Chef Manager

Southwest Foodservice Excellence, LLC•Jefferson City, MO

4d•Onsite

About The Position

Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, cost management, employee retention, customer satisfaction, food quality, cleanliness and sanitation, and district client satisfaction. This position requires complete understanding and ability to manage food and beverage costs, labor costs, grow revenue, marketing, merchandising, public relations, social media, and manage the team.

Requirements

Bachelor's Degree with an academic major in areas including food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field preferred.
Minimum of 2-5 years in the Food Service industry. With 2-3 years experience as a Chef Manager, preferably in the K-12 market.
Strong knowledge of food and catering trends with a focus on K12, quality, production, sanitation, food cost controls, and presentation
Previous P&L accountability for $500K-$2 million in revenues; including cost management and growth aspects
Experience managing various types of contract types including cost-reimbursable and fixed meal rate contracts
Experienced in developing financial plans that improve profitability and outline cost savings
Strong culinary background with 5 years culinary leadership role, preferably with Culinary Arts degree
Success utilizing data to drive key performance indicators to manage food supplies and labor costs
Excellent at developing programs and concepts to drive meal counts and increased revenues
Must have a strong understanding of inventory processes, meals per labor hour, and food cost management
Experienced developing financial forecasts and managing budgets
Excellent at client management and relationship building, conflict resolution, and negotiation
Skilled in outsourced services contract management and versed in strategic client conversations
Strong knowledge of food and catering, quality, production, sanitation, and presentation
Strong leadership, staff management, coaching, and supervisory skills
Strong communication; written and verbal skills and presentation abilities
Ability to engage and communicate on multiple levels including management, client, customer, and associate levels
Excellent accounting and computational skills
Proficient computer skills such as Microsoft Office programs (Outlook, Excel, Word, PowerPoint), POS systems, and the internet
ServSafe® certification
Must pass a background check and Motor Vehicle Report
Must maintain a valid driver's license and current auto insurance
Ability to speak, read, write and understand English and/or dominate language at the school
Be able to work in a standing position for long periods of time (up to 5 hours)
Being physically able to lift, reach, bend and stoop frequently lift to 50 pounds

Nice To Haves

Culinary Arts degree

Responsibilities

Manages salaried managers and hourly associates in the Food Service Department
Oversee the overall management, direct client interface, direction, and quality of the account
The ability to train the Assistant Food Service Director to take on newly awarded contracts or other current business
Leads program innovation efforts to ensure academic success through feeding more students
Establishes and maintains excellent relationships with District Administrative staff.
Hiring, training, and development of staff. Plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems
Prepares district annual budget and manages labor, food costs, and other elements to deliver to targets
Completion of required daily/weekly/monthly reports such as inventory, production records, payroll/timekeeping, etc.
Oversees and participates in the preparation and service of food and beverage items in adherence to SFE food standards for preparation, presentation, sanitation, and safety (meeting HACCP and OSHA guidelines) and portion control
Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with SFE and the district's policies and procedures
Fill in where needed to ensure customer service standards and efficient operations
Develop, plan and carry out SFE marketing and promotional activities
Other functions, duties and responsibilities as may be assigned or which are necessary or appropriate to the position.