Job Description

Corporate Executive Chef/ General Manager Position: Executive Chef/Operations Location: San Jose, California (Fully on site) Salary: $85K-$95K+ Bonus Growing Aviation Hospitality Services provider seeks a new General Manager to join their team. Responsibilities: Responsible for supporting operational directives for kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and corporate requirements. Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services. Responsible for supporting District Manager in operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development, and approving payroll records. Supports District Manager, Payroll Department, HR, IT & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately. Responsible for supporting the kitchen’s financial performance in accordance with all established quality performance standards, corporate guidelines, and budgets. Responsible for managing kitchen adherence to execute corporate guidelines in maintaining operations, HACCP/food safety & premium quality. Manages cleaning and maintenance of all company assets and arranges for repairs, contracts, and other services. Conduct monthly inventory for kitchen & locker products. Assists DM in local sales promotions, client relationship visits, communicating and recording- reporting inventory, and all local purchasing and receiving policies and procedures. Supports District Manager in communicating and maintaining client relationships with local client base. Supports District Manager in supervising local employees in compliance with the most recent company handbook and in a manner consistent with company established goals and objectives. Qualifications: 5+ years in food/bev operations management experience overseeing staff, client engagement & inventory management. Preferably in a multi-location environment. Must have a base knowledge of finance and accounting principles and Department of Health Regulations. Must demonstrate ability to schedule and manage P&L, labor and food cost within a budget. Must be able to manage fulfillment team and process as well as vehicle fleet, off-site employee management and the expenses associated with this business component. Multi-lingual is preferred. The employee is required to stand and walk. The employee must lift and/or move up to 40 pounds. A flexible work schedule required, including weekends and holidays and frequent travel (10-20%). Seniority level Mid-Senior level Employment type Full-time Job function Administrative, Customer Service, and Quality Assurance Industries Hospitality, Food and Beverage Services, and Wholesale Food and Beverage Medical insurance, 401(k), Vision insurance, Disability insurance. #J-18808-Ljbffr Addition Management

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