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CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions.

Job Summary:

Working as the Chef Manager you will be responsible for back and front of the house operations for the food service departments. You will maintain a quality culinary program and process all financial reporting. Duties also include menu development, inventory, purchasing, labor and food cost controls, maintaining sanitation standards, and personnel management to include hiring, coaching, counseling, training and developing.

Key Responsibilities:

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
Participates in employee meetings and training programs.
Conducts safety, sanitation and maintenance programs.
Maintains food cost while ensuring quality standards.
Maintains an active role in managing team developments.
Manages purchasing and inventory controls.
Performs related duties and special projects as assigned.

Preferred Qualifications:

Degree in Culinary Arts is preferred or equivalent professional experience.
Five years progressive culinary management experience.
Self-starter, innovative and ability to multitask.
Maintains a positive attitude under pressure and motivate team.
Must possess a passion for excellence.
Must be knowledgeable on HACCP controls along with proper storage and use of food.
Purchasing, food storage and sanitation experience.
P&L and financial reporting experience.
Knowledge of budgets, labor costs, inventory controls.
Strong leadership, coaching and training skills.
Computer skills: proficient in Microsoft Office and POS.
Excellent verbal and written communication skills.
Exceptional business etiquette and client relations.
Ability to lift, bend and carry up to 40 lbs.
Knowledge of safe and sanitary food handling principles.
Conformity to the highest standards of personal integrity and ethical behavior.
ServSafe or Department of Health certification a plus.

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