Floating Chef Manager

NEXDINE, LLC; Massachusetts; Hybrid; USD 70,000 - 80,000; Full time

Benefits offered by this job

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

Job summary

NEXDINE, LLC is seeking a Chef Manager to lead corporate dining operations in MA. This full-time role involves culinary leadership, menu costing, staff supervision, and strong client relations to ensure top-quality service and presentation.

The Chef Manager will oversee kitchen activities, manage budgets, and coordinate with the Regional Director to deliver exceptional dining experiences for clients while maintaining safety and quality standards.

Qualifications

• High School diploma or equivalent; 3–5 years’ experience in food service management, corporate dining.
• Culinary School certificate or degree preferred.
• ServSafe Certification and Allergen Awareness Certification required.

Responsibilities

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

Skills

Menu costing

P&L management

Staff supervision

Vendor relations

Client relations

Education

High School diploma or equivalent

Culinary School certificate or degree

Tools

Microsoft Office Suite

Job description

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

• 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 Manager 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