Chef Manager
$60,000–$60,000 year
On-siteWinchester, Kentucky, United States
Job Summary
Build a well-trained team that produces high-quality food while adhering to safety, sanitation, and service principles. Develop creative menus aligned with market trends and lead recruiting, training, development, scheduling, and assignments to foster morale and respect. Execute quality control systems to protect food integrity and drive compliance with health, safety, and regulatory agencies. Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance. Lead and manage team member recruiting, training, development, scheduling, and assignments. Maintain a positive demeanor in a fast-paced environment while prioritizing projects and needs.
Required Qualifications
- Associate's or bachelor's degree from an accredited culinary program
- 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living
- Computer skills including word processing, spreadsheets, email, and ordering platforms
- A passion for food
- A desire to grow
- A work ethic that supports both
- Must be willing to relocate for promotion opportunities
Desired Qualifications
- Proficiency in languages other than English, especially Spanish
- Familiarity with OSHA, The Joint Commission, and other regulatory requirements
- Familiarity with HACCP procedures
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