Chef Manager
Quick Apply Full-time 1 hour ago Full Job Description The Chef Manager oversees the dining services operation as a whole, steadfastly working to ensure that the client's expectations are met and/or exceeded, while responding to market trends and customer demands.
As the departmental leader, ensures that the Dining Services team works professionally together, while producing desired outcomes in a fiscally responsible manner.
Responsibilities Effective planning and organization ensures high levels of customer satisfaction consistently; positive public relations are attained, account retention is assured.
Attains unit operating budgets through planning and control procedures; participates in budget and forecast process with the Creative Dining Services Operations Director, providing accurate data by which effective budgets can be prepared; responsible for accurate and timely completion of all recording and reporting activities.
Implements and maintains quality standards in all areas of the food service operation.
Assists the Creative Dining Services Operations Director in planning and analyzing all merchandising and marketing programs and ensures compliance with such programs is attained.
Trains and develops employees to ensure maximum productivity is attained and morale is at a high level.
Develops and maintains systems to measure and evaluate personnel which comply with company policies and procedures and the law.
Monitors all phases of the employment process, scheduling, time keeping, wage structure, and benefit program.
Responsible for compliance with all company policies, procedures, standards and programs.
Conducts an on-going analysis of the account operations, recommending operational changes to the Operations Director as required.
Ensures that all areas of the food service operation comply with the C.
L.
E.
A.
N.
Works! Program, Federal, State and Local health codes, and quality assurance.
Ensures that all company and account purchasing policies and procedures are followed, that company resources are maximized through correct menu planning, receiving and storage.
That quality specifications and sustainability efforts are adhered to.
Directs all aspects of food production, including menu development, purchasing, storage, preparation, portion control, inventory and record keeping; ensures culinary excellence at all times.
Standardizes the production of menus and recipes to ensure that quality is always offered; communicates with the CDS Home Office regarding changes to the CDS production recipes and menus as necessary.
Directs all aspects of catering program; develops catering guide with competitive price structure; ensures customer and client satisfaction from scheduling through delivery of catered events.
Maintains a neat, organized, and efficiently operated Food Service Management Office.
Maintains good public relations with customer, all staff, purveyors, and the community; forms and attends all Food Service Committee meetings.
Ensures safety program is followed, reports are kept, and staff employees are informed.
About us:
The Vistex platform helps businesses finally get control of all their different promotions, rebates, SPAs, discounts, and other incentives.
With so many programs across so many partner relationships, it can be impossible to see where all the money is going, let alone how much difference it's actually making to revenue.
With Vistex, business leaders can see the numbers, see what really works, and see what to do next - so they can make sure every dollar they spend really is driving more growth, not just more costs.
It's why global enterprises ranging from Coca-Cola to Sony to Grainger rely on Vistex every day.
Vistex Now it all adds up.
(TM) Experience Required 2 year(s):
Experience as a Chef.
2 year(s):
Supervisory experience.
Proficient in basic math (multiplication, computing yields/conversions/etc.
) Microsoft Office proficiency The Chef Manager is a working chef position that involves the physical work of running a kitchen based on the staffing, budget, and customer service requirements at each account.
These responsibilities include moving inventory, product, carts, tables, etc.
, as well as food preparation and production using kitchen utensils and commercial kitchen equipment.
Must be able to lift 25 lbs.
Environment may include hot, humid, or cold temperatures.
It may require extended working hours at times.
Quick Apply.
Estimated Salary: $20 to $28 per hour based on qualifications.
As the departmental leader, ensures that the Dining Services team works professionally together, while producing desired outcomes in a fiscally responsible manner.
Responsibilities Effective planning and organization ensures high levels of customer satisfaction consistently; positive public relations are attained, account retention is assured.
Attains unit operating budgets through planning and control procedures; participates in budget and forecast process with the Creative Dining Services Operations Director, providing accurate data by which effective budgets can be prepared; responsible for accurate and timely completion of all recording and reporting activities.
Implements and maintains quality standards in all areas of the food service operation.
Assists the Creative Dining Services Operations Director in planning and analyzing all merchandising and marketing programs and ensures compliance with such programs is attained.
Trains and develops employees to ensure maximum productivity is attained and morale is at a high level.
Develops and maintains systems to measure and evaluate personnel which comply with company policies and procedures and the law.
Monitors all phases of the employment process, scheduling, time keeping, wage structure, and benefit program.
Responsible for compliance with all company policies, procedures, standards and programs.
Conducts an on-going analysis of the account operations, recommending operational changes to the Operations Director as required.
Ensures that all areas of the food service operation comply with the C.
L.
E.
A.
N.
Works! Program, Federal, State and Local health codes, and quality assurance.
Ensures that all company and account purchasing policies and procedures are followed, that company resources are maximized through correct menu planning, receiving and storage.
That quality specifications and sustainability efforts are adhered to.
Directs all aspects of food production, including menu development, purchasing, storage, preparation, portion control, inventory and record keeping; ensures culinary excellence at all times.
Standardizes the production of menus and recipes to ensure that quality is always offered; communicates with the CDS Home Office regarding changes to the CDS production recipes and menus as necessary.
Directs all aspects of catering program; develops catering guide with competitive price structure; ensures customer and client satisfaction from scheduling through delivery of catered events.
Maintains a neat, organized, and efficiently operated Food Service Management Office.
Maintains good public relations with customer, all staff, purveyors, and the community; forms and attends all Food Service Committee meetings.
Ensures safety program is followed, reports are kept, and staff employees are informed.
About us:
The Vistex platform helps businesses finally get control of all their different promotions, rebates, SPAs, discounts, and other incentives.
With so many programs across so many partner relationships, it can be impossible to see where all the money is going, let alone how much difference it's actually making to revenue.
With Vistex, business leaders can see the numbers, see what really works, and see what to do next - so they can make sure every dollar they spend really is driving more growth, not just more costs.
It's why global enterprises ranging from Coca-Cola to Sony to Grainger rely on Vistex every day.
Vistex Now it all adds up.
(TM) Experience Required 2 year(s):
Experience as a Chef.
2 year(s):
Supervisory experience.
Proficient in basic math (multiplication, computing yields/conversions/etc.
) Microsoft Office proficiency The Chef Manager is a working chef position that involves the physical work of running a kitchen based on the staffing, budget, and customer service requirements at each account.
These responsibilities include moving inventory, product, carts, tables, etc.
, as well as food preparation and production using kitchen utensils and commercial kitchen equipment.
Must be able to lift 25 lbs.
Environment may include hot, humid, or cold temperatures.
It may require extended working hours at times.
Quick Apply.
Estimated Salary: $20 to $28 per hour based on qualifications.
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