Chef Manager

Position Overview:

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.

Essential Duties and Responsibilities:

Culinary and Service Excellence

• Lead the successful execution of food preparation and client service for assigned locations.
• Anticipate client needs, uphold quality expectations, and embrace service standards.
• 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.
• Be a catalyst for continuous improvement.
• 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.

 People Management

• 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.

 Shipping & Receiving

• 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 break down and utilization of leftover items.

 Business Development

• 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.
• Participate in new account openings.

Qualifications:

• Bachelors Degree in culinary or hospitality. Equivalent work experience in the industry acceptable.
• Five or more years Culinary experience required, large kitchen strongly required
• Prior management experience required
• Has a passion for food and is skilled in needed areas; good at visualizing how to develop new dishes, scale them appropriately to achieve a remarkable client experience.
• 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.
• High energy level; has demonstrated resilience, endurance and persistence throughout career.