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Chef Manager
The Chef Manager is primarily responsible for culinary preparation, business development, and leadership within their assigned account. This includes ensuring all production and service is executed in accordance with company standards and that customer needs are met on a consistent basis. As a manager, this person will be responsible for the quality of the final product, as well as the people involved in production.
- Lead the successful execution of food preparation and client service for assigned locations.
- Responsible for execution of Breakfast, Lunch, and special events.
- Conduct daily line checks/check food items for quality before each meal service.
- Anticipate client needs, uphold quality expectations, and embrace service standards.
- Responsible for menu development. Conduct research and development of new culinary trends and ideas for menus.
- Complete weekly production sheets.
- Step in as a working manager, leading by example.
- Plan, organize, direct, coordinate, and delegate responsibility to ensure goals and objectives are met on a daily basis.
- Review team performance, identify opportunities, and implement change.
- Standardize operating procedures and maintain site-level accountability.
- Maintain culinary quality control at all times.
- Create and maintain Standard Operating Procedures (SOPs).
- Ensure food is properly prepared, packaged, and served in a way that is appealing while upholding the integrity of the recipes.
- Actively engage in the selection, training, development, and leadership of the team.
- Regularly coach, direct, and evaluate talent.
- Provide recognition to team members excelling in their work.
- Provide open, honest, and timely coaching as needed.
- Identify knowledge gaps and partner with appropriate parties to implement training and performance plans.
- Optimize the workforce.
- Ensure each shift is properly staffed and responsibilities are completed.
- Implement and maintain effective communication to ensure clear and timely flow of information to and from team members.
- Responsible for completion of necessary business operations such as inventory, ordering, cash deposits, and payroll.
- Inspire preferred status through exceptional client experiences.
- Earn respect and build rapport with clients. Identify and exploit opportunities within assigned accounts.
- Achieve financial objectives.
- Create, monitor, and review progress for each account.
- Design, develop, and execute changes that perpetuate the achievement of both short and long-term objectives.
- Monitor outgoing and incoming deliveries.
- Ensure quality and completeness of each shipment.
- Ensure quality standards are being met and timelines followed.
- Inventory: Monitor and maintain proper levels of inventory for all food and supplies.
- Ensure proper rotation and efficient stocking.
- Plan for proper breakdown and utilization of leftover items.
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Average number of reports: 3-10
Job titles of direct reports: Cook, Prep Cook, Utility Worker, Cashier
- Participates in the interview, selection, and assessment of talent.
- Sets performance expectations, work hours, and manages delegation of responsibility.
- Participates in making hiring, firing, and promotional decisions.
- Provides coaching, training, and development opportunities.
- Resolves employee concerns, escalated issues, and grievances.
Demonstrates attributes of
- Results oriented and flexible; takes action as soon as need arises and can demonstrate positive results; steadily follows through on tasks; able to find a balance between the business requirements and meeting client requests; absorbs new information quickly and translates key points into positive outcomes.
- Has a passion for food, flavoring, and presentation. Knowledge of food preparation, ingredients, and how foods pair together. Has experience creating new dishes as well as directing a team to recreate dishes based on directing procedures as well as using recipes.
- Is skilled at leading a team at events. Good at visualizing how to scale practices to achieve a remarkable client experience. Demonstrated ability to gain buy-in, respect, trust, and accountability to achieve goals.
- High energy level; has demonstrated resilience, endurance, and persistence throughout the career.
- Can-do attitude; stays positive, even in the face of adversity; sets the right tone for others. Collaborative in work style with others both inside and outside the organization; respectful of what others can contribute.
- Believes in and routinely practices direct and honest communication; actively shares information openly with those who need to know; seeks collaborative resolution of issues; seeks others’ points of view and encourages independent thought; listens well.
- Personal values align with the company’s values and culture; treats people with respect and consistency; trustworthy; highly ethical; appreciates and engages in creativity and forward thinking; takes a long-range view.
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Qualifications
- Bachelor's Degree in culinary or hospitality. Equivalent work experience in the industry acceptable.
- Five or more years culinary experience required, event management required.
- Prior management experience required.
- ServSafe Manager and Allergen certification preferred. If the individual does not hold these, they must be willing to obtain them through our ServSafe training program.
Benefits
- Full-time team members are eligible for medical, dental, and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program.
- Part-time Team Members are eligible for our 401(k) with company match, at-work dining perks, and team members can also use our inclusive employee assistance program.
- Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications, and team events.
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Skills
Culinary Preparation
Business Development
Menu Development
Team Leadership
Inventory Management
Event Management
Staff Training
Financial Budgeting
Quality Control
Standard Operating Procedures
Client Relationship Management
Payroll Management
Food Pairing
Scaling Operations
Performance Evaluation
Resource Optimization
Location