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Chef Manager

NEXDINE Hospitality

Fort Wayne, IN

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JOB DETAILS
SALARY
SKILLS
Analysis Skills, Budgeting, Catering Services, Cook Dishes, Cost Control, Culinary Operations, Customer Relationship Management (CRM), Customer Retention/Renewal, Customer Satisfaction, Customer Support/Service, Dental Insurance, Expense Management, Facilities Management, Financial Management, Financial Operations, Fitness, Food Handling Practices, Food Preparation, Food Presentation, Food Production, Food Purchasing, Food Quality, Food Services, Higher Education, Hospital, Inventory Management, Life Insurance, Lift/Move 40 Pounds, Menu Development, Menu Management, Microsoft Office, Operations Management, Payroll Administration, People Management, Process Management, Production Schedule, Profit & Loss, Quality Control, Safety Standards, Safety/Work Safety, Sanitation, ServSafe Certification, Service Delivery, Staff Requirements, Time Management, Vendor/Supplier Relations, Vision Plan
LOCATION
Fort Wayne, IN
POSTED
Today
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, expertlymanaged programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.

Job Details

Position: Chef Manager

Location: Fort Wayne, IN

Starting Salary: $65,0000 negotiable based on experience

Pay Frequency: Weekly - Direct Deposit

What We Offer You:
  • 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
  • Employee Perks & Rewards
Chef Manger 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.

Essential Functions and Key Tasks:

Culinary:
  • 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

About the Company

N

NEXDINE Hospitality

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