CHEF MANAGER

Job Summary

This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation in a Skilled Nursing Facility.

Key Responsibilities

• Full culinary management of food service operation to include inventory, ordering and receiving
• Knowledge of P&L accountability and contract-managed service experience is desirable
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products
• Possesses a passion for sustainability

Preferred Qualifications

• Must have a working knowledge of HACCP
• Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control
• Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Experience with exposition cooking needed
• Knowledge of P&L accountability and contract-managed service experience is desirable
• ServSafe certified is a plus

Benefits

• Medical
• Dental
• Vision
• Life Insurance/AD&D
• Retirement Plan
• Flexible Time Off
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

About the Role

Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals.

Qualifications

Must have a working knowledge of HACCP

Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control

Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

Experience with exposition cooking needed

ServSafe certified is a plus