Chef Manager

3d3 days ago

Continental

US · Full-time · $68,000 – $74,000

About this role

The Chef Manager is primarily responsible for culinary preparation, business development, and leadership within their assigned account. This role ensures all production and service is executed in accordance with company standards while consistently meeting customer needs.

Day-to-day responsibilities include leading the successful execution of food preparation and client service for breakfast, lunch, and special events. The Chef Manager conducts daily line checks, oversees menu development, and steps in as a working manager to lead by example.

This position oversees a team of 3-10 direct reports including cooks, prep cooks, utility workers, and cashiers. The Chef Manager actively engages in selecting, training, developing, and leading the team while providing recognition and timely coaching.

Growth opportunities include achieving financial objectives and designing changes that perpetuate both short and long term goals. The Chef Manager earns respect and builds rapport with clients, identifying and exploiting opportunities within assigned accounts.

Requirements

Proven ability to lead culinary preparation and client service in a high-volume kitchen environment
Experience in menu development and research of new culinary trends
Strong leadership skills with experience coaching, directing, and evaluating team performance
Ability to standardize operating procedures and maintain site-level accountability
Experience with inventory management, ordering, and financial oversight
Capability to anticipate client needs and uphold quality expectations
Willingness to work Monday through Friday, 6am to 4pm

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 inspect food items for quality before each meal service
Develop menus by researching new culinary trends and ideas
Step in as a working manager, leading by example and delegating responsibility to meet daily goals
Actively engage in the selection, training, development, and leadership of the team
Complete necessary business operations such as inventory, ordering, cash deposits, and payroll
Monitor and maintain proper levels of inventory for all food and supplies, ensuring proper rotation and efficient stocking
Create and maintain Standard Operating Procedures (SOPs) and ensure culinary quality control at all times