The Chef Manager will be responsible for the effective management of the kitchen, food production stations and culinary staff in the resident dining unit.

• The Chef Manager will provide leadership in the areas of food preparation and presentation, menu and recipe development, quality control, sanitation, food-borne illness prevention, inventory control, production forecasting and food and supplies ordering.
• Will monitor all food production procedures, directly supervise culinary staff, and provide culinary skills training to all unit staff.
• Will foster creativity and productivity in employees through positive daily interactions and on-going coaching.
• Will ensure the timely service of consistently high quality and safe foods with authentic flavors and appetizing appearance and within acceptable cost parameters.
• Will accomplish all this through effective production scheduling, ensuring proper preparation techniques, effective recipe and inventory management and successful communication with peers, staff, and customers.
• The Chef Manager will be expected to become proficient with FoodPro software.
• The Chef Manager will work closely with front-of-house service staff to ensure proper food presentation and excellent customer service.
• As a member of the unit management team the Chef Manager will be responsible for the overall supervision of Manager-on-Duty shifts as scheduled and will work cooperatively with members of the unit management team to deliver a high-quality dining experience.
• The Chef Manager must demonstrate strong food service management.
• Must possess strong and effective communication skills, verbal, and writing.
• Must have substantial experience with various food production equipment, culinary techniques, and cuisines.
• Self-motivated and creative with a positive attitude.
  be detail-oriented, organized, and able to lead and direct a culinary staff of varied experience levels and be flexible as business demands.
• Must work well under time-pressure and in a structured environment.

Basic Requirements:

• Knowledge and experience typically acquired through the completion of an Associate’s
  Degree in Culinary Arts or an equivalent combination of education and related work experience
• At least 5 years of leadership experience supervising culinary staff in a high-volume kitchen required
• Training and experience in culinary and bakery production and supervision in cook chill technology
• Experience in planning production and delivery logistics
• The successful candidate will possess well-developed, mature, and professional interpersonal and organizational skills with the ability to effectively communicate verbally and in writing
• Demonstrated strong culinary skills required with additional experience creating recipes and menus and in general food service management
• Demonstrated mastery of bakery and food production equipment, culinary techniques, and cuisines
• Self-motivated and creative with a positive attitude and a passion for food
• Must be detail oriented, organized, able to lead and direct a staff of varied experience levels, and be flexible as business demands
• Must work well under pressure and in a structured environment
• Must speak and understand English fluently, with the ability to effectively communicate verbally and in writing
• Must be able to work independently and as part of a team, effectively supervise staff, and work collaboratively with employees and peers
• Computer competence including familiarity with food management/production systems and Microsoft Office

Preferred Qualifications:

• ServSafe Certification
• ACF (American Culinary Federation) Certification
• Certificate of Allergen Awareness
• Kosher Food Service Experience

Work Schedule Requirements:

• This is an on-site position
• Dining Centers and Catering are open 7 days a week. Working weekends, evenings, and holidays will be expected
• A 50 hour work week is anticipated. This schedule is typically completed in five days with two days off
• We require flexibility in scheduling which may change based on business needs
• Some travel may be required for training and seminars to advance professional development