Chef Manager - Institutional Food Service

Company Name:
Food Management Search
A quality leader and an innovative provider of contract food service that is committed to achieving its client's needs and exceeding expectations every day. Dining facility serving 500+ meals a week, breakfast, lunch, dinner, breaks and occasional special events cafeteria style daily 6:00AM-5PM, 7 days per week. The facility has 1 kitchen with 2 Dining Rooms.
As direct liaison with the client, oversee all culinary, operations and customer service for the account. Manage and lead a small culinary and maintenance team, menu development, food production, safety, sanitation, purchasing, controlling expenditures, inventory, budgeted goals in labor and food costs, forecasting and financial reporting.
Culinary degree preferred.
3+ years of hands-on culinary management experience.
Production and catering experience.
Experience in managing cost controls.
5 day work week, 45-50 hours per week.
$45-55K, 10% annual bonus, company health, 12 holidays, vacation.

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