NEXDINE Hospitality

Manager

• Develop and execute culinary results to exceed customer expectations
• Oversee and manage culinary and financial operations
• Manage menu writing and cost control
• Ensure quality of food products and standards are met
• Maintain vendor relationships and inspect supplies
• Manage department controllable expenses (P&L)
• Ensure company standards for safety and food handling practices
• Provide excellent customer service and manage client relationships

Floating Chef Manager

Executive

• Developing and executing culinary results to exceed customer expectations within a Senior Living Community
• Overseeing and managing culinary and financial operations to meet service, production, and presentation standards
• Applying culinary techniques to food preparation and managing the final presentation and service of food
• Responsible for client relationship management and overseeing and developing an hourly staff

Executive Chef

General

• Provide quality environmental services in an efficient, cost-effective manner
• Manage client relationship management
• Oversee and develop hourly colleagues
• Perform all environmental services-related tasks
• Implement and maintain environmental services programs
• Regularly inspect completed work and complete quality management reports
• Recommend new methods to improve overall performance
• Maintain accurate reports and records
• Recruit, hire, supervise, and evaluate employees
• Complete reports accurately and on time
• Implement inventory control procedures
• Ensure all equipment is clean and in proper working condition
• Coordinate activities with other departments

Environmental Services Supervisor

• Plan, execute and coordinate various catering events according to specific client standards
• Provide direct oversight of catering services to ensure client and customer satisfaction
• Meet with prospective clients to review all aspects of event requirements and execution
• Manage and assist in the set-up and breakdown of catering events
• Direct & supervise staff in execution of events
• Inspect supplies, equipment, or work areas to ensure conformance to established standards
• May purchase food and/or other supplies needed to ensure efficient operation
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained
• Responsible for the food quality and standards of all catering events
• Manage all department expenses and maintain accurate financial recordkeeping for all aspects of catering operations
• Recruit, hire, review and manage staff

Floating Chef Manager

Executive Chef

Environmental Services Supervisor

Catering Manager