Chef Manager- 10 Month Position

About Company

For over 40 years, Quest Food Management Services has been a leading food service provider serving K-12 schools, higher education institutions, corporate dining programs, and event venues. Quest is consistently ranked among the top food service management companies in the United States for its commitment to fresh, scratch made menus, local sourcing, and intensely personal service. At the heart of our success is our “Quest Ready” culture, built on integrity, responsiveness, accountability, respect, and excellence.

Being Quest Ready means serving with purpose and care, creating experiences that are nourishing, welcoming, and reliable. This mindset empowers our teams to build lasting relationships and continually raise the standard for great hospitality in every community we serve.

About The Role

The Chef Manager plays a pivotal role in overseeing the culinary operations within a retail trade environment, ensuring the delivery of high-quality food products that meet customer expectations and regulatory standards. This position requires managing kitchen staff, coordinating food preparation, and maintaining inventory to optimize efficiency and minimize waste. The Chef Manager is responsible for developing menus that align with customer preferences and business goals while adhering to budgetary constraints. Additionally, this role involves implementing and enforcing food safety and sanitation protocols to guarantee a safe dining experience. Ultimately, the Chef Manager drives the culinary vision and operational excellence that contribute to the overall success and reputation of the retail establishment.

Minimum Qualifications

• Proven experience as a Chef or Kitchen Manager in a retail or food service environment.
• Strong knowledge of food safety standards and sanitation regulations (e.g., ServSafe certification).
• Demonstrated ability to manage kitchen staff and operations effectively.
• Excellent organizational and time management skills.
• Ability to work flexible hours, including weekends and holidays.
  
  

Preferred Qualifications

• Culinary degree or equivalent professional training.
• Experience with inventory management software and point-of-sale systems.
• Background in menu development and cost control within a retail trade setting.
• Leadership training or certification.
• Knowledge of nutrition and dietary restrictions to accommodate diverse customer needs.
  
  

Responsibilities

• Lead and supervise kitchen staff, including hiring, training, scheduling, and performance management.
• Plan, develop, and update menus based on seasonal availability, customer preferences, and cost considerations.
• Oversee food preparation and presentation to ensure consistency, quality, and compliance with health and safety regulations.
• Manage inventory levels, order supplies, and control food costs to maximize profitability.
• Collaborate with retail management to align culinary offerings with marketing strategies and customer service standards.
• Monitor kitchen equipment maintenance and ensure a clean, organized, and safe working environment.
• Analyze sales data and customer feedback to continuously improve menu items and operational processes.
  
  

Skills

The Chef Manager utilizes leadership and communication skills daily to coordinate and motivate kitchen staff, ensuring smooth operations and high morale. Culinary expertise is applied in menu planning and food preparation to maintain quality and innovation. Strong organizational skills are essential for managing inventory, scheduling, and compliance with health regulations. Analytical skills help interpret sales data and customer feedback to refine offerings and improve efficiency. Additionally, proficiency with technology such as inventory and point-of-sale systems supports accurate ordering and cost control, contributing to the financial success of the retail food operation.

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