Chef Manager

About the role

The Chef Manager at NEXDINE Hospitality's Tewksbury, MA location is responsible for developing and executing culinary results to exceed customer expectations. They oversee and manage culinary and financial operations to meet service, production, and presentation standards.

Responsibilities

• Develops and executes culinary results to exceed customer expectations.
• Oversees and manages culinary and financial operations to meet service, production, and presentation standards.
• Manages annual revenue up to $500k.
• Culinary Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures.
• Ensures the quality of all food products and ensures that standards are met.
• Manages all aspects of food production, execution, and presentation.
• Oversight of all aspects of catering operations.
• Maintains vendor relationships.
• Inspects supplies, equipment, or work areas to ensure conformance to established standards.
• Arranges for equipment purchases or repairs.
• Purchases all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
• Determines production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing.
• Compiles and records production or operational data on specified forms.
• Manages client relationships to maintain client satisfaction and account retention.
• Manages department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.
• Analyzes recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Submits financial reporting to the corporate office per NEXDINE guidelines.
• May assist operations in financial recordkeeping.
• People Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff.
• Instructs, trains, and supervises cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Provides excellent customer service to include being attentive, approachable, greeting and thanking customers.
• Performs other duties and responsibilities as assigned.

Qualifications

• High school diploma or equivalent.
• 1 - 3 years’ experience in food service management.
• Culinary school certificate or degree preferred.
• Microsoft Office Suite required.
• ServSafe Certification.
• Choke Safety Certification.
• Allergen Awareness Certification (MA).

Skills/Aptitude

• Customer/Client Focus.
• Communication Proficiency.
• Manage Change and Build Agility.
• Manage Conflict and Work Successfully Under Pressure.
• Performance Management: Coach and Develop Employees.
• Supervisory Responsibility.

Work Environment

This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.