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Chef Manager

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NEXDINE Hospitality

Dublin, OH, US

3 months ago
full-time
high school

Job highlights

Qualification

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

Responsibility

The Chef Manager reports to the Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Manager oversees and manages culinary and financial operations to meet service, production and presentation standards. The Chef Manager applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Chef Manager will be responsible for client relationship management and 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. Responsible for maintaining vendor relationships. Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products. Receiving food and supplies - must be able to lift items up to 40 pounds. 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

Benefits

  • We provide our full-time colleagues with a generous compensation and benefits package, training and development and growth opportunities
  • We provide resources, rewards, and incentives to our valued colleagues
  • Health, dental and vision insurance
  • Company-paid life insurance
  • Many supplemental insurances
  • 401(k) savings plan
  • Paid vacation, holiday and sick time
  • Employee Assistance Program (EAP)
  • Plus various perks!
  • Pay Frequency
  • Paid Weekly - Direct Deposit
  • Retirement Savings
  • Dental Coverage
  • Paid Time Off
  • Health Insurance

Job Description

Description

Are you passionate about creating amazing experiences in the hospitality industry? Then consider NEXDINE Hospitality for an amazing hospitality journey! We deliver trusted dining, hospitality, fitness center, and facility management services nationwide. Experience the NEXDINE difference with authentic and transparent programs. Our family of companies create unique experiences. We value responsiveness, creativity, and excellence. Embrace rewarding opportunities to make a difference in the world of hospitality. Explore www.nexdine.com to start your amazing journey with us today!! • NEXDINE will not partner with outside agencies or recruiters for this position* Job Details Position: Full-Time Chef Manager Location: Dublin, Ohio Schedule: Monday- Friday, 7am-5pm Salary: Lets Talk Benefits: YES! Details below We provide our full-time colleagues with a generous compensation and benefits package, training and development and growth opportunities. We provide resources, rewards, and incentives to our valued colleagues. • Health, dental and vision insurance • Company-paid life insurance • Many supplemental insurances • 401(k) savings plan • Paid vacation, holiday and sick time • Employee Assistance Program (EAP) • Plus various perks! Pay Frequency • Paid Weekly - Direct Deposit Job Summary The Chef Manager reports to the Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Manager oversees and manages culinary and financial operations to meet service, production and presentation standards. The Chef Manager applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Chef Manager will be responsible for client relationship management and overseeing and developing an hourly staff. Culinary Essential Functions and Key Tasks: • 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 Operations • Responsible for maintaining vendor relationships • Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products • Receiving food and supplies - must be able to lift items up to 40 pounds • 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 Financial • 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 People • 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 Required Education And Experience • High School diploma or equivalent • 3 - 5 years' experience in food service management specifically corporate dining Preferred Education And Experience • Culinary School certificate or degree • Microsoft Office Suite Required Eligibility Qualifications • ServSafe Certification • Allergen Awareness Certification Who We Are 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. NEXDINE is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other classification protected by law. NEXDINE participates in E-Verify.