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Chef Manager

NexDine

Sarasota, FL

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JOB DETAILS
SALARY
SKILLS
Analysis Skills, Background Investigation, Budgeting, Catering Services, Compensation and Benefits, Cook Dishes, Cost Control, Customer Relationship Management (CRM), Customer Satisfaction, Customer Support/Service, Expense Management, Facilities Management, Fitness, Food Handling Practices, Food Preparation, Food Presentation, Food Production, Food Purchasing, Food Quality, Food Services, Healthcare Administration, High School Diploma, Higher Education, Hospital, Insurance, Inventory Management, Lift/Move 40 Pounds, Menu Development, Menu Management, Microsoft Office, Operations Management, Payroll Administration, People Management, Process Management, Production Schedule, Profit & Loss, Project/Program Management, Quality Control, Safety Standards, Safety/Work Safety, Sanitation, ServSafe Certification, Service Delivery, Staff Requirements, Time Management, Vendor/Supplier Relations
LOCATION
Sarasota, FL
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, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.Job DetailsPosition: Chef ManagerLocation: Sarasota, FLSalary: $80,000/yrPay Frequency: Weekly - Direct DepositWhat 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 & RewardsChef Manger Job Summary:The Chef Manager reports to the Campus 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 operationsOperations:* 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 retentionFinancial:* 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 officePeople:* 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 customersRequired Education and Experience:* High School diploma or equivalent* 3 - 5 years' experience in food service management specifically corporate diningPreferred Education and Experience:* Culinary School certificate or degree* Microsoft Office SuiteRequired Eligibility Qualifications:* ServSafe Certification* Allergen Awareness CertificationAll selected candidates must undergo a Level 2 background check: HB531 | Florida Agency for Health Care Administration

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NexDine

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