Floating Chef Manager

NEXDINE Hospitality; Massachusetts; On-site; USD 3,185,000 - 3,640,000; Full time

Benefits offered by this job

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off

Job summary

NEXDINE Hospitality is seeking a Chef Manager in Massachusetts to lead culinary operations, supervise an hourly staff, and ensure exceptional food quality and service. You will manage menus, costing, and catering workflows while maintaining client relationships and operational standards.

The role requires 3–5 years of corporate dining management experience, ServSafe and allergen certifications, and a high school diploma.

Qualifications

• High School diploma or equivalent required.
• ServSafe Certification and Allergen Awareness Certification required.
• Culinary School certificate or degree preferred.
• Proficiency with Microsoft Office Suite recommended.

Responsibilities

• Develop and execute culinary results to exceed customer expectations.
• Oversee food production, presentation, and catering operations.
• Manage vendor relationships and inventory together with staff.
• Ensure safety, sanitation, and productivity standards are met.

Education

High School diploma or equivalent

ServSafe Certification

Allergen Awareness Certification

Culinary School certificate or degree

Microsoft Office Suite

Tools

Microsoft Office Suite

Job description

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: MA

Hours: Full Time

Salary: $70,000 - $80,000/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 Director of Operations and Support and is responsible for developing and executing culinary results to exceed customer expectations. The Floating 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

Preferred Education and Experience:

• Culinary School certificate or degree


• Microsoft Office Suite

Required Eligibility Qualifications:

• ServSafe Certification


• Allergen Awareness Certification