Chef Manager

NEXDINE Hospitality•Malden, MA

7d•$83,000 - $85,000•Onsite

About The Position

NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.

Requirements

High School diploma or equivalent
3 - 5 years' experience in food service management, specifically in corporate dining or education
ServSafe Certification
Allergen Awareness Certification

Nice To Haves

Culinary School certificate or degree
Microsoft Office Suite

Responsibilities

Developing and executing culinary results to exceed customer expectations.
Overseeing and managing culinary and financial operations to meet service, production and presentation standards.
Applying culinary techniques to food preparation and managing the final presentation and service of food.
Client relationship management.
Overseeing and developing an hourly staff.
Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures.
Responsible for the quality of all food products and ensure that standards are met.
Responsible for all aspects of food production, execution and presentation.
Oversight of all aspects of catering operations.
Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing.
Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained.
Manage client relationships to maintain client satisfaction and account retention.
Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Responsible for inventory management.
Submit financial reporting to the corporate office.
Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff.
Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.