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 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 distinguished leader in providing exceptional dining services tailored specifically for educational institutions. With a dedication to enhancing student life through thoughtfully crafted culinary experiences, Elior partners with schools to bring unique, student-focused foodservice programs directly aligned with each school’s culture and mission. By focusing on well-being, community, and culinary innovation, Elior Independent School Dining ensures not only nourishment but a positive impact on students' growth and development. Their services emphasize fresh, farm-to-table ingredients, genuine hospitality, and first-class foodservice program management, fostering an environment where students and staff alike feel valued and cared for.
Elior North America, the parent company, is known for its commitment to diversity, employee development, and equal opportunity employment. They encourage applications from all backgrounds and abilities, emphasizing a supportive work environment that promotes career growth and advancement opportunities. Employees benefit from a corporate culture that values skill development and a clear pathway to success in various operational and managerial roles.
The Chef Manager position based in New York City with Elior Independent School Dining presents an exciting opportunity for culinary professionals eager to advance their careers into senior unit management roles. This full-time, onsite role requires a dynamic individual who can oversee all food preparation and cooking activities for daily foodservice and catered events while maintaining operational excellence. The Chef Manager is the culinary leader within the kitchen and serves as a mentor to the entire team, ensuring adherence to quality, safety, and presentation standards that reflect Elior’s core values.
In this role, the Chef Manager will coordinate menu planning, manage inventory and budgets, and lead food production and service efforts. They will also be responsible for training kitchen staff, enforcing safety and allergen protocols, managing payroll and labor costs, and maintaining clean and compliant facilities. Additionally, this role involves strong communication with school administrators, faculty, and parents to maintain a positive relationship within the school community.
The position expects strategic thinking, effective communication, business acumen, thoroughness, and a proactive attitude. Candidates with a degree in Culinary Arts or Hospitality Management and 3 to 5 years of progressive culinary management experience will find this role rewarding. Certifications such as NYC Food Handler, ServSafe, and Allertrain are required to ensure the highest standards of food safety and allergen management.
The work environment is lively and fast-paced, typical of a busy kitchen setting, with inherent risks like hot surfaces and sharp tools. The ability to lift and move up to 50 pounds is required. This role may involve long hours and weekend work, reflecting the commitment needed to maintain outstanding foodservice operations.
Compensation for this role can be up to $95,000 annually, commensurate with experience. The comprehensive benefits package includes medical, dental, and vision insurance, voluntary accident and critical illness coverage, commuter benefits, employee assistance programs, 401k, sick leave, holiday pay, tuition reimbursement, and paid time off. This position is designed for driven and compassionate leaders who are passionate about culinary excellence and community engagement within an educational setting.
Elior North America, the parent company, is known for its commitment to diversity, employee development, and equal opportunity employment. They encourage applications from all backgrounds and abilities, emphasizing a supportive work environment that promotes career growth and advancement opportunities. Employees benefit from a corporate culture that values skill development and a clear pathway to success in various operational and managerial roles.
The Chef Manager position based in New York City with Elior Independent School Dining presents an exciting opportunity for culinary professionals eager to advance their careers into senior unit management roles. This full-time, onsite role requires a dynamic individual who can oversee all food preparation and cooking activities for daily foodservice and catered events while maintaining operational excellence. The Chef Manager is the culinary leader within the kitchen and serves as a mentor to the entire team, ensuring adherence to quality, safety, and presentation standards that reflect Elior’s core values.
In this role, the Chef Manager will coordinate menu planning, manage inventory and budgets, and lead food production and service efforts. They will also be responsible for training kitchen staff, enforcing safety and allergen protocols, managing payroll and labor costs, and maintaining clean and compliant facilities. Additionally, this role involves strong communication with school administrators, faculty, and parents to maintain a positive relationship within the school community.
The position expects strategic thinking, effective communication, business acumen, thoroughness, and a proactive attitude. Candidates with a degree in Culinary Arts or Hospitality Management and 3 to 5 years of progressive culinary management experience will find this role rewarding. Certifications such as NYC Food Handler, ServSafe, and Allertrain are required to ensure the highest standards of food safety and allergen management.
The work environment is lively and fast-paced, typical of a busy kitchen setting, with inherent risks like hot surfaces and sharp tools. The ability to lift and move up to 50 pounds is required. This role may involve long hours and weekend work, reflecting the commitment needed to maintain outstanding foodservice operations.
Compensation for this role can be up to $95,000 annually, commensurate with experience. The comprehensive benefits package includes medical, dental, and vision insurance, voluntary accident and critical illness coverage, commuter benefits, employee assistance programs, 401k, sick leave, holiday pay, tuition reimbursement, and paid time off. This position is designed for driven and compassionate leaders who are passionate about culinary excellence and community engagement within an educational setting.
Job Requirements
- Degree in culinary arts, hospitality management or equivalent experience preferred
- minimum of 3-5 years progressive culinary management experience
- strong leadership and coaching skills
- ability to train others
- NYC Food Handler's certification
- ServSafe certification
- Allertrain certification
- ability to lift and move up to 50 pounds
- ability to work long hours and weekends as needed
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 and Allertrain certification
Job Duties
- Coordinate all menu planning, quantities needed, and preparation lists with 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
- prepare and execute catering and events
- ensure all facilities, storage areas, preparation areas and equipment are cleaned and maintained in accordance with DOH and CTY standards
- ensure 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
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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