Job Title: Regional Chef Manager
Job Overview: We are seeking a skilled and experienced Regional Chef Manager to oversee our culinary operations across multiple locations. This role is pivotal in ensuring exceptional client relations, maintaining high standards of food safety, efficient inventory management, detailed reporting, staff management, and brand promotion on various campuses.
Key Responsibilities:
- Client Relations: Serve as the primary point of contact for client interactions, ensuring a high level of customer satisfaction and addressing any concerns promptly and professionally.
- Food Safety and Quality: Implement and maintain strict adherence to food safety standards, ensuring all locations comply with local health codes and company policies. Monitor food quality to meet our high standards.
- Inventory Management: Develop and maintain inventory control procedures to minimize waste, control costs, and ensure adequate supply levels at all times. Coordinate with suppliers to optimize procurement.
- Reporting: Prepare regular reports on operational performance, including financial metrics, inventory levels, client feedback, and compliance with food safety regulations. Analyze data to identify areas for improvement.
- Staff Management: Recruit, train, and supervise a team of chefs and kitchen staff across multiple locations. Foster a positive work environment, provide guidance, and promote professional development opportunities.
- Brand Promotion: Actively promote the brand on campus and within the community through innovative marketing strategies, partnerships, and participation in campus events. Enhance brand visibility and reputation.
Requirements:
- Proven experience as a Chef Manager or similar role, managing culinary operations across multiple locations.
- In-depth knowledge of food safety standards, culinary techniques, and kitchen management.
- Strong leadership skills with the ability to motivate and manage a diverse team.
- Excellent communication and interpersonal skills, with the ability to build positive relationships with clients, suppliers, and staff.
- Ability to analyze data and generate meaningful reports to inform decision-making.
- Organizational and time-management skills, with the ability to prioritize tasks effectively.
- Bachelor’s degree in Culinary Arts, Hospitality Management, or related field preferred.
- Certification in food safety and sanitation (e.g., ServSafe) is a plus.
Benefits:
- Competitive salary commensurate with experience.
- Paid Time Off
- Opportunities for career advancement within a growing organization.
- Dynamic work environment with a focus on creativity and innovation in culinary arts.
- Large commision based bonus structure
Location: This position requires frequent travel between different campus locations including Emory, Georgia Tech. Flexibility in working hours is necessary to accommodate operational needs.
Note: This job description is intended to convey information essential to understanding the scope of the role. It is not exhaustive and may be updated to reflect the evolving needs of our organization.
Job Type: Full-time
Pay: $19.17 - $24.00 per hour
Expected hours: No more than 45 per week
Benefits:
- Employee discount
- Paid time off
Schedule:
- Monday to Friday
- Weekends & holidays off
Work setting:
Ability to Commute:
- Atlanta, GA 30313 (Required)
Ability to Relocate:
- Atlanta, GA 30313: Relocate before starting work (Required)
Work Location: In person