Chef Manager

Job Summary:

The Chef Manager is a highly motived individual who plans, organizes, and directs departmental activities to provide all food services in accordance with contract in place. Highly involved with the culinary production of menu items, and catering events. The Chef Manager should be energetic, strong leadership skills, customer service oriented, and have excellent communication skills.

Responsibilities:

• Provides guidance to kitchen staff members regarding food preparation, cooking, and presentation
• Oversee and organize kitchen ordering, storage, and issuance
• Budget and menu development
• Direct all departmental administrative activities
• Follow all company policies and procedures
• Complete administrative tasks correctly and on time
• Develop staff’s skills and encourage growth
• Responsible for recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees
• Communicate job expectations to direct reports; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures
• Research, prepare, present Client proposals and projects as needed/required
• Demonstrate accuracy and thoroughness and monitor own work to ensure quality
• Must meet productivity standards and complete work in timely manner
• Personnel development of staff; both salary and hourly employees
• Maintain safety and sanitation standards
• Point of Contact for onsite day to day client interaction
• Consult with clients regarding catering events and menus
• Resolve employee relation issues and personnel follow-through
• Conduct personnel interviews
• Conduct random facility inspections to ensure compliance

Responsibilities Continued:

• Conduct weekly staff meetings
• Responsible for management training and testing
• Control costs in labor, production of food, and for fixed and non-fixed price expenses
• Comply with the company’s dress code policy
• Perform other duties as assigned or directed

Qualifications and Skills:

• Five years experiences in restaurant and/or another food service industry
• Must have prior experience in directing and managing multiple employees
• Within the last three (3) years have successfully managed a restaurant, kitchen and/or catering
• Prior food service management or culinary background in an institutional setting. Such as: Corporate Services, University, Healthcare, or government installation, preferred
• Computer skills and working knowledge of Word, Excel and PowerPoint
• Serv-Safe certified
• Ability to multi-task
• Excellent management and communication skills, as well as a high focus on customer service
• Expert knowledge of food production and menu development
• Knowledge of the HACCP, FDA Food Code, sanitation and safety procedures
• Previous budget development experience required
• Must have a strong knowledge of accounting principles and the ability to analyze financial statements
• Proficiency in cost analysis including food, labor, and controllable expenditures
• Excellent critical thinking and time management skills
• Positive, helpful attitude toward customers and peers, including the ability to speak clearly and convey information accurately
• Ability to work well under intense time pressure
• Excellent emotional control in fast-paced environments
• Flexible schedule required
• Must be able to prioritize responsibilities
• Ability to work long hours in a fast paced and high-pressure environment.
• Must possess a high level of the following:
• Problem solving and active listening skills
• Customer service orientated
• Oral communication
• Written communication
• Quality management
• Delegation
• Judgment
• Professionalism
• Dependability

Southern Foodservice Management’s Culture:

• We have a philosophy for each and every one on our service team to give something extra.
• A Southern Foodservice Management employee: Exhibits a positive, friendly and respectful attitude towards guests and other team members
• Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills
• Promotes a fun and efficient work environment, focusing on guest satisfaction

• Strength: Lift up to 20lbs
• Posture: Standing 80%, walking 20%
• Movement of objects: Frequent
• Heavy lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasional
• Stooping: Occasional
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent