National Center for Employee Development Hotel & Conference Center
The Chef Manager is the culinary lead responsible for overseeing all of the culinary operations for the site.
Train and manage kitchen personnel and supervise/coordinate all related culinary activities
Estimate food consumption and requisition or purchase food
Select and develop recipes as well as standardize production recipes to ensure consistent quality
Establish presentation technique and quality standards, and plan and price menus
Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice.
Requires 2-3 years of experience in a related position
Requires 2-3 years of post-high school education or equivalent experience
Culinary degree preferred
Requires advanced knowledge of the principles and practices within the food profession
Requires experiential knowledge of management of people and/or problems
Requires oral, reading and written communication skills
If interested, submit résumé to: