Chef Manager II – Corporate Dining

Description: Chef Manager II – Corporate Dining Full-Time Benefits Eligible Salary: 75K – 79KWe are seeking a strategic and hands-on Chef Manager to lead culinary operations across two corporate dining locations that will also include a third shift. This role is ideal for a seasoned professional who thrives in a structured, service-driven environment and is passionate about delivering exceptional food experiences to business clients and third shift clientele.

The Chef Manager will be the lead culinary person who is responsible for overseeing operations at this site. As such, the following represents the qualities and expectations necessary for success as a qualified Chef Manager. This position is accountable for menu development, purchasing, receiving, food production, customer service, catering planning and execution, marketing and administrative duties.
Responsibilities

• Directly prepare food and supervise employees at both locations in the preparation and service of food.
• Provide leadership, training and oversite for all unit activities to meet organizational and client objectives.
• Train and manage kitchen personnel and supervise/coordinate all related culinary activities to include food safety standards and allergen training.
• Weekly purchasing, monthly inventory management and accurate cash handling.
• Establish presentation techniques and quality standards, plan and price menus
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
• Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
• Administrative duties to include maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting.

• Ideal candidates will possess a culinary degree or certification, and/or seven to nine years in a related position with comparable experience.
• Possess required culinary expertise to execute the forecasting, preparation and safe storage of all regular and catering menu items.
• Requires knowledge of the principles and practices within the food profession to include food safety, budget management and employee training and development.
• Ability to supervise and mentor third-shift kitchen teams, fostering a culture of accountability and excellence.
• Requires time management, ability to multi-task and problem solve, strong oral, reading and written communication skills.
• Must be able to stand for extended periods of time.
• Adhere to client and company protocols related to workplace safety and sanitation standards.
• Lifting and moving of food, food containers and other non-food items from floor position to no higher than one’s own height.
• Must have valid driver’s license as position will routinely drive company vehicle.
• Serv Safe and Allergen Awareness Certifications required

• Medical, Dental & Vision
• Paid Time Off
• 401K Plan with Company Match
• Life & AD & D Insurance
• Short & Long-Term Disability

Equal Opportunity Employer — M/F/D/V Uniforms and Meals Provided

Brock & Company