Chef-Manager

As the Chef Manager you will be responsible for a Business Dining facility, which serves lunch Monday-Friday.  Candidates should be able to do the following:

• Planning and developing menus, and forecasting portion specifications to unit.  Analyze and cost food items.  Ensure compliance with established budget. 
• Recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff. 
• Control expenses. Determine food and supply needs for unit.  Maintain inventory control of food and supplies. 
• Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
• Planning, scheduling, supervising, and participating in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods.  Ensure food quality standards are met and amounts are sufficient to meet expected need.  

Ideal candidates will possess a culinary degree and/or at least 3-5 years of industry experience.  The ability to act with a high level of professionalism is essential for success in this role.  Purchasing processes and daily food operations experience is highly preferred. 

This facility is located in Fairfax, VA.  We are a company that will encourage you to succeed in your culinary career.  

EOE.