- Company Name
- Dexterra Group
- Job Title
- Chef Manager
- Job Description
-
**Job Title:** Chef Manager
**Role Summary:** Oversee culinary operations for a large food service location, ensuring high-quality, profitable food production, staff training, budget compliance, and regulatory adherence. Works under the District Manager to deliver menu innovation, cost control, and excellent service for cafeteria and catering events.
**Expectations:**
- Lead culinary team, maintaining food safety and hygiene standards.
- Deliver cost‑effective, menu‑driven operations that meet nutrition and theme requirements.
- Ensure accurate inventory, purchasing, and cash handling procedures.
- Foster staff development and maintain performance records.
**Key Responsibilities:**
- Plan, develop, and execute menus and recipes for cafeteria and catering, integrating promotional themes and Healthwise Choices® program.
- Create food preparation schedules, delegate tasks, and oversee production of soups, salads, starches, meats, fish, poultry, vegetables, and desserts.
- Maintain kitchen equipment, enforce proper use of tools, PPE, and safety protocols.
- Monitor and comply with FoodSafe/ServeSafe, Health & Safety, and sanitation regulations; record temperature‑sensitive foods.
- Control costs through inventory management, portion control, seasonal menu adjustments, and supply ordering/resolution.
- Manage staff scheduling, payroll functions, budgeting, and cash handling operations.
- Conduct staff training, coaching, and performance evaluations to advance career development.
- Stay current on legislation changes, implement improvements, and communicate updates to staff.
**Required Skills:**
- Culinary expertise in diverse cooking techniques (roasting, grilling, steaming, poaching, boiling, baking).
- Strong leadership, delegation, and team‑building abilities.
- Knowledge of kitchen operations, point‑of‑sale systems, and food safety standards.
- Budgeting, cost‑control, and inventory management skills.
- Effective communication and training capabilities.
- Proficiency in cash handling, payroll, and administrative duties.
- Ability to adapt recipes for nutritional guidelines and health programs.
**Required Education & Certifications:**
- Culinary arts diploma, associate’s or bachelor’s degree (or equivalent experience).
- Certified Food Manager or ServSafe credential required.
- Experience in high‑volume food service environments preferred.