Chef Manager 1

As part of the management team, the chef manager is the lead culinarian in an account below $500K in managed volume. This individual has dual accountability as both the top owner of the client for their assigned unit and culinary leader for the unit. This is the senior leader of the unit who is responsible for planning, organizing, directing, and overseeing all activities and systems of a client. This leader functions as the key liaison with the client and is expected to make changes as needed to improve services, increase efficiency, manage costs, and meet client requirements. This role also ensures that Parkhurst standards of quality, service, and cleanliness are being met. This individual is responsible for budget development and compliance, revenue innovation, sanitation safety, regulatory compliance, menu development, preparation and service of food, and department staffing. This position monitors the dining operations to ensure exceptional culinary experiences for customers, clients, and guests. The chef manager leads the culinary management of food service operation to include inventory, ordering and receiving, menu development, catering, oversight, etc. and is the owner of the culinary cost controls and P&L accountability. This individual is responsible for staffing, developing the culinary hourly team and culinarians, and owns hourly recruiting and retention for their unit and partners with their district manager on management staffing and retention.

• Visits all dining areas to assess customer satisfaction levels; evaluates customer suggestions and implements changes as needed.
• Develops and maintains cooperative and congenial rapport with staff in other departments.
• Responds to client, customer, and guest meal surveys; identifies areas for improvement.
• Models the Smile Plus hospitality imperatives.

• Controls food costs through use of company production controls.
• Ensures that correct quantities of foods are prepared, and correct portions are served. Reviews portions with service staff as needed to avoid shortages.
• Is responsible for the ordering, receiving and storage of foods. Inspects deliveries to ensure wholesome foods are received in the correct quantities. Purchases food according to budget.
• Monitors food waste and overproduction; makes appropriate adjustments.

• Ten or more years of professional experience with six or more years of culinary job experience, in a higher education and/or corporate dining environment.
• Bachelor’s or Associate’s Degree in Hospitality Management, Culinary Arts, Business Management, ore related field preferred or equivalent job-related experience.
• Experienced with Microsoft office programs.
• Ability to organize workloads and meet time deadlines.
• Strong leadership and team management skills.
• Proficient skills in math and financial management including labor and food cost controls.