Chef Director

Meriwether Godsey, Inc.•Philadelphia, PA

3d•$80,000 - $85,000•Onsite

About The Position

Meriwether Godsey is seeking a Chef Director to lead all dining and catering operations at an independent school serving grades 4 through 8 located in North Philadelphia, PA. The work environment is fast-paced, team-oriented, and high-energy. You’ll be surrounded and supported by people who are passionate about serving others. Enjoy a small, community-focused environment where you may grow your leadership and hospitality skills, and your career opportunities with a value-based company. Help Meriwether Godsey set the standard for hospitality in the Philadelphia, PA market!

Requirements

Associate's degree or 5+ years of experience in Contract Food Service Operation, High-End Catering Management, and Campus Dining experience.
ANSI Food Protection Manager, Alcohol and Allergen Certified
Demonstrated understanding and proficiency with email, internet, Microsoft Office, Google Workspace products, as well as accounting, timekeeping, and HR management systems.
Competence in applied mathematics (arithmetic, algebra, and statistics) necessary for unit conversion and calculating rates, ratios, and percentages.
Knowledge of culinary equipment operation procedures, routine maintenance, and cleaning practices
Demonstrated understanding and proficiency in economic and accounting principles and practices, including data analysis and reporting of financial data, and effective budgetary control.
Ability to rapidly learn, follow instructions, and accurately record information in adherence to company policies and systems.

Responsibilities

Manage all account activities to ensure operations run smoothly and efficiently and reflect the MG brand
Lead all phases of financial planning, budget/cost analysis, and reporting to set, monitor, and achieve operating and financial goals
Lead by example; engaging and developing direct reports and team members through ongoing support, monitoring, coaching, and feedback.
Lead team in preparing meal production while embracing fresh, local, scratch; oversee menu development, purchasing, and production, incorporating the latest trends and practices
Deliver high-end catering; oversee booking, planning, execution, and communication related to all campus catered events, as well as any off-campus events.
Foster an inclusive environment for all staff and guests; maintain effective client and customer-centric relationships.
Maintain HACCP standards and a healthy environment for clients, customers, and employees.
Lead all personnel decisions, to include recruitment, interviewing, hiring, and firing, growth, and development of team members, and performance monitoring.