Chef Manager

Universal Weather and Aviation•Tampa, FL

18h•$85,000 - $90,000•Onsite

About The Position

The Chef Manager is responsible for supporting the direction and delegation of duties, and performance results under the directives of the District Manager and the operations team. The Chef Manager is responsible for managing the culinary and kitchen operations staff, and the overall compliance with HACCP, Food Safety and D365 specifications associated with Air Culinaire Worldwide food production orders. They will facilitate and in a hands-on manner, direct and coordinate the physical duties and orchestration of Air Culinaire activities and job functions in support of his or her District Manager. The Chef Manager conducts these duties and initiatives in a manner that’s aligned and compliant with company policy and procedures and verifies his or her markets qualitative and financial P&L performance and scheduled profitability. The Chef Manager will drive all performance and efficiency standards within the market and assist the District Manager and his/her team in achieving the company’s mission and operational goals. The Chef Manager will be an on-site problem solver in the event of situations arising that requires immediate action, and the Executive Chef will be the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. The Chef Manager will also be directly accountable for the execution of local sales and promotional efforts, client engagement, personal relationships, and outstanding customer service and client loyalty performance standards. The Chef Manager will actively participate in promotional activities and client facing relationship building efforts that result in enhancements to revenue, quality, world-class Guest Service, and employee/customer relations.

Requirements

A culinary degree or equivalent experience in a professional kitchen environment within catering or fine dining establishment is required.
A current Serve Safe Food Handling Certificate and Allergen Certificate.
Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential.
Other required experience includes food and equipment safety as well as strong knowledge of food production.
Individual must possess excellent verbal and written communications skills, as well as be proficient in email, internet use, and basic office software programs.
Must have demonstrated the ability to manage and maintain customer accounts, as well as pay attention to detail.
Must be able to demonstrate strong Managerial skills, including team building, hiring, skills training, disciplining, performance reviews, cross-training and employee development.
The Chef Manager must have an excellent driving record and valid driver’s license and be able to pass a FAA on-ramp security clearance and pre-employment and random drug and alcohol screenings.
Pre- employment background check
Pre-employment Drug Test
MVR (if applicable to the position)
E-Verify

Responsibilities

Managing the quality of work performance of the team while supporting global communications, operations standards and delivery of business functions in his or her market, to meet the demands of our clientele, as well as the market performance expectations of Air Culinaire; this includes assurance of performance standards, product specifications, accuracy, training and upholding the culinary expertise required in all kitchens.
Managing all aspects of the kitchen and culinary staff.
Managing the kitchen food purchasing, specifications, labor and culinary operations to achieve the highest quality of cuisine and profitability while maintaining Air Culinaire Worldwide Standards.
Supporting the District Manager, and Senior Director of Operations and Sales team to consistently communicate, report, collaborate and adhere to procedures to deliver exceptional guest experiences to every client within the Air Culinaire system.
Ensuring all employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery.
Supporting District Manager’s operational directives, kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and corporate requirements.
Supporting quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services.
Ensuring compliance with State labor law on the employee’s right to take a meal break, and a rest break, where applicable. Required documentation is to be completed and maintained per labor law and/or company policy.
Supporting the District Manager in operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development, and approving payroll records.
Supporting District Manager, Payroll Department, HR, IT & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately.
Supporting the District Manager in maximizing the kitchen’s financial performance in accordance with all established quality performance standards, corporate guidelines, and budgets.
Managing kitchen adherence to execute corporate guidelines in maintaining operations, HACCP/food safety & premium quality, customer communication, relations, satisfaction, and timely delivery.
Assisting DM in local sales promotions, client relationship visits, communicating and recording- reporting inventory, and all local purchasing and receiving policies and procedures.
Managing cleaning and maintenance of all company assets and arranging for repairs, contracts, and other services.
Supporting District Manager in Investigating and resolving food and service-related complaints and Process Events.
Managing the HACCP, health and safety regulations standards required in their market.
Assisting District Manager in communicating, implementing, and enforcing corporate policies and procedures.
Supporting District Manager in Sales & Marketing initiatives as directed by the Company.
Supporting District Manager in communicating and maintaining client relationships with local client base.
Directly managing and enforcing Air Culinaire’ s Standard Operating Procedure (SOP) as the primary operations document while business operations. The SOP contains specific procedures that provide consistent service levels for clients, as well as provides internal communication/reporting timelines and methods.
Reporting timesheets, operations checklists, and operational performance reports for DM, for all personnel as needed for operations and payroll purposes.

Benefits

Healthcare and supplemental benefits on the first day of the month, following 30 days of employment.
401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions.
Three (3) medical plans to choose from, with an excellent employer contribution.
Available Dental and Vision insurance
Company paid basic life insurance, with the option to elect additional voluntary term life.
Company paid short-term and long-term disability insurance.
Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance.
Health Savings Account and Flexible Spending Account available (for eligible plans)
Generous Vacation Program for full time employees
Employee Assistance Program (EAP)