The Chef Manager oversees daily food production, ensuring adherence to menus, recipes, portion sizes, and nutritional standards.
They coordinate menu planning, submit approvals, and supervise food preparation to maintain freshness and efficient patron flow.
The role includes ensuring compliance with sanitation and food safety regulations (CGTTP 4-11.12A, ServSafe), supervising kitchen staff, and providing training in food handling and safety.
The Chef Manager manages inventory, storage, and waste to support cost control and prevent shortages, while accommodating special dietary needs (vegetarian, halal, kosher, vegan).
They also support premium, ethnic, and event catering.
Qualifications include an associate's degree or three years management experience in food service; military experience may substitute for education if at paygrade E-5+ for two years; and current ServSafe Manager Certification is required.
Experience supervising kitchen operations and staff is essential.