Chef Manager

Job Description

Position: Chef Manager

FLSA: Full-Time

Schedule: This full-time position will be located at the Augustine Institute in Florissant, Missouri

Reporting to: Food and Beverage Director

The mission of the Augustine Institute is to serve the formation of Catholics for the New Evangelization. Through our academic and parish programs, we equip Catholics intellectually, spiritually, and pastorally to renew the Church and transform the world for Christ. Our work environment is collaborative and team-oriented with an amazing team of talented professionals that are passionate about Augustine Institute’s mission.

Job Summary:

The Chef Manager is responsible for overseeing the daily operations of the kitchen and food service areas, ensuring high-quality food preparation, excellent customer service, and adherence to health and safety regulations. This role combines culinary expertise with managerial skills to supervise kitchen staff, manage budgets, and maintain efficient operations.

Key Responsibilities:

Menu Planning & Execution:

Develop and update menus based on seasonal ingredients, customer preferences, and cost considerations.

Ensure all meals are prepared and presented according to company standards.

Oversee special dietary requirements and allergy management.

Staff Management:

Hire, train, schedule, and supervise kitchen and service staff.

Conduct regular performance evaluations and support staff development.

Foster a positive and professional team environment.

Inventory & Cost Control:

Manage food and supply orders to maintain appropriate inventory levels.

Monitor and control food costs, labor expenses, and minimize waste.

Work with suppliers and vendors to ensure quality and cost-effective purchasing.

Health & Safety Compliance:

Enforce food safety, sanitation, and hygiene standards (e.g., HACCP, local regulations).

Ensure kitchen equipment is maintained, and safety procedures are followed.

Maintain records for inspections and audits.

Customer Service:

Interact with guests to receive feedback and resolve any food-related issues.

Ensure customer satisfaction through consistent quality and service.

Qualifications:

Proven experience as a Chef, Sous Chef, or Kitchen Manager.

Culinary degree or equivalent professional training preferred.

Strong leadership, organizational, and communication skills.

Solid understanding of food preparation, kitchen operations, and sanitation standards.

Proficiency with kitchen management software and basic budgeting.

Physical Requirements:

Ability to stand for long periods and lift up to 50 pounds.

Work in a fast-paced, hot kitchen environment.Work Schedule:

Flexible availability including weekends, holidays, and occasional extended hours as needed.

The Augustine Institute is an equal opportunity employer. All employment decisions are made based on qualifications, merit, and business need.

Full-time