Chef Director

Chef Director Job Summary

The Chef Director reports to the Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Director oversees and manages culinary and financial operations to meet service, production and presentation standards. The Chef Director applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Chef Director will be responsible for client relationship management and overseeing and developing an hourly staff.

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

• A high school diploma or equivalent
• 3 - 5 years' experience in food service management, specifically in corporate dining or education

Preferred Education and Experience

• N/A

Required Eligibility Qualifications

• N/A