Chef Manager

QUEST FOOD MANAGEMENT SERVICES LLC•Alton, IL

4d•$50,000 - $55,000•Onsite

About The Position

The Chef Manager plays a pivotal role in overseeing the culinary operations within a retail trade environment, ensuring the delivery of high-quality food products that meet customer expectations and regulatory standards. This position requires managing kitchen staff, coordinating food preparation, and maintaining inventory to optimize efficiency and minimize waste. The Chef Manager is responsible for developing menus that align with customer preferences and business goals while adhering to budgetary constraints. Additionally, this role involves enforcing strict hygiene and safety protocols to guarantee a safe and sanitary kitchen environment. Ultimately, the Chef Manager drives the culinary team's performance to enhance customer satisfaction and contribute to the overall success of the retail operation.

Requirements

Proven experience as a Chef or Kitchen Manager in a commercial or retail food service setting.
Strong knowledge of food safety standards and kitchen sanitation practices.
Ability to manage and motivate a diverse team in a fast-paced environment.
Excellent organizational and time management skills.
High school diploma or equivalent; culinary degree or certification preferred.
Culinary expertise and leadership skills daily to guide kitchen staff in preparing high-quality meals efficiently and safely.
Strong organizational skills are essential for managing inventory, scheduling, and maintaining compliance with health regulations.
Communication skills are critical for coordinating with retail management and addressing customer feedback to refine menu offerings.
Problem-solving abilities help in quickly resolving operational challenges and optimizing kitchen workflows.
Proficiency in food safety and sanitation ensures a clean and safe environment, fostering customer trust and satisfaction.

Nice To Haves

Culinary degree from an accredited institution.
Experience working within the retail trade industry or similar fast-paced food service environments.
Certification in food safety management (e.g., ServSafe Manager).
Proficiency in inventory management and cost control software.
Strong leadership training or management certification.

Responsibilities

Supervise and lead kitchen staff, including hiring, training, scheduling, and performance management.
Plan and develop menus that cater to customer preferences and seasonal availability of ingredients.
Monitor food preparation processes to ensure quality, consistency, and compliance with health and safety regulations.
Manage inventory levels, order supplies, and control food costs to meet budgetary targets.
Implement and maintain sanitation and safety standards in accordance with local and federal regulations.
Collaborate with retail management to align culinary offerings with overall business objectives.
Analyze customer feedback and sales data to continuously improve menu items and service delivery.