37-140 Food Truck Chef and Manager

The Food Truck Chef & Manager spearheads both the culinary direction and daily operations of the food truck, ensuring high-quality, innovative menu offerings while coordinating staff and maintaining cost-effective practices. Through menu development, inventory management, and strict adherence to food safety regulations, this position delivers an exceptional dining experience that aligns with organizational goals. By fostering a positive team culture, engaging directly with customers, and overseeing marketing and promotional activities, the Food Truck Chef & Manager drives repeat patronage, enhances brand visibility, and supports overall business success.

Menu Development & Culinary Excellence

• Create rotating menus: Alongside the Director, develop innovative, flavorful dishes that showcase fresh ingredients and match the food trucks concept.
• Maintain consistent quality: Oversee recipe execution, portion control, and plating/presentation standards.
• Stay current on trends: Monitor culinary developments and incorporate new ideas to keep offerings competitive and appealing.

Team Leadership & Staff Coordination

• Supervise and train team members: Instruct cooks and servers on prep techniques, safety, and customer service practices.
• Schedule and delegate tasks: Assign shifts, plan daily operations, and ensure adequate coverage during peak hours.
• Foster a positive work culture: Encourage collaboration, continuous learning, and mutual respect among staff.

Food Safety & Regulatory Compliance

• Enforce sanitation standards: Ensure proper food handling, storage, and temperature control in compliance with health regulations.
• Conduct routine inspections: Maintain a clean and organized truck, addressing any safety or equipment issues promptly.
• Monitor licensing requirements: Stay up-to-date on local, state, or tribal laws, including any special permitting or other regulations if applicable.

Inventory Management & Cost Control

• Track supplies and ingredients: Monitor stock levels, forecast needs, and minimize waste through efficient ordering.
• Negotiate vendor relationships: Source quality ingredients at competitive prices, building strong partnerships with suppliers.
• Manage budget and pricing: Set menu prices, control food and labor costs, and implement strategies to meet financial targets.

Truck Operations & Maintenance

• Coordinate truck logistics: Plan routes, align parking permits, and schedule stops to optimize customer traffic.
• Maintain functional equipment: Perform basic troubleshooting for grills, fryers, and refrigeration units; arrange professional repairs as necessary.
• Oversee daily setup and breakdown: Ensure the truck is well-organized, stocked, and ready for service each day.

Customer Service & Brand Representation

• Engage with customers: Greet guests warmly, answer questions about menu items, and address feedback promptly.
• Promote the brand: Uphold a friendly, approachable atmosphere that reflects positively on the business and drives repeat patronage.
• Leverage feedback: Gather and act on customer input to refine offerings, improve service, and enhance overall experience.

Marketing & Promotional Activities

• Develop social media presence: Collaborate with the Director and Marketing Department in some instances to inform campaigns to attract and inform customers.
• Plan and execute special events: Run themed menu weeks, loyalty programs, or community outreach to boost visibility and sales.
• Highlight local or seasonal offerings: Align promotions with local festivals, produce availability, or holidays.

Performance Tracking & Reporting

• Analyze sales and costs: Review daily/weekly revenue, food cost percentages, and staffing expenses to optimize profitability.
• Report key metrics to leadership: Communicate trends, issues, and opportunities for growth, recommending adjustments as needed.
• Set and review targets: Establish benchmarks (e.g., revenue, customer satisfaction) and monitor progress toward goals.

Note: The salary information provided is approximate and may be adjusted based on the candidates education, experience, and demonstrated ability to perform the job.

• Must be at least 21 years or older to obtain a UMUGC Key License (required). Must be able to pass the UMUGC and CG background investigations (no financial crimes or other felonies).

Education

• Associates degree (or higher) in management, business, or hospitality preferred but not required.

Certifications

• Example Serv-Safe Certification required. (A candidate without this certification must be willing and able to attain it within 30 days of hire.)
• Certifications related to hospitality and/or restaurant management are given preference.
• CDL Certification is preferred but not required.

Experience

• Example At least 5 years of experience in the restaurant industry in a supervisory or management role required.
• At least 5 years of customer-service experience

Knowledge, Skills, and Abilities (KSAs)

• Culinary Skills in High-Volume Production: Proven ability to prepare, plan, and execute menu items efficiently in a fast-paced environment while maintaining consistency and quality.
• Leadership and Supervisory Abilities: Skilled in guiding and motivating a team, delegating tasks, and ensuring smooth daily operations under pressure.
• Excellent Communication and Interpersonal Skills: Capable of working effectively with diverse staff and interacting with customers to provide a positive experience.
• Adaptability Under Pressure: Experienced in meeting tight deadlines, multitasking, and problem-solving during busy service periods or event schedules.
• Food Safety and Sanitation Knowledge: Familiar with proper handling, storage, and preparation methods to comply with health regulations.
• Basic Computer Proficiency: Comfortable using inventory management software and generating simple reports to track costs and supplies.
• Flexible Scheduling: Willingness to work varying shifts, including weekends and holidays, to accommodate event demands and ensure coverage.