**Job Summary:**
The Chef Manager reports to the Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Manager oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Chef Manager applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Chef Manager will be responsible for client relationship management and overseeing and developing an hourly staff.

**Essential Functions and Key Tasks:**

**Culinary:**
- Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures
- Responsible for the quality of all food products and ensure that standards are met
- Responsible for all aspects of food production, execution, and presentation
- Oversight of all aspects of catering operations

**Operations:**
- Responsible for maintaining vendor relationships
- Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products
- Receiving food and supplies - must be able to lift items up to 40 pounds
- Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing
- Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained
- Manage client relationships to maintain client satisfaction and account retention

**Financial:**
- Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms, and equipment, specific to budgetary guidelines
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
- Responsible for inventory management
- Submit financial reporting to the corporate office

**People:**
- Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff
- Instruct, train, and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food
- Provide excellent customer service to include being attentive, approachable, greeting, and thanking customers

**Required Education and Experience:**
- High School diploma or equivalent
- 3 - 5 years' experience in food service management specifically corporate dining

**Preferred Education and Experience:**
- Culinary School certificate or degree
- Microsoft Office Suite

**Required Eligibility Qualifications:**
- ServSafe Certification
- Allergen Awareness Certification

NEXDINE is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other classification protected by law. NEXDINE participates in E-Verify.