Chef Manager

Union City, NJ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $90,000.00 - $95,000.00

Work Schedule

Weekend Shifts

Benefits

Medical

Dental

Vision

Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity

Discount Program

Commuter Benefits

EAP

401k

Sick Time

Holiday pay

Tuition Reimbursement

Paid Time Off

Job Description

Elior Independent School Dining is a dedicated foodservice provider specializing in creating nutritious, student-focused dining experiences within educational environments. As a prominent segment of Elior North America, the company emphasizes a farm-to-table philosophy, genuine hospitality, and the delivery of a first-class foodservice program tailored to the unique culture and mission of each partner school. Operating with a strong commitment to well-being and community, Elior Independent School Dining prides itself on culinary creativity, expert service, and fostering environments that support student growth and success. Being part of Elior North America, the company embraces diversity, equal opportunity, and continuous employee development. Their corporate ethos involves offering robust growth and advancement opportunities to all employees, making it an ideal workplace for those seeking a career with meaningful impact and professional progression.

The role of Chef Manager at Elior Independent School Dining, based in New York City, is a full-time, onsite position with a compensation package that can reach up to $95,000 annually, dependent on experience. This pivotal role is entrusted with overseeing all culinary operations within the school dining setting, including daily food preparation and catering events. The Chef Manager acts as the frontline ambassador for culinary and service excellence, mentoring and supervising the kitchen team while ensuring compliance with health, safety, and quality standards.

Responsibilities include coordinating menu planning, placing orders, managing budgetary controls for food and labor costs, overseeing kitchen operations, and maintaining communication with school administrators, faculty, and parents. Furthermore, the Chef Manager ensures adherence to all Department of Health (DOH) food and allergen safety guidelines and manages dietary restrictions and nutritional safety for all diners. This role requires leading by example in maintaining food quality, kitchen cleanliness, staff training, and equipment maintenance. Managing payroll processes, team evaluations, and or event catering preparations also fall within the scope of this position.

Ideal candidates for this role possess strategic thinking abilities, effective communication skills, and strong business acumen. They demonstrate thoroughness, proactive problem-solving, and professionalism in interacting with diverse groups. Essential certifications include NYC Food Handler’s, ServSafe, and Allertrain. The position demands a culinary arts degree or equivalent experience, with 3-5 years of progressive culinary management experience, showcasing leadership and coaching skills.

Working at Elior Independent School Dining offers more than just a job; it presents an opportunity to be part of a team that values innovation, quality, and the well-being of students. Applicants should be prepared for a dynamic, sometimes fast-paced environment that includes kitchen hazards and physical tasks such as lifting up to 50 pounds. Flexibility to work extended hours and weekends is also expected. Elior's commitment to equal employment opportunity ensures an inclusive workplace where all employees can thrive.

Job Requirements

Degree in culinary arts, hospitality management or equivalent experience
Minimum of 3-5 years progressive culinary management experience
Strong leadership and coaching skills
NYC food handler's certification
ServSafe certification
Allertrain certification
Ability to lift, move and/or transport up to 50 pounds
Ability to work long hours and weekends
Eligibility to work in the United States

Job Qualifications

Degree in Culinary Arts, Hospitality Management or equivalent experience preferred
A minimum of 3-5 years progressive culinary management experience
Strong leadership and coaching skills and the ability to train others
NYC Food Handler's certification
ServSafe certification
Allertrain certification

Job Duties

Coordinate all menu planning, quantities needed, and preparation lists with the Sous/Jr. Sous Chef as needed
Place orders, reconcile invoices, take weekly physical inventory, manage budgeted food, and labor costs
Plan, organize and lead food production, service, pack outs and/or deliveries
Ensure food production and service is managed efficiently and effectively
Ensure Galley recipes are communicated to and followed by the kitchen team
Ensure all food is prepared, stored, served, and packaged in accordance with all DOH food and allergen safety guidelines
Manage all dietary needs/allergen restrictions and ensure diners nutritional safety
Ensure all CTY signage and presentation standards are in place and maintained
Train and develop kitchen team in food, allergen, and workplace safety and CTY standards
Manage team member uniform/presentation standards and health and safety protocol
Manage team member daily and weekly time and attendance
Manage weekly UltiPro payroll process
Manage team member performance documentation and evaluations
Preparation and execution for catering and events
Ensuring all facilities, storage areas, preparation areas and equipment are cleaned and maintained in accordance with DOH and CTY standards
Ensuring any needed equipment and/or refrigeration repairs are communicated and followed up on with the appropriate point persons
Communicate frequently and effectively with key points of contact in the school community including administrators, faculty, and parents
If applicable: Manage pre-orders and communicate with families as needed
Manage POS system, cashiers, and transaction process
Manage daily sales- reports, reconciliation, and cash/deposit flow