growth

Perks & Rewards

Life Insurance

Resumo da oferta

NEXDINE Hospitality is seeking a Chef Manager in New Carlisle, IN to lead culinary operations for corporate dining clients. This role drives quality, cost control, and client satisfaction while managing hourly staff and maintaining safety standards.

You will oversee menu development, catering operations, vendor relationships, and financial reporting to the corporate office. Strong leadership and ServSafe/Allergen certifications are required.

Qualificações

• High School diploma or equivalent required.
• 3–5 years of experience in food service management, specifically corporate dining.
• Culinary school certificate or degree preferred.
• Microsoft Office Suite proficiency preferred.
• ServSafe Certification and Allergen Awareness Certification required.

Responsabilidades

• Develop and execute culinary results to exceed customer expectations.
• Oversee and manage culinary and financial operations to meet service, production and presentation standards.
• Apply culinary techniques to food preparation and final presentation and service.
• Manage client relationships and oversee hourly staff.
• Control P&L: food costs, labor, supplies and equipment within budget.

Conhecimentos

Food service management

Client relations

Menu costing

Staff training

Formação académica

High School diploma or equivalent

Culinary School certificate or degree

Ferramentas

Microsoft Office Suite

Descrição da oferta de emprego

NEXDINE Hospitality is seeking a Chef Manager in New Carlisle, IN to lead culinary operations for corporate dining clients. This role drives quality, cost control, and client satisfaction while managing hourly staff and maintaining safety standards.

You will oversee menu development, catering operations, vendor relationships, and financial reporting to the corporate office. Strong leadership and ServSafe/Allergen certifications are required.