Chef Manager

About Company:

For over 40 years, Quest Food Management Services has been a leading food service provider serving K-12 schools, higher education institutions, corporate dining programs, and event venues. Quest is consistently ranked among the top food service management companies in the United States for its commitment to fresh, scratch made menus, local sourcing, and intensely personal service. At the heart of our success is our "Quest Ready" culture, built on integrity, responsiveness, accountability, respect, and excellence.

Being Quest Ready means serving with purpose and care, creating experiences that are nourishing, welcoming, and reliable. This mindset empowers our teams to build lasting relationships and continually raise the standard for great hospitality in every community we serve.

About the Role:

The Chef Manager plays a pivotal role in overseeing the culinary operations within a retail trade environment, ensuring the delivery of high-quality food products that meet customer expectations and safety standards. This position requires managing kitchen staff, coordinating food preparation, and maintaining inventory to optimize efficiency and minimize waste. The Chef Manager is responsible for developing menus that align with market trends and customer preferences while adhering to budgetary constraints. Additionally, this role involves enforcing strict hygiene and safety protocols to comply with health regulations and promote a safe working environment. Ultimately, the Chef Manager drives the culinary team's performance to enhance customer satisfaction and contribute to the overall success of the retail establishment.

Minimum Qualifications:

• Proven experience as a Chef or Kitchen Manager in a retail or food service environment.
• Strong knowledge of food safety standards and sanitation regulations.
• Ability to manage and lead a diverse team effectively.
• Excellent organizational and multitasking skills.
• High school diploma or equivalent; culinary degree or certification preferred.

Preferred Qualifications:

• Formal culinary education or certification from an accredited institution.
• Experience with inventory management and cost control software.
• Familiarity with menu development and nutritional guidelines.
• Previous experience working in a retail trade setting.
• Strong communication skills and customer service orientation.

Responsibilities:

• Supervise and coordinate daily kitchen activities, including food preparation, cooking, and presentation to ensure consistent quality.
• Manage, train, and mentor kitchen staff to maintain high performance and adherence to company standards.
• Develop and update menus based on seasonal availability, customer preferences, and cost considerations.
• Monitor inventory levels, order supplies, and control food costs to maximize profitability.
• Ensure compliance with all health, safety, and sanitation regulations within the kitchen and food service areas.
• Collaborate with retail management to align culinary offerings with overall business goals and customer expectations.
• Implement and maintain standard operating procedures to optimize kitchen workflow and efficiency.
• Address customer feedback and resolve any food-related issues promptly and professionally.

Skills:

The Chef Manager utilizes leadership and team management skills daily to motivate and guide kitchen staff toward achieving operational excellence. Culinary expertise is applied in menu planning, food preparation, and quality control to ensure offerings meet both company standards and customer expectations. Organizational skills are essential for managing inventory, scheduling, and maintaining compliance with health and safety regulations. Communication skills facilitate effective collaboration with retail management and provide clear guidance to the kitchen team. Additionally, problem-solving abilities are critical for addressing operational challenges and customer concerns promptly and efficiently.