Chef Manager Catering - Full-time / Part-time

Responsibilities: Direct oversight of the kitchen / commissary operations, managing a production team of 10-15, producing 1000 meals daily. Manage the food and supply inventory, purchasing, menu planning, menu rotation, preparation, production, delivery, quality, sanitation and safety. Supervise, train and mentor production team in the planning, prep, cooking, presentation, service and packaging of meals. Ensure food safety standards and sanitation practices are maintained. Direct the cleaning and sanitation of the dining, kitchen areas and equipment. Manage the meal delivery planned routes, equipment and vehicle maintenance. Prepare fresh, healthy, nutritious, cyclical meal plans. Conduct food inventories, create purchase orders, processes invoices for payment and manage food cost to budget. Manage the customer satisfaction of clients through regular communication and site visits. Requirements: 3+ years of experience in food service culinary management in a high volume catering environment. Experience in managing, motivating and training a small team. Knowledge of vegetarian, Kosher, allergen, various religious menu customs. NYC Department of Health food safety standards and regulations. ServSafe. Schedule: Monday - Friday.