Job Description

MONDAY - FRIDAY, Generally Morning Shifts

$55,000 - $65,000 (depending on experience)

Corporate Dining Concepts sets the standard for extraordinary dining and catering in the corporate foodservice industry. Our ability to customize and execute our cafe and catering menus to exceed the expectation of our clients sets us apart from the other providers in our field. We offer dining solutions in corporate environments and concentrate our efforts fully on satisfying the full-service appetites of our corporate partners through creative menu selections, in-house catering, office coffee, vending services, and Micro Market concepts. We recognize that each of our workers brings their own unique capabilities, experiences, and skills to their work. We are only as good as the people we have brought on to represent our brand every day.

Summary of Position:

The CHEF MANAGER of Corporate Dining Inc. will be responsible for planning our menu, ensuring each dish is nutritious and cost effective as well as collaborate with the kitchen staff to deliver food and service that meets Corporate Dining’s standards. This role is expected to lead by example with great organizational skills and time management, oversee kitchen staff and motivate the crew, maintain uniform/hygiene standards, and having a positive "can do" attitude. We aim to deliver professional service to our clients and that begins with our Chefs.

Duties and Responsibilities:

• Create and serve daily features alongside the a la carte offerings, utilizing fresh (not value-added) proteins, fruits, vegetables, pastries, soups, and other items to apply a from scratch environment
• Design weekly menus that incorporate Rotisserie items, Action stations, Main Entrees, Soups, and unique sandwich features on a weekly basis
• Hands-on production of daily soups, features, catering, and other prepared items in the kitchen
• Ensure all food is of excellent quality and served in a timely manner
• Follow company recipes as they are developed by the Company and distributed when applicable
• Properly plan and budget menus and order from all vendors routinely and in advance to ensure that all product is in-house for utilization
• Keep up with industry trends to create and provide consistently updated menus and menu options
• Oversee and coordinate all kitchen staff and operations including assisting them as required
• Successfully integrate one company culinary promotion per month in the account
• Maintain daily production records, illustrating daily production plan, daily prep lists, made/sold feature counts, and other information based upon sales and other environmental factors that may affect business
• Execution of daily food service (quality, technique, portion, presentation, timeliness, and food cost control) and completion of all administrative duties (daily sales cash sheets, flash reports, payroll, weekly or period-ending inventory, product ordering) while managing the account
• Effectively carry out and enforce all Standard Operating Procedures and other company-driven guidelines in reference to administrative duties and culinary programs; all paperwork to be completed at EOD
• Organize and inventory all coolers, freezers, storage areas (dry store, catering room, beverage room, FOH cabinets) on a weekly basis; clean as necessary
• Author and maintain employee schedules and break schedules to ensure all hands-on deck for peak service hours (7a-9a, 11a-1p), enforcing appropriate clock-in/clock-out functions through the POS
• Manage location hiring process by effectively communicating with Human Resources on open and closed positions, interviewing potential employees, and providing HR proper notice and information on any new employee.
• Properly label and date all food preparation for storage; abide by the local county sanitation and health code standards to confirm that we are serving food and beverages in a safe environment with consistency
• Receive feedback and make improvements where necessary
• Adhere to clients wants and needs and understand they are our top priority

Job Requirements/   Qualifications:

• 3+ years of culinary management experience including food ordering, inventory, production records, employee hiring, employee coaching, and employee termination
• Perfectionism in sanitation and quality control
• Portfolio of creative, unique dishes
• Expert multitasking ability
• Great leadership and interpersonal skills
• Ability to run stocktaking and place orders for resupply
• Exemplary work ethic in a high-pressure environment while simultaneously working as a part of a team
• Passion and pride for delighting people with food
• Able to stand for the entire shift
• Able and willing to lift up to 50lbs (as needed)
• Current ServSafe Certification and or culinary education is a plus

Job Type: Full-time

Pay: $55,000.00 - $65,000.00 per year

Shift:

• Day shift
• Morning shift
• Work Location: In person

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