Chef Director

Meriwether Godsey, Inc.•Charlottesville, VA

33d•$65,000 - $75,000•Onsite

About The Position

Meriwether Godsey is seeking a Chef Director to lead all dining and catering operations at a global B & I center in Charlottesville, VA. This role involves managing all account activities to ensure smooth and efficient operations that reflect the MG brand. The Chef Director will work with the District Manager to establish an annual account budget and ensure adherence through weekly submissions and forecasts. This position requires leading by example, engaging and developing direct reports and team members through ongoing support, monitoring, coaching, and feedback. The Chef Director will direct the team in preparing meals with a focus on fresh, local, scratch cooking, overseeing menu development, purchasing, and production, incorporating the latest trends and practices. A key responsibility is delivering high-end catering, overseeing booking, planning, execution, and communication for all campus and off-campus catered events. The role also emphasizes fostering an inclusive environment for staff and guests, maintaining effective client- and customer-centric relationships, and upholding HACCP standards for a healthy environment. Additionally, the Chef Director will lead all personnel decisions, including recruitment, interviewing, hiring, firing, growth, development, and performance monitoring.

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
With the District Manager, establish an annual account budget. Ensure adherence to the overall account budget by submitting weekly/period budgets and forecasts.
Lead by example, engaging and developing direct reports and team members through ongoing support, monitoring, coaching, and feedback.
Direct the 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, including recruitment, interviewing, hiring, firing, growth, development of team members, and performance monitoring.