Floating Chef Manager

NEXDINE Hospitality-posted 4 months ago
Full-time • Mid Level
Waltham, MA
251-500 employees
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The Floating Chef Manager reports to the General Manager or Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. Oversees and manages culinary and financial operations to meet service, production, and presentation standards. Client relationship management. Applies culinary techniques to food preparation and manages the final presentation and service of food. Manages annual revenue up to $500k.

  • 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.
  • Responsible for maintaining vendor relationships.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Arrange for equipment purchases or repairs.
  • 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.
  • Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
  • Compile and record production or operational data on specified forms.
  • 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.
  • Assist in budgetary process.
  • 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 per NEXDINE guidelines.
  • Assist operations in financial recordkeeping.
  • Responsible for people management including 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.
  • High school diploma or equivalent.
  • 1 - 3 years’ experience in food service management.
  • ServSafe Certification.
  • Choke Safety Certification.
  • Allergen Awareness Certification (MA).
  • Culinary school certificate or degree.
  • Microsoft Office Suite proficiency.
  • Generous Compensation & Benefits Package.
  • Health, Dental & Vision Insurance.
  • Company-Paid Life Insurance.
  • 401(k) Savings Plan.
  • Paid Time Off: Vacation, Holiday, Sick Time.
  • Employee Assistance Program (EAP).
  • Career Growth Opportunities.
  • Various Employee Perks and Rewards.
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