Chef Manager I

NEXDINE, LLC; Lowell (MA); Sur place; USD 85 000 - 90 000; Plein temps

Avantages offerts par ce poste

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off: Vacation, Holiday, Sick

Employee Assistance Program (EAP)

Career Growth Opportunities

Employee Perks & Rewards

Résumé du poste

NEXDINE Hospitality seeks a Chef Manager in Chelmsford, MA to lead culinary operations and drive exceptional dining experiences for clients. You will manage menu creation, cost controls, and presentation, while directing kitchen staff and coordinating with regional leadership.

You will also oversee financial performance, vendor relations, and client satisfaction, ensuring safety and quality standards across all food production and service activities.

Qualifications

• High School diploma or equivalent required.
• 3–5 years of experience in food service management, specifically corporate dining.
• Proficiency with Microsoft Office Suite.

Responsabilités

• Develop and execute culinary results to exceed customer expectations.
• Oversee culinary and financial operations to meet service and production standards.
• Manage client relationships and supervise hourly staff.

Connaissances

Menu writing

Cost control

People management

Customer service

Formation

High School diploma or equivalent

Culinary School certificate or degree

Outils

Microsoft Office Suite

Description du poste

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: Chelmsford, MA Schedule: Monday - Friday, 6:00 am - 3:00 pm Salary: $85,000 - $90,000/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 corporate dining
• Microsoft Office Suite

Preferred Education and Experience:

• Culinary School certificate or degree

Required Eligibility Qualifications:

• ServSafe Certification
• Allergen Awareness Certification

Are you passionate about creating amazing experiences in the hospitality industry? Look no further than NEXDINE Hospitality! As a dynamic and innovative company, we take pride in delivering trusted dining, hospitality, fitness center, and facility management services to a diverse range of clients nationwide, including businesses, independent schools, higher education institutions, senior living communities, and hospitals. At NEXDINE, we believe in the power of authentic and transparent experiences, and we are dedicated to providing the best for our clients and their guests. Join our family of brands and be a part of a team that values responsiveness, creativity, and excellence. If you are driven by the desire to make a difference in the world of hospitality, explore the exciting opportunities that the NEXDINE Experience has to offer.