Managing culinary and financial operations, the full-time Massachusetts Licensed Chef Manager will develop and execute menus, oversee food production and presentation, and maintain client relationships while ensuring quality standards and operational efficiency.
Key responsibilities:
Oversee menu writing, food quality, and catering operations to meet service standards
Manage vendor relationships, purchasing, and inventory while ensuring safety and sanitation practices
Handle financial management, including budget adherence and expense control for food and labor costsRequired qualificationsHigh School diploma or equivalent
3 - 5 years' experience in food service management, specifically in corporate dining
ServSafe Certification
Allergen Awareness Certification
Culinary School certificate or degree (preferred)
