Floating Chef Manager

Job Summary:

The Floating Chef Manager reports to the General Manager or Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. Oversees and manages culinary and financial operations to meet service, production, and presentation standards. Client relationship management. Applies culinary techniques to food preparation and manages the final presentation and service of food. Manages annual revenue up to $500k.

Culinary:

• Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures.

• Responsible for the quality of all food products and ensure that standards are met.

• Responsible for all aspects of food production, execution and presentation.

• Oversight of all aspects of catering operations.

Operations:

• Responsible for maintaining vendor relationships.

• Inspect supplies, equipment, or work areas to ensure conformance to established standards.

• Arrange for equipment purchases or repairs.

• Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.

• May determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing.

• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.

• Compile and record production or operational data on specified forms.

• Manage client relationships to maintain client satisfaction and account retention.

• Financial

• Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.

• Assist in budgetary process.

• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

• Responsible for inventory management.

• Submit financial reporting to the corporate office per NEXDINE guidelines.

• May assist operations in financial recordkeeping.

• People

• Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff.

• Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

• Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.

• May perform other duties and responsibilities as assigned.

Skills/Aptitude:

• Customer/Client Focus

• Communication Proficiency

• Manage Change and Build Agility

• Manage Conflict and Work Successfully Under Pressure

• Performance Management: Coach and Develop Employees

Supervisory Responsibility:

• This position manages, in conjunction with his/her direct supervisor, all employees of the unit and is responsible for the performance management and hiring of the employees within the unit.

Work Environment:
This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines.

Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Required Education and Experience:

• High school diploma or equivalent

• 1 - 3 years’ experience in food service management

• Preferred Education and Experience

• Culinary school certificate or degree

• Microsoft Office Suite

Required Eligibility Qualifications:

• ServSafe Certification

• Choke Safety Certification

• Allergen Awareness Certification (MA)

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.