Chef Manager

Department: Cafe Administration • Full-time • Reports to: Lindsey Torres

About the role

The Chef Manager is primarily responsible for culinary preparation, business development, and leadership within their assigned account. This includes ensuring all production and service is executed in accordance with company standards and that customer needs are met on a consistent basis. As a manager, this person will be responsible for the quality of the final product, as well as the people involved in production.

Responsibilities

• Lead the successful execution of food preparation and client service for assigned locations, including Breakfast, Lunch, and special events.
• Conduct daily line checks and verify food quality before each meal service.
• Anticipate client needs, uphold quality expectations, and embrace service standards.
• Develop and update menus, incorporating new culinary trends and ideas.
• Complete weekly production sheets.
• Act as a working manager, leading by example.
• Plan, organize, direct, coordinate, and delegate responsibility to meet daily goals and objectives.
• Review team performance, identify opportunities, and implement change.
• Standardize operating procedures and maintain site-level accountability.
• Maintain culinary quality control at all times; create and uphold Standard Operating Procedures (SOPs).
• Ensure food is properly prepared, packaged, and served while upholding recipe integrity.
• Lead the selection, training, development, and leadership of the team.
• Regularly coach, direct, and evaluate talent; provide recognition and timely feedback.
• Identify knowledge gaps and implement training and performance plans.
• Optimize workforce staffing and ensure responsibilities are completed each shift.
• Maintain effective communication for clear and timely information flow.
• Complete business operations such as inventory, ordering, cash deposits, and payroll.
• Inspire preferred status through exceptional client experiences; build rapport and identify opportunities within accounts.
• Achieve financial objectives; create, monitor, and review progress for each account.
• Design and execute changes to meet short- and long-term objectives.
• Monitor incoming and outgoing deliveries for quality, completeness, and adherence to timelines.
• Manage inventory levels, proper rotation, and efficient stocking of food and supplies; plan for utilization of leftover items.
• Participate in the interview, selection, and assessment of talent.
• Set performance expectations, work hours, and manage delegation of responsibility.
• Participate in hiring, firing, and promotional decisions.
• Resolve employee concerns, escalated issues, and grievances.

Qualifications

• Bachelor’s Degree in culinary or hospitality, or equivalent work experience in the industry.
• Five or more years of culinary experience; event management experience required.
• Prior management experience required.
• ServSafe Manager and Allergen certification preferred; must be willing to obtain if not already held.

Skills & Attributes

• Passion for food, flavoring, and presentation.
• Knowledge of food preparation, ingredients, and pairing.
• Experience creating new dishes and directing teams to recreate dishes based on procedures and recipes.
• Skilled at leading teams during events and scaling practices for remarkable client experiences.
• Demonstrated ability to gain buy-in, respect, trust, and accountability to achieve goals.
• High energy, resilience, endurance, and persistence.
• Positive, can-do attitude; sets the right tone for others.
• Collaborative work style; respectful of others’ contributions.
• Believes in and practices direct, honest communication; actively shares information and seeks collaborative resolution.
• Aligns personal values with company values and culture; treats people with respect and consistency.
• Trustworthy, highly ethical, and appreciates creativity and forward thinking.

Pay

$60,000 - $65,000 / year

Benefits

• Medical, dental, and vision insurance.
• Life insurance and disability insurance.
• Parental leave.
• 401(k) with company match.
• At-work dining perks.
• Flexible schedules and generous PTO.
• Total rewards program.
• Inclusive employee assistance program.
• Location-specific perks, including wellness programming, on-the-job training, corporate-hosted courses, certifications, and team events.

Average number of direct reports: 3–10 (titles: Cook, Prep Cook, Utility Worker, Cashier).