Floating Chef Manager

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: Chef Manager

Location: Greater Massachusetts and Southern New Hampshire area

Shift/Schedule: Monday-Friday 6AM-2PM

Hours Per Week: 40

Starting Annual Salary: $68,000-$74,000

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
  
  

Floating Chef Manager Job Summary

The Floating Chef Manager provides culinary and operational support to units across the Greater Massachusetts and Southern New Hampshire area. Reporting to the Regional Director of Operations, this role is responsible for delivering high-quality culinary results that exceed customer expectations.

Key responsibilities include managing both culinary and financial operations to ensure excellence in service, food production, and presentation. The Floating Chef Manager also supports units with catering, food preparation, and coverage during Chef Manager vacations.

This role applies advanced culinary techniques to food preparation and oversees the final presentation and service of meals.

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 for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff.
• Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.
• May perform other duties and responsibilities as assigned.
  
  

Skills/Aptitude

• Customer/Client Focus
• Communication Proficiency
• Manage Change and Build Agility
• Manage Conflict and Work Successfully Under Pressure
• Performance Management: Coach and Develop Employees
  
  

Supervisory Responsibility

• This position manages, in conjunction with his/her direct supervisor, all employees of the unit and is responsible for the performance management and hiring of the employees within the unit.
  
  

Work Environment

This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Required Education And Experience

• High school diploma or equivalent
• 1 - 3 years’ experience in food service management
• Preferred Education and Experience
• Culinary school certificate or degree
• Microsoft Office Suite
  
  

Required Eligibility Qualifications

• ServSafe Certification
• Choke Safety Certification
• Allergen Awareness Certification (MA)
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function