Chef Manager Salary Non Exempt

Who We Are: NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com. Job Details Position: Floating Support Chef Manager State:  MA/NH/ME Shift/Schedule:  Monday-Friday, First Shift Hours Per Week: Full Time Starting Annual Salary: $75,000/yr Pay Frequency: Weekly – Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Various Employee Perks and Rewards Job Summary : The Chef Manager reports to the General Manager or Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. Oversees and manages culinary and financial operations to meet service, production, and presentation standards. Client relationship management. Applies culinary techniques to food preparation and manages the final presentation and service of food. Manages annual revenue up to $500k. Culinary: Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures. Responsible for the quality of all food products and ensure that standards are met. Responsible for all aspects of food production, execution and presentation. Oversight of all aspects of catering operations. Operations: Responsible for maintaining vendor relationships. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Arrange for equipment purchases or repairs. Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products. May determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing. Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained. Compile and record production or operational data on specified forms. Manage client relationships to maintain client satisfaction and account retention. Financial Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines. Assist in budgetary process. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Responsible for inventory management. Submit financial reporting to the corporate office per NEXDINE guidelines. May assist operations in financial recordkeeping. People Responsible…