Chef Manager- Healthcare

Nexdine•Okemos, MI

24d•$55,000 - $65,000

About The Position

The Chef Manager reports to the Regional Vice President and leads all culinary operations within a healthcare dining environment, delivering nutritious, high-quality meals that meet the dietary needs of residents, patients, and guests while creating an exceptional hospitality experience. This role manages both culinary and financial operations, ensuring service, production, and presentation standards are consistently met. The Chef Manager applies professional culinary techniques, maintains compliance with healthcare regulations and food safety standards, ensures proper dietary accommodations, and fosters a positive dining culture. In addition, the Chef Manager is responsible for building strong client relationships and leading, training, and developing an hourly staff.

Requirements

High School diploma or equivalent
3 - 5 years' experience in food service management specifically corporate dining
ServSafe Certification
Allergen Awareness Certification

Nice To Haves

Culinary School certificate or degree
Microsoft Office Suite

Responsibilities

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
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
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
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