Chef Manager - Saint Elizabeth University

About the role

We’re looking for a Chef Manager who can help us deliver exceptional customer service and food experiences. Reporting to the General Manager, you’ll take a hands-on approach focusing on team development, culinary expertise, safety protocols, and client relations. You’ll also play a key role in meeting budget requirements and executing company programs while growing your career with development opportunities.

Responsibilities

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities
• Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure proper equipment operation/maintenance and proper safety and sanitation in the kitchen
• Oversee special catering events and may offer culinary instruction or demonstrate culinary techniques

Job duties may change or new ones may be assigned without formal notice to meet business commitments.

Requirements

• 2-3 years of experience in a related position
• 2-3 years of post-high school education or equivalent experience
• Culinary degree preferred
• Advanced knowledge of the principles and practices within the food profession
• Experiential knowledge of managing people and/or problems
• Strong oral, reading, and written communication skills

Pay

The salaried rate for this position is $55,000.00 to $80,000.00.

Benefits

• Comprehensive medical, dental, and vision coverage
• Work/life resources
• Retirement savings plans (e.g., 401(k))
• Paid days off, including parental leave and disability coverage

Benefits vary by location, legal requirements, employee eligibility, and where the employee lives and/or works.