Chef Manager

NEXDINE Hospitality provides dining, hospitality, fitness center and facility management services to businesses, schools, higher education, senior living, and hospitals nationwide. The Chef Manager reports to the Regional Vice President and develops and executes culinary results to exceed customer expectations. This role oversees culinary and financial operations to meet service, production and presentation standards.

The Chef Manager applies culinary techniques to food preparation and manages final presentation and service of food. Responsibilities include managing menu writing and cycle of cost control using appropriate recipes and costing measures. Oversight extends to all aspects of catering operations and ensuring quality of all food products.

In operations, maintain vendor relationships, purchase food and supplies, and handle receiving while lifting items up to 40 pounds. Determine production schedules and staff requirements, including payroll processing. Ensure standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained.

Manage client relationships for satisfaction and account retention, plus department controllable expenses including food costs, labor and supplies per budgetary guidelines. Oversee people management like recruitment, hiring, training and supervising staff. Financial duties cover inventory management and submitting reports to the corporate office.