Chef Director (Kosher)

Who We Are : NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.Job Details : Position : Full-Time Kosher Chef DirectorLocation : Riverdale, NYSalary : $85,000Job Summary : The Chef Director reports to Director of Operations 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 of $1M .Essential Functions : CulinaryMust have Kosher Dining experience. Have a full understanding of Kosher cooking laws, methods, and best practices.Must operate and show proper leadership for your team while honoring all Kosher requirements. 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.OperationsResponsible 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.FinancialManage 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.PeopleResponsible 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 / AptitudeCustomer / Client FocusCommunication ProficiencyManage Change and Build AgilityManage Conflict and Work Successfully Under PressurePerformance Management; Coach and Develop EmployeesSupervisory ResponsibilityThis 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 EnvironmentThis 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 DemandsThe 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 ExperienceHigh school diploma or equivalent3 - 5 years’ experience in food service managementPreferred Education and ExperienceCulinary school certificate or degreeMicrosoft Office SuiteBenefits : YES! Eligibility Begins on First Day Details belowWe provide our full-time team members a generous compensation and benefits package, training, opportunity and support. We provide resources, rewards, and incentives to our valued employees.Health, dental and vision insuranceCompany-paid life insuranceMany supplemental insurances401(k) savings planPaid vacation, holiday and sick timeEmployee Assistance Program (EAP)Weekly Paycheck via Direct Deposit!Plus various perks!Pay Frequency : Paid Weekly - Direct Deposit#J-18808-Ljbffr

Salary : $85,000