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 for Educational Dining
Location: West Roxbury, MA
Hours: Full Time
Salary: $80,000-$85,000
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
Chef Manger Job Summary:
The Chef Manager reports to the Regional Vice President and is responsible for leading culinary operations in an educational dining environment. This includes preparing high-quality meals, managing food presentation, and ensuring exceptional service for students, faculty, and staff.
The role oversees kitchen operations, financial performance, and food safety compliance, while also managing client relationships and supervising hourly staff. The Chef Manager ensures all culinary efforts support the unique needs of the education community.
Essential Functions and Key Tasks:
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
Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products
Receiving food and supplies - must be able to lift items up to 40 pounds
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
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
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
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
Required Education and Experience:
High School diploma or equivalent
3 - 5 years' experience in food service management specifically corporate dining
Preferred Education and Experience:
Culinary School certificate or degree
Microsoft Office Suite
Required Eligibility Qualifications:
ServSafe Certification
Allergen Awareness Certification