Sr. Chef Manager

About This Role

Lead back and front-of-house operations for food service departments, ensuring a quality culinary program and managing financial reporting, menu development, inventory, and personnel.

Responsibilities

• Manage back and front of the house operations for food service departments
• Maintain a quality culinary program
• Process all financial reporting
• Develop menus
• Manage inventory and purchasing
• Control labor and food costs
• Maintain sanitation standards
• Manage personnel, including hiring, coaching, counseling, training, and developing staff
• Conduct safety, sanitation, and maintenance programs
• Maintain food cost while ensuring quality standards

Requirements

• Five years progressive culinary management experience
• Knowledgeable on HACCP controls along with proper storage and use of food
• Purchasing, food storage and sanitation experience
• P&L and financial reporting experience
• Knowledge of budgets, labor costs, inventory controls
• Strong leadership, coaching and training skills
• Excellent verbal and written communication skills
• Exceptional business etiquette and client relations
• Ability to lift, bend and carry up to 40 lbs
• Knowledge of safe and sanitary food handling principles

Qualifications

• Degree in Culinary Arts is preferred or equivalent professional experience
• Five years progressive culinary management experience

Nice to Have

• Degree in Culinary Arts
• Self-starter, innovative and ability to multitask
• Maintains a positive attitude under pressure and motivate team
• Possess a passion for excellence

Skills

* Required skills

Benefits

Certifications