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 offerings
Commuter Benefits
EAP
401k
Sick Time
Holiday pay
Tuition Reimbursement
Paid Time Off
Job Description
Elior Independent School Dining is a specialized branch of Elior North America dedicated to partnering with educational institutions to provide exceptional dining experiences tailored to the unique culture and values of each school. As part of a global leader in foodservice, Elior focuses on promoting well-being, community engagement, and sustainable practices, thereby supporting the growth and success of students through innovative and thoughtful dining programs. Their commitment to quality, diversity, and employee development is evident in the inclusive and supportive work environments they foster across their locations, including New York, NY.
The role of Chef Manager at Elior Independent School Dining is a pivotal position designed for culinary professionals seeking to advance their careers within a dynamic and nurturing environment. This full-time, onsite opportunity in New York offers an annual compensation of up to $95,000 based on experience. Tasked with overseeing the preparation and cooking of all food items for daily foodservice and catered events, the Chef Manager acts as a cornerstone of culinary and service excellence. They play a crucial role in mentoring and leading the kitchen team, ensuring that the highest standards of food quality, safety, and customer service are consistently maintained. The position requires a hands-on leader who excels in menu planning, inventory management, and budget oversight while fostering a positive and productive kitchen atmosphere.
Serving as the liaison between the culinary team and the school community, the Chef Manager ensures clear communication and partnership with school administrators, faculty, and parents. They are responsible not only for operational tasks such as ordering supplies, managing labor costs, and complying with health regulations but also for instilling a spirit of farm-to-table dining and genuine hospitality within their team. Strong leadership skills are essential for training and developing kitchen staff in food safety, allergen management, and workplace protocol. The role demands adaptability, strategic thinking, and a proactive approach to continuous improvement, making it ideal for candidates passionate about culinary arts and school nutrition services.
This position also emphasizes the importance of safety and cleanliness, requiring vigilance in maintaining facilities and equipment to meet Department of Health standards. The Chef Manager often handles additional responsibilities such as managing point-of-sale systems, overseeing cashier teams, and ensuring accurate financial reconciliation. The job environment is fast-paced and physically demanding, involving exposure to kitchen hazards and the need to lift and transport up to 50 pounds. Flexibility in working hours, including evenings and weekends, is also expected. Overall, the Chef Manager role at Elior Independent School Dining offers a rewarding career path for culinary professionals who value leadership, innovation, and community impact in a school dining context.
The role of Chef Manager at Elior Independent School Dining is a pivotal position designed for culinary professionals seeking to advance their careers within a dynamic and nurturing environment. This full-time, onsite opportunity in New York offers an annual compensation of up to $95,000 based on experience. Tasked with overseeing the preparation and cooking of all food items for daily foodservice and catered events, the Chef Manager acts as a cornerstone of culinary and service excellence. They play a crucial role in mentoring and leading the kitchen team, ensuring that the highest standards of food quality, safety, and customer service are consistently maintained. The position requires a hands-on leader who excels in menu planning, inventory management, and budget oversight while fostering a positive and productive kitchen atmosphere.
Serving as the liaison between the culinary team and the school community, the Chef Manager ensures clear communication and partnership with school administrators, faculty, and parents. They are responsible not only for operational tasks such as ordering supplies, managing labor costs, and complying with health regulations but also for instilling a spirit of farm-to-table dining and genuine hospitality within their team. Strong leadership skills are essential for training and developing kitchen staff in food safety, allergen management, and workplace protocol. The role demands adaptability, strategic thinking, and a proactive approach to continuous improvement, making it ideal for candidates passionate about culinary arts and school nutrition services.
This position also emphasizes the importance of safety and cleanliness, requiring vigilance in maintaining facilities and equipment to meet Department of Health standards. The Chef Manager often handles additional responsibilities such as managing point-of-sale systems, overseeing cashier teams, and ensuring accurate financial reconciliation. The job environment is fast-paced and physically demanding, involving exposure to kitchen hazards and the need to lift and transport up to 50 pounds. Flexibility in working hours, including evenings and weekends, is also expected. Overall, the Chef Manager role at Elior Independent School Dining offers a rewarding career path for culinary professionals who value leadership, innovation, and community impact in a school dining context.
Job Requirements
- High school diploma or equivalent
- At least 3 years of culinary management experience
- NYC Food Handler’s certification
- Serv Safe certification
- Allertrain certification
- Ability to lift and move up to 50 pounds
- Ability to work long hours and weekends
- Must be eligible to work in the United States
- Ability to manage kitchen hazards such as hot surfaces, sharp knives, and slippery floors
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, Serv Safe certification and Allertrain certification
- Effective communication skills
- Strategic thinking
- Business acumen
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 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
- Train and develop kitchen team in food, allergen, and workplace safety and CTY standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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