Chef Manager

Asbury Communities•Gaithersburg, MD

22h•Onsite

About The Position

We're looking for an experienced Chef Manager to join our culinary team in Gaithersburg, United States. In this role, you will oversee all kitchen operations, lead a team of culinary professionals, and ensure the highest standards of food quality, safety, and service. The ideal candidate will combine strong culinary expertise with proven management capabilities, driving operational excellence while maintaining a positive and productive kitchen environment.

Requirements

5+ years of professional culinary experience with a minimum of 3 years in a kitchen management or supervisory role
Proven expertise in food preparation, cooking techniques, and menu development
Strong leadership and team management skills with the ability to motivate and develop staff
Comprehensive knowledge of food safety regulations, health codes, and sanitation standards
Proficiency in inventory management, cost control, and budget analysis
Excellent organizational and time management skills with strong attention to detail
Ability to work in a fast-paced environment and manage multiple priorities effectively
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 all daily kitchen operations, including food preparation, cooking, and plating to ensure consistency and quality standards
Supervise, train, and mentor kitchen staff, providing constructive feedback and fostering 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 strict adherence to food safety regulations, health codes, and company food handling protocols
Monitor and control food costs, portion sizes, and waste to maintain profitability targets
Conduct regular quality control inspections and implement corrective actions as needed
Schedule kitchen staff efficiently to meet operational demands and maintain labor cost objectives
Maintain a clean, organized, and safe kitchen environment in compliance with all health and safety standards
Communicate effectively with front-of-house staff to ensure seamless service delivery
Analyze kitchen performance metrics and implement process improvements to enhance efficiency