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 regulatory 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 customer preferences and business goals while adhering to budgetary constraints. Additionally, this role involves implementing and enforcing food safety and sanitation protocols to guarantee a safe dining experience. Ultimately, the Chef Manager drives the culinary vision and operational excellence that contribute to the overall success and reputation 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 regulations and sanitation standards.
• Ability to manage and lead a diverse team effectively.
• Excellent organizational and time management skills.
• Basic financial acumen related to budgeting and cost control.

Preferred Qualifications:

• Culinary degree or certification from an accredited institution.
• Experience with menu development and nutritional planning.
• Familiarity with inventory management software and point-of-sale systems.
• Certification in ServSafe or equivalent food safety training.
• Previous experience working in a retail trade setting.

Responsibilities:

• Lead and supervise kitchen staff, including hiring, training, scheduling, and performance management.
• Plan, develop, and update menus based on seasonal availability, customer preferences, and cost considerations.
• Oversee daily food preparation and presentation to ensure consistency, quality, and compliance with health regulations.
• Manage inventory levels, order supplies, and control food costs to maximize profitability.
• Implement and monitor food safety and sanitation standards in accordance with local and federal regulations.
• Collaborate with retail management to align culinary offerings with marketing strategies and customer service goals.
• Analyze sales data and customer feedback to continuously improve menu items and operational processes.
• Maintain a clean, organized, and safe kitchen environment at all times.

Skills:

The Chef Manager utilizes leadership and communication skills daily to motivate and coordinate kitchen staff, ensuring smooth operations and high morale. Culinary expertise and creativity are applied in menu planning and food preparation to deliver appealing and diverse offerings that satisfy customers. Strong organizational skills are essential for managing inventory, scheduling, and maintaining compliance with safety standards. Financial skills are used to monitor food costs and optimize resource allocation, contributing to the profitability of the retail operation. Additionally, problem-solving abilities help address operational challenges promptly, maintaining quality and efficiency in a fast-paced environment.