Chef Manager- Healthcare

NEXDINE Hospitality; Okemos (MI); Presencial; USD 53.000 - 57.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

401(k) Plan

Paid Time Off

EAP

Career Growth

Perks & Rewards

Descripción de la vacante

The Kitchen Manager at NEXDINE Hospitality in Okemos, MI oversees culinary operations, cost control, menu development and quality across corporate dining venues. You will manage staff, ensure safety, sanitation and consistent service while coordinating with vendors and clients to meet performance targets.

The role requires 3-5 years in food service management, ServSafe and allergen certifications, and a hands-on leader who can drive results in a fast-paced environment.

Formación

• High school diploma or equivalent.
• 3-5 years in corporate dining management.
• ServSafe Certification.
• Allergen Awareness Certification.

Responsabilidades

• Manage menu writing and cycle of cost control using recipes and costing.
• Ensure the quality of all food products and adherence to standards.
• Oversee food production, execution and presentation.
• Oversee catering operations and vendor relationships.
• Coordinate purchasing and inventory to meet budget.
• Schedule production and staffing, including payroll basics.
• Maintain safety, sanitation, and uniform guidelines.

Conocimientos

Menu writing

Cost control

Food production

Catering operations

Vendor relationships

Purchasing

Inventory management

Safety & sanitation

Staff training

Client relations

Educación

High School diploma or equivalent

3-5 years experience in corporate dining

Culinary School certificate or degree

Microsoft Office Suite

Descripción del empleo

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.

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: Kitchen Manager

Location: Okemos, MI

Schedule: M-F every other weekend

Salary: $60,000-$65,000/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

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