Culinary Services Manager: Team Leader

Guckenheimer; El Segundo (CA); On-site; USD 58,000 - 59,000; Full time

Job summary

Guckenheimer is seeking a Chef Manager to lead a culinary team and manage operations with a focus on quality, safety, and customer satisfaction. You will oversee staff hiring, training, and scheduling while ensuring adherence to health regulations and HACCP guidelines.

The role emphasizes brand representation, effective communication with clients and customers, and maintaining cost-effective food service within budget. A culinary background and strong leadership are essential for success.

Qualifications

• Culinary Arts degree preferred.
• Culinary experience in a similar volume food service establishment.
• Food service training with HACCP processes and recommendations.
• Understands restaurant merchandising and marketing for service preparation and presentation.
• Effectively communicate and present information to customers, clients, and employees.

Responsibilities

• Oversee the purchasing, preparation, and execution of high-quality, cost-effective food service.
• Hire, train, and schedule staff. Participate in corporate training and be involved in staff development programs.
• Prepare and maintain accurate and timely accounting and financial records within your operating budget.
• Maintain sanitary and safe operation in accordance with Federal, State, and local health regulations. This includes following HACCP guidelines to prevent food-borne illnesses.
• Represent the company in a courteous, friendly manner. Engage with your customers, listen to feedback, and make changes to better meet the needs of both clients and customers.

Skills

Culinary experience

HACCP

Merchandising & marketing

Communication

Food service training

Staff leadership

Education

Culinary Arts degree preferred

Job description

Guckenheimer is seeking a Chef Manager to lead a culinary team and manage operations with a focus on quality, safety, and customer satisfaction. You will oversee staff hiring, training, and scheduling while ensuring adherence to health regulations and HACCP guidelines.

The role emphasizes brand representation, effective communication with clients and customers, and maintaining cost-effective food service within budget. A culinary background and strong leadership are essential for success.