Working in conjunction with the Chief Executive Officer and Chief Operating Officer- 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, elevating restaurant menu, & manages the final presentation/service of food. In addition, the Chef Manager will be responsible for employee relationship management and overseeing/developing staff. General Accountabilities Responsible for developing and executing culinary results to exceed guest expectations Oversees and manages culinary & financial operations to meet service, production, and presentation standards Applies culinary techniques for all aspects of food production, execution/presentation, and the quality of all food products to ensure that standards are met Responsible for inventory management 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 50 pounds Oversight of all aspects of catering operations Working with the COO- analyze recipes to assign prices to menu items, based on food, labor, and overhead costs Manage menu writing and cost control utilizing appropriate recipes and costing measures Responsible for maintaining guest & vendor relationships ensuring satisfaction and account retention Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing Responsible for people management to include, but not limited to hiring, termination, review process, and management of staff Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines Requirements Job Qualifications Education: bachelor’s or other higher ed degree (culinary preferred) 2 years' experience managing restaurant/kitchen operations, financials, and control systems 2 years' management or leadership experience coaching and mentoring team members Skills Extensive knowledge of culinary techniques, flavor profiles, and menu development Strong leadership skills with the ability to motivate and inspire a team Excellent communication and interpersonal skills to collaborate effectively with staff and interact with guests Ability to work in a fast-paced environment while maintaining composure and delivering high-quality results Creativity and passion for culinary arts, with a focus on continuously enhancing the dining experience working towards a guest forward focus Previous experience with Microsoft Office required
