Chef Manager

Chef Manager

Department: GM Lansing Delta Township 700133

Employment Type: Full Time

Location: GM Lansing Delta

Reporting To:>
Jaclyn Flegm

Compensation: $65,000 - $68,000 / year

The Chef Manager is primarily responsible for culinary preparation, business development, and leadership within their assigned account. This includes ensuring all production and service is executed in accordance with company standards and that customer needs are met on a consistent basis. As a manager, this person will be responsible for the quality of the final product, as well as the people involved in production.

• Lead the successful execution of food preparation and client service for assigned locations. Responsible for execution of Breakfast, Lunch, and special events.
• Conduct daily line checks/check food items for quality before each meal service.
• Anticipate client needs, uphold quality expectations, and embrace service standards.
• Responsible for menu development. Conduct research and development of new culinary trends and ideas for menus.
• Complete weekly production sheets.
• Step in as a working manager, leading by example.
• Plan, organize, direct, coordinate, and delegate responsibility to ensure goals and objectives are met on a daily basis.
• Review team performance, identify opportunities and implement change.
• Standardize operating procedures and maintain site-level accountability.
• Maintain culinary quality control at all times.
• Create and maintain Standard Operating Procedures (SOPs).
• Ensure food is properly prepared, packaged and served in a way that is appealing while upholding the integrity of the recipes.
• Actively engage in the selection, training, development, and leadership of the team.
• Regularly coach, direct and evaluate talent.
• Provide recognition to team members excelling in their work.
• Provide open, honest and timely coaching as needed.
• Identify knowledge gaps and partner with appropriate parties to implement training and performance plans.
• Optimize the workforce.
• Ensure each shift is properly staffed and responsibilities are completed.
• Implement and maintain effective communication to ensure clear and timely flow of information to and from team members.
• Responsible for completion of necessary business operations such as inventory, ordering, cash deposits, and payroll.
• Inspire preferred status through exceptional client experiences.
• Earn respect and build rapport with clients. Identify and exploit opportunities within assigned accounts.
• Achieve financial objectives.
• Create, monitor and review progress for each account.
• Design, develop and execute changes that perpetuate the achievement of both short and long term objectives.
• Monitor outgoing and incoming deliveries.
• Ensure quality and completeness of each shipment.
• Ensure quality standards are being met and timelines followed.
• Inventory:
  Monitor and maintain proper levels of inventory for all food and supplies.
• Ensure proper rotation and efficient stocking.
• Plan for proper break down and utilization of leftover items.
• Average number of reports: 3-10
• Job titles of direct reports:
  Cook, Prep Cook, Utility Worker, Cashier
• Participates in the interview, selection and assessment of talent
• Sets performance expectations, work hours and manages delegation of responsibility.
• Participates in making hiring, firing, and promotional decisions.
• Provides coaching, training, and development opportunities.
• Resolves employee concerns, escalated issues, and grievances.