Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $85,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Company-paid Life Insurance
401(k) savings plan
Paid Time Off
Employee assistance program
Career growth opportunities
employee perks and rewards
Job Description
NEXDINE Hospitality is a leading provider in the hospitality sector, delivering top-tier dining, hospitality, fitness center, and facility management services to an extensive range of clients across the United States. Their clientele includes businesses, independent schools, higher education institutions, senior living communities, and hospitals, demonstrating their versatile service offerings tailored to meet diverse needs. NEXDINE Hospitality is renowned for its commitment to putting people first, ensuring an authentic and responsive experience that reflects transparency and expertise in every interaction. Through their family of brands, they have established themselves as a trusted name in the hospitality industry, driving finely tailored and expertly managed programs to elevate client satisfaction and operational efficiency. With a dedication to excellence and a people-centric approach, NEXDINE Hospitality not only provides services but also builds lasting partnerships with their clients.
The Chef Manager role at NEXDINE Hospitality in Lowell, MA, offers a rewarding opportunity with a competitive salary of $85,000 annually, paid weekly via direct deposit. This position demands a dynamic culinary leader who will report directly to the Regional Vice President. The Chef Manager is responsible for spearheading culinary operations that consistently exceed customer expectations through leadership in food preparation, production, and presentation. This multifaceted role extends beyond the kitchen, encompassing financial oversight, client relationship management, and staff development. The successful candidate will manage menu writing, cost controls, and quality assurance, ensuring all food products and services adhere to high standards. Culinary expertise is complemented by operational responsibilities such as vendor relations, purchasing, receiving, and adherence to safety and sanitation protocols. The role requires managing controllable expenses including food costs, labor, and supplies within budgetary guidelines and provides financial reporting to the corporate office.
People management is a critical component of the Chef Manager's duties, involving recruitment, training, performance reviews, and fostering a team environment that promotes excellent customer service. The position requires physical stamina to handle receiving food and supplies, including lifting up to 40 pounds. NEXDINE’s commitment to employee wellness and growth is reflected in the comprehensive benefits package offered, which includes health, dental, and vision insurance, company-paid life insurance, a 401(k) savings plan, paid time off, an employee assistance program, and various perks and rewards. This role is designed for culinary professionals passionate about delivering exceptional dining experiences while contributing to business growth and operational excellence at a respected industry leader.
The Chef Manager role at NEXDINE Hospitality in Lowell, MA, offers a rewarding opportunity with a competitive salary of $85,000 annually, paid weekly via direct deposit. This position demands a dynamic culinary leader who will report directly to the Regional Vice President. The Chef Manager is responsible for spearheading culinary operations that consistently exceed customer expectations through leadership in food preparation, production, and presentation. This multifaceted role extends beyond the kitchen, encompassing financial oversight, client relationship management, and staff development. The successful candidate will manage menu writing, cost controls, and quality assurance, ensuring all food products and services adhere to high standards. Culinary expertise is complemented by operational responsibilities such as vendor relations, purchasing, receiving, and adherence to safety and sanitation protocols. The role requires managing controllable expenses including food costs, labor, and supplies within budgetary guidelines and provides financial reporting to the corporate office.
People management is a critical component of the Chef Manager's duties, involving recruitment, training, performance reviews, and fostering a team environment that promotes excellent customer service. The position requires physical stamina to handle receiving food and supplies, including lifting up to 40 pounds. NEXDINE’s commitment to employee wellness and growth is reflected in the comprehensive benefits package offered, which includes health, dental, and vision insurance, company-paid life insurance, a 401(k) savings plan, paid time off, an employee assistance program, and various perks and rewards. This role is designed for culinary professionals passionate about delivering exceptional dining experiences while contributing to business growth and operational excellence at a respected industry leader.
Job Requirements
- High School diploma or equivalent
- 3 - 5 years experience in food service management specifically corporate dining
- ServSafe Certification
- Allergen Awareness Certification
Job Qualifications
- High School diploma or equivalent
- 3 - 5 years experience in food service management specifically corporate dining
- Culinary School certificate or degree
- Microsoft Office Suite
- ServSafe Certification
- Allergen Awareness Certification
Job Duties
- 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
- 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
- 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
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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