Who We Are:
NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at .
Job Details
Position: Executive Chef
Location: Boston, MA
Schedule: Full Time
Salary:$72,000-$76,000
Pay Frequency: Paid Weekly - Direct Deposit
What We Offer You:
Generous Compensation & Benefits Package
Health, Dental & Vision Insurance
Company-Paid Life Insurance
401(k) Savings Plan
Paid Time Off Vacation, Holiday, Sick Time
Employee Assistance Program (EAP)
Career Growth Opportunities
Employee Perks & Rewards
Executive Chef Job Summary
The Executive Chef reports to the General Manager and is responsible for developing and executing exceptional culinary offerings that meet and exceed client expectations within a corporate dining setting. The Executive Chef will oversee and manage culinary operations, ensuring high standards of food quality, service, production, and presentation. This role involves applying advanced culinary techniques to food preparation, ensuring that meals are served with attention to detail and excellence. In addition, the Executive Chefwill be responsible for client relationship management and overseeing and developing an hourly staff.
Is this the role you are looking for If so read on for more details, and make sure to apply today.
Executive Chef Essential Functions and Key Tasks
Culinary:
Manage menu writing and cycle of cost control 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 catering operations
Operations:
Responsible for maintaining vendor partner 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 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 thanking customers
Required Education and Experience:
Required Eligibility Qualifications:
Preferred Education and Experience:
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