Senior Chef Manager: Culinary Leader & Cost Control

Flik Hospitality Group; Cincinnati (OH); Sur place; USD 70 000 - 90 000; Plein temps

Avantages offerts par ce poste

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Flexible Spending Accounts

Résumé du poste

Flik Hospitality Group seeks a Chef Manager Senior to oversee back and front of house operations within its food service department. You will maintain a high‑quality culinary program, manage cost controls, and generate financial reporting while guiding menu development, inventory, and labor management.

You will hire, coach and develop staff, ensuring sanitation standards and safety compliance. Strong leadership and a passion for excellence are essential.

Qualifications

• Degree in Culinary Arts preferred or equivalent experience.
• Five years progressive culinary management experience.
• Strong leadership, coaching and training skills.
• HACCP controls and safe food handling knowledge.
• P&L and financial reporting experience.
• Budgets, labor costs and inventory controls knowledge.
• Excellent communication and team motivation.
• Proficient in MS Office and POS systems.
• Ability to lift up to 40 lbs and maintain sanitation standards.

Responsabilités

• Supervise staff in line with policies and applicable laws.
• Lead employee meetings and training programs.
• Conduct safety, sanitation and maintenance programs.
• Maintain food cost while upholding quality standards.
• Play an active role in team development and performance.
• Manage purchasing and inventory controls.
• Perform related duties and special projects as assigned.

Connaissances

Culinary management

Leadership

Coaching

Training

P&L experience

Financial reporting

HACCP

Budgeting

Inventory controls

Cooking operations

Food safety

Vendor/purchasing

MS Office

POS systems

Sanitation standards

Formation

Culinary Arts degree preferred

Outils

MS Office

POS systems

Description du poste

Flik Hospitality Group seeks a Chef Manager Senior to oversee back and front of house operations within its food service department. You will maintain a high‑quality culinary program, manage cost controls, and generate financial reporting while guiding menu development, inventory, and labor management.

You will hire, coach and develop staff, ensuring sanitation standards and safety compliance. Strong leadership and a passion for excellence are essential.