Benefits: YES! Details below

We provide our full-time team members a generous compensation and benefits package, training, opportunity and support. We provide resources, rewards and incentives to our valued employees.

• Health, dental and vision insurance
• Company-paid life insurance
• Many supplemental insurances
• 401(k) savings plan
• Paid vacation, holiday and sick time
• Employee Assistance Program (EAP)
• Weekly Paycheck
• Plus various perks!

Pay Frequency:

• Paid Weekly - Direct Deposit

The Retail Chef Manager reports to the Director of Dining Services or General Manager and is responsible for developing and executing culinary results to exceed customer expectations. The Retail Chef Manager oversees all retail dining venues and manages culinary and financial operations to meet service, production and presentation standards. The Retail Chef Manager applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Retail Chef Managerwill be responsible for client relationship management and overseeing and developing an hourly staff.


Retail Chef Manager Essential Functions

Culinary:

• Manage menu writing and cycle of cost control across a multi-venue and diverse campus 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 retail & catering food production

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 and resident 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 engaging with residents
  

Required Education and Experience:

• High School diploma or equivalent
• 3 - 5 years' experience in food service management specifically senior living

Preferred Education and Experience:

• High-End Senior Living Dining Experience Preferred
• Culinary School certificate or degree
• Microsoft Office Suite

Required Eligibility Qualifications:

• ServSafe Certification
• Allergen Awareness Certification