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in Norwood, MA

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Hours Full-time, Part-time
Location Norwood, MA
Norwood, Massachusetts

About this job

Unidine is a culinary services management company driven by a culture of ?Fresh Thinking,? and we take a fresh approach to customized culinary experiences. We create authentic food from scratch using fresh responsibly sourced, seasonal ingredients and culinary creativity. We are guided by environmentally responsive practices; avoid additives, chemicals and preservatives. Experience the difference with Unidine!

Here at Unidine, every member of the team is driven to deliver the highest level of customer and client service and shares a belief that our approach to fresh food is fundamentally linked to health and wellness, human interaction and social responsibility. From this common foundation, we deliver the best food and dining management services in the industry and exceed our customers' and clients' expectations every day.

As Chef Manager you will have full responsibility for ensuring the efficient management of the kitchen operations. This position plays a leading role in managing the entire food service operation, while ensuring client and customer satisfaction and meeting company and agency regulations. The Chef Manager has the ability to manage in a diverse work environment while remaining focused on fresh food and client and customer service satisfaction.

Essential Functions and Key Tasks:
  • Provide leadership in culinary production, operations and procurement.
  • Plans menus for daily food service operations.
  • Develops culinary team members through appropriate coaching, training and mentoring.
  • Provides leadership and guidance to team members in the preparation and serving of high quality and great tasting meals.
  • Implements and monitors compliance to standards and policies through understanding of regulated agency standards.
  • Identifies and implements continuous quality improvement procedures and maintains appropriate sanitation and safety levels in all department areas.
  • Utilizes culinary background to create and maintain an appealing and customer satisfying experience.
Education and Experience:
  • Minimum 2-5 years related experience as an Executive Chef or Chef Supervisor or equivalent level.
  • An undergraduate degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed the Certified Dietary Management program preferred.
  • The successful candidate will thrive in a fast-paced environment that offers unlimited growth opportunities and rewards achievements.
***Work Environment: Back-of-house. Requires frequent lifting/transporting hot food items, ability to work inside kitchen area, interact with heated equipment, steam, and other at risk conditions. Involves repetitive motion. Frequent lifting, pushing, and carrying