Chef Manager: Lead Kitchen, Menus & P&L

Guest Services, Inc.; Linthicum (MD); Presencial; USD 45.000 - 55.000; Jornada completa

Descripción de la vacante

Guest Services, Inc. is seeking a Chef-Manager to oversee daily production, preparation and presentation of all food in the venue, and to direct and supervise unit operations to meet financial goals and client needs.

You will plan menus, forecast portions, control costs, recruit and train staff, maintain inventory, and ensure safety and sanitation across kitchen and dining areas. Strong leadership and communication with clients are essential.

Formación

• High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field.
• Food Safety Certification. Strong sanitation habits.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Ability to interact and communicate well with the client.
• Ability to problem solve.

Responsabilidades

• Plan and develop menus and forecast portion specifications; analyze and cost food items; ensure budget compliance.
• Recruit, supervise, train, schedule, discipline, and direct the staff.
• Control expenses and determine food and supply needs; maintain inventory control.
• Maintain accounting records, daily reporting, and cash control; manage P&L.
• Ensure safe facility environment including standards for food production, handling, sanitation and hygiene.
• Plan, schedule and supervise culinary work to ensure proper production and timely service.
• Maintain awareness of safety issues and report them to management.

Conocimientos

Customer service

Communication

Problem solving

Food safety

Educación

High School Diploma/G.E.D.

Culinary or Associate's degree

Herramientas

Point of Sale systems

Descripción del empleo

Guest Services, Inc. is seeking a Chef-Manager to oversee daily production, preparation and presentation of all food in the venue, and to direct and supervise unit operations to meet financial goals and client needs.

You will plan menus, forecast portions, control costs, recruit and train staff, maintain inventory, and ensure safety and sanitation across kitchen and dining areas. Strong leadership and communication with clients are essential.