Chef Manager

Do you enjoy your nights and weekends off? Our dining accounts generally operate between during regular corporate business days and our cafe locations run from approximately 7am - 3pm, Monday - Friday.

The Chef Manager of the cafe location with Corporate Dining Inc. is directly responsible for the hands-on management of all culinary services of the account, including daily breakfast and lunch service, catering (internal and external), café staff management and maintaining strong building relations.

Duties and Responsibilities:

• Create and serve daily features alongside the a la carte offerings, utilizing fresh (not value-added) proteins, fruits, vegetables, pastries, soups, and other items to apply a from scratch environment
• Design weekly menus that incorporate Rotisserie items, Action stations, Main Entrees, Soups, and unique sandwich features on a weekly basis
• Hands-on production of daily soups, features, catering, and other prepared items in the kitchen; all items tasted by the Chef and tweaked (if necessary) before creating presentation plates and serving to guests
• Follow company recipes as they are developed by the Corporate Chef and distributed when applicable
• Properly plan menus and order from all vendors routinely and in advance to ensure that all product is in-house for utilization
• Successfully integrate one company culinary promotion per month in the account
• Maintain daily production records, illustrating daily production plan, daily prep lists, made/sold feature counts, and other information based upon sales and other environmental factors that may affect business
• Execution of daily food service (quality, technique, portion, presentation, timeliness and food cost control) and completion of all administrative duties (daily sales cash sheets, flash reports, payroll, weekly or period-ending inventory, product ordering) while managing the account
• Effectively carry out and enforce all Standard Operating Procedures and other company-driven guidelines in reference to administrative duties and culinary programs; all paperwork to be completed at EOD
• Organize and inventory all coolers, freezers, storage areas (dry store, catering room, beverage room, FOH cabinets) on a weekly basis; clean as necessary
• Author and maintain employee schedules and break schedules to ensure all hands on deck for peak service hours (7a-9a, 11a-1p), enforcing appropriate clock-in/clock-out functions through the POS
• Properly label and date all food preparation for storage; abide by the local county sanitation and health code standards to confirm that we are serving food and beverages in a safe environment with consistency
• Work the necessary hours in the account to accomplish all of these goals and exceed the expectations of the account, with a general schedule for the manager revolving around Mon-Fri from 5:45a to 2:30p (special occasions, sparse weekend caterings, or other circumstances may dictate otherwise)

Job Requirements/ Qualifications:

• Current ServSafe certification
• Have reliable transportation to and from the work location
• Strong organizational skills, client relations, and hands-on leadership
• 8 years of previous foodservice or restaurant culinary experience
• 3 years of culinary management experience including food ordering, inventory, production records, employee hiring, employee coaching, and employee termination
• Possess EXCELLENT customer service skills and show willingness to always please our guests
• Culinary school education a bonus!
• Ability to multi-task in a fast-paced environment and work as part of a TEAM
• Professional communication skills – verbal and written
• Paying attention to details and operating with high efficiency
• Able to stand for the entire shift
• Able and willing to lift up to 50lbs (as needed)

Must be at least 18 years of age or older.

Separate Vacation and accrued Sick Leave policies.

Medical, Dental, Vision, Disability, and 401k Benefits available

Job Type: Full-time

Pay: From $52,000.00 per year

Shift:

• Day shift

Work Location: In person

Salary : $52,000