As Chef Manager you will have full responsibility for ensuring the efficient management of the kitchen operations. This position plays a leading role in managing the entire food service operation, while ensuring client and customer satisfaction and meeting company and agency regulations. The Chef Manager has the ability to manage in a diverse work environment while remaining focused on fresh food and client and customer service satisfaction.

Essential functions and key tasks:

• Provide leadership in culinary production, operations and procurement.
• Plans menus for daily food service operations.
• Develops culinary team members through appropriate coaching, training and mentoring.
• Provides leadership and guidance to team members in the preparation and serving of high quality and great tasting meals.
• Implements and monitors compliance to standards and policies through understanding of regulated agency standards.

• Identifies and implements continuous quality improvement procedures and maintains appropriate sanitation and safety levels in all department areas. 

Utilizes culinary background to create and maintain an appealing and customer satisfying experience.

Qualifications

Education and Experience: Minimum 2-5 years related experience as an Executive Chef or Chef Supervisor or equivalent level. An undergraduate degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed the Certified Dietary Management program preferred. The successful candidate will thrive in a fast-paced environment that offers unlimited growth opportunities and rewards achievements.