Floating Chef Manager

Job Summary

The Chef Manager reports to the General Manager or Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. Oversees and manages culinary and financial operations to meet service, production, and presentation standards. Client relationship management. Applies culinary techniques to food preparation and manages the final presentation and service of food. Manages annual revenue up to $500k.

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

Physical Demands

• Sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less
• Stand for long periods of time
• Manual dexterity
• Auditory and visual skills
• The ability to follow written and oral instructions and procedures

Required Education And Experience

• High school diploma or equivalent
• 1 - 3 years’ experience in food service management
• ServSafe Certification
• Choke Safety Certification
• Allergen Awareness Certification (MA)