Chef Manager

Asbury Communities•Gaithersburg, MD

4d•$57,000 - $64,300•Onsite

About The Position

Asbury Methodist Village is seeking an experienced Chef Manager to oversee kitchen operations and lead a team of culinary professionals. The role is responsible for maintaining high standards of food quality, safety, and service while promoting an effective and positive kitchen environment. The position is full time, 40 hours per week, with varied shifts and a weekend and holiday rotation. The stated annual salary range is $57,000–$64,300. The Chef Manager oversees food preparation, cooking, and plating; supervises and develops kitchen staff; manages inventory, ordering, vendor relationships, costs, and scheduling; and develops menus with executive leadership. The role also ensures compliance with food safety and health requirements, maintains a clean and safe kitchen, coordinates with front-of-house staff, and uses performance metrics to improve kitchen operations.

Requirements

At least 5 years of professional culinary experience, including at least 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.
Knowledge of food safety regulations, health codes, and sanitation standards.
Proficiency in inventory management, cost control, and budget analysis.
Strong organizational and time-management skills, with 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 in collaboration with executive leadership, considering seasonal ingredients and operational capabilities.
Ensure adherence to 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.