NEXDINE Hospitality

Runs dining programs and manages client facilities

Chef Manager Healthcare

Food & Beverage Operations ManagementConfirmed live in the last 24 hours

Full-timeOkemos, MI, USA$60k - $65k /yrIn-person

About the Job

Requirements

A high school diploma or equivalent is required.
Three to five years of food service management experience, specifically in corporate dining, is required.
ServSafe certification is required.
Allergen Awareness certification is required.
A culinary school certificate or degree is preferred.
Microsoft Office Suite proficiency is preferred.

Responsibilities

Develop and execute culinary results to exceed customer expectations.
Oversee and manage culinary and financial operations to meet service, production, and presentation standards.
Apply culinary techniques to food preparation and manage the final presentation and service of food.
Manage menu writing and the cycle of cost control using appropriate recipes and costing measures.
Ensure the quality of all food products and that standards are met.
Manage food production, execution, and presentation.
Oversee all aspects of catering operations.
Maintain vendor relationships.
Purchase food and other supplies to ensure efficient operations and quality control during product receiving.
Receive food and supplies and lift items up to 40 pounds.
Determine production schedules and staffing requirements to ensure timely service delivery, including payroll processing.
Maintain company standards for safety, food handling, sanitation, uniforms, and productivity.
Manage client relationships to maintain client satisfaction and account retention.
Manage controllable department expenses, including food costs, labor, supplies, uniforms, and equipment, in accordance with budget guidelines.
Analyze recipes and price menu items based on food, labor, and overhead costs.
Manage inventory.
Submit financial reports to the corporate office.
Manage unit staff, including recruitment, hiring, termination, performance reviews, and other people-management responsibilities.
Instruct, train, and supervise cooks and other workers in food preparation, cooking, garnishing, and presentation.
Provide customer service by being attentive and approachable and by greeting and thanking customers.

Desired Qualifications

A culinary school certificate or degree is preferred.
Microsoft Office Suite proficiency is preferred.

Who We Are:

NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.

Job Details

Position: Kitchen Manager

Location: Okemos, MI

Schedule: M-F every other weekend

Salary: $60,000-$65,000/yr

Pay Frequency: Weekly – Direct Deposit

What We Offer You:

Generous Compensation & Benefits Package
Health, Dental & Vision Insurance
Company-Paid Life Insurance
401(k) Savings Plan
Paid Time Off: Vacation, Holiday, Sick Time
Employee Assistance Program (EAP)
Career Growth Opportunities
Employee Perks & Rewards

Chef Manger 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

About the Company

NEXDINE Hospitality

Runs dining programs and manages client facilities

NEXDINE Hospitality manages dining and related services for workplaces, independent schools, senior living communities and hospitals. Its teams prepare and serve meals at client locations, with programs covering daily cafeterias, resident and patient dining, and catering for meetings or events. The business supplies onsite staff, buys ingredients and oversees day-to-day food operations under management contracts with each customer. Its family of brands also manages facilities and fitness centers, giving organizations a way to outsource several services through one provider. Founded in 2008, NEXDINE Hospitality is headquartered in Mansfield, Massachusetts.

Company size: 1,001-5,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Mansfield, MA
Founded: 2008

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