Chef Manager

NEXDINE Hospitality • Eleven, NE

16d

About The Position

The Chef Manager develops and executes culinary results to exceed customer expectations and oversees culinary and financial operations to meet service, production, and presentation standards. The role applies culinary techniques to food preparation and manages the final presentation and service of food. It also involves client relationship management and overseeing and developing hourly staff. The Chef Manager reports to the Regional Vice President.

Requirements

• High school diploma or equivalent.
• 3–5 years of food service management experience, specifically in 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 using appropriate recipes and costing measures.
• Ensure the quality of all food products and that standards are met.
• Oversee food production, execution, and presentation.
• Oversee all aspects of catering operations.
• Maintain vendor relationships.
• Purchase food and other supplies needed for efficient operations, ensuring quality-control practices are in place for receiving products.
• Receive food and supplies; lift items up to 40 pounds.
• Determine production schedules and staffing requirements for timely service delivery, including essential payroll-processing functions.
• Maintain company standards for safety, proper food handling, sanitation, uniforms, and productivity.
• Manage client relationships to maintain satisfaction and account retention.
• Manage controllable department expenses, including food costs, labor, supplies, uniforms, and equipment, in accordance with budget guidelines.
• Analyze recipes and set menu-item prices based on food, labor, and overhead costs.
• Manage inventory.
• Submit financial reports to the corporate office.
• Manage unit staff, including recruitment, hiring, termination, performance reviews, and supervision.
• Instruct, train, and supervise cooks and other workers in food preparation, cooking, garnishing, and presentation.
• Provide attentive, approachable customer service, including greeting and thanking customers.

Benefits

• Health, dental, and vision insurance.
• Company-paid life insurance.
• 401(k) savings plan.
• Paid time off, including vacation, holidays, and sick time.
• Employee Assistance Program (EAP).
• Career growth opportunities.
• Employee perks and rewards.
• Generous compensation and benefits package.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED