Commissary Sr. Chef Manager

Job Description

LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience—not a requirement—and deliver out-of-this world, truly sensory experiences, feeding your company culture. Learn more by visiting lifeworksrestaurantgroup.com.

 

As a Commissary Sr. Chef Manager, you will direct the daily retail/commissary operations for an assigned facility/site as well as developing the culinary program, which includes but is not limited to the following:

Cost Management

• Manage monthly food cost, conducting inventory as scheduled
• Prepare and execute food order and deliveries adhering to strict HACCP guidelines.

Menu Development

• Collaborating with Food Service Director to establish menu, ensuring Lifeworks standards are upheld.

Oversee Daily Production

• Ensuring optimal food quality, Managing inventory, and handling financial reporting associated with role

 

COMPENSATION: The salary rate for this position ranges from $85,000 - $95,000, depending on circumstances including an applicant's skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. Additional compensation may include a bonus or commission (if relevant). This is Aramark's good faith and reasonable estimate of the range of compensation for this position as of the time of posting. 

 

If hired, employee will be in an “at-will position” and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Aramark or individual department/team performance, and market factors.

 

Job Responsibilities

 

• Build out the commissary program onsite that will support multiple accounts.
• Establish and maintain systems and procedures for the planning, directing, and coordinating of commissary activities for the delivery of products to customers within the account and nearby accounts
• Coordinate unit forecast and unit accounting process 
• Ensure the requirements for appropriate sanitation and safety levels in respective areas are met 
• Execute promotions assigned for that location 
• Supervise unit personnel regarding production, merchandising, quality and cost control 
• Oversee labor scheduling, staffing and employee training 
• Conduct inventory and records management audits to comply with Aramark, government and accrediting agency standards
• Conduct ongoing training for new recipes, batch cooking techniques, and production sheet us
• Ensure the culinary team is following each step of the HACCP system
• Assist in cooking or serving as needed throughout the service

 

Other Responsibilities:

• Coordinate, plan, participate, and supervise the production, preparation and presentation food
• Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products
• Supervisor and participate in the production, preparation, and presentation of all foods for unit as assigned by the Manager or Chef to ensure that a consistent quality product is produced which conforms to all established standards
• Interview, schedule, train develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned.

 

Qualifications

• Bachelor's degree AND/OR 3-5 years culinary industry experience.  
• Managing and communicating effectively in a diverse environment with focus on client and customer services is a key factor of this job.   
• Ability to take initiative and make decisions based off information provided is an essent