Chef Manager (4PM-12:30AM)

About the Role

The Chef Manager leads a team and oversees culinary and operational functions within the guidelines of the client organization, health department, state regulations, and Guckenheimer’s standards. As the brand representative, you will build an effective team, resolve customer complaints, ensure food safety, and manage staff scheduling, hiring, and training.

Responsibilities

• Oversee purchasing, preparation, and execution of high-quality, cost-effective food service.
• Hire, train, and schedule staff; participate in corporate training and staff development programs.
• Prepare and maintain accurate and timely accounting and financial records within the operating budget.
• Maintain sanitary and safe operations in compliance with federal, state, and local health regulations, including HACCP guidelines.
• Represent the company courteously, engage with customers, and adapt based on feedback to meet client and customer needs.
• Adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures; report hazards or compliance concerns.

Requirements

• Culinary Arts degree preferred.
• Culinary experience in a similar volume food service establishment.
• Food service training with experience in food preparation techniques according to HACCP processes.
• Understanding of restaurant merchandising and marketing for service preparation and presentation.
• Strong communication skills for presenting information to customers, clients, and employees.

Physical Demands & Work Environment

• Work up to 8 hours a day on your feet, excluding breaks.
• Must be able to lift a minimum of 25 lbs.
• Adhere to the dress code.
• Able to work under pressure and meet deadlines during peak periods.

Benefits

• Medical, dental, life, and disability insurance.
• Comprehensive leave program based on employment status.

Pay

The annual salary range for this position is $65,000 – $75,000 per year. Final compensation will be determined based on experience and skills.