Chef Manager

Asbury Communities • Gaithersburg, MD

3d

About The Position

Asbury Methodist Village is seeking an experienced Chef Manager to oversee kitchen operations and lead its culinary team in Gaithersburg, Maryland. The role is full-time, 40 hours per week, with varied shifts and a rotation of weekends and holidays. The Chef Manager is responsible for food quality, safety, service, staff development, cost control, and efficient kitchen operations.

Requirements

• At least 5 years of professional culinary experience, including a minimum of 3 years in a kitchen management or supervisory role.
• Expertise in food preparation, cooking techniques, and menu development.
• Strong leadership and team management skills, including the ability to motivate and develop staff.
• Comprehensive knowledge of food safety regulations, health codes, and sanitation standards.
• Proficiency in inventory management, cost control, and budget analysis.
• Excellent organizational and time management skills and strong attention to detail.
• Ability to work in a fast-paced environment and manage multiple priorities.
• Strong communication and interpersonal skills.
• Proficiency with kitchen management software and POS systems.

Nice To Haves

• ServSafe Manager Certification or equivalent food safety certification.
• Experience with vendor management and food cost analysis.
• Knowledge of scheduling software and staff management systems.

Responsibilities

• Oversee daily kitchen operations, including food preparation, cooking, and plating, to ensure consistency and quality.
• Supervise, train, and mentor kitchen staff, providing constructive feedback and supporting professional development.
• Manage kitchen inventory, ordering, and vendor relationships to optimize costs while maintaining product quality.
• Develop and customize menus with executive leadership, taking seasonal ingredients and operational capabilities into account.
• Ensure compliance with food safety regulations, health codes, and company food-handling protocols.
• Monitor and control food costs, portion sizes, and waste to meet profitability targets.
• Conduct quality control inspections and implement corrective actions as needed.
• Schedule kitchen staff to meet operational demands and labor cost objectives.
• Maintain a clean, organized, and safe kitchen in compliance with health and safety standards.
• Communicate with front-of-house staff to support seamless service delivery.
• Analyze kitchen performance metrics and implement process improvements to enhance efficiency.

Benefits

• Medical coverage
• Dental coverage
• Vision coverage
• 401(k) with matching
• Paid time off
• Paid holidays

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed