Chef Director- Educational Dining

Who We Are:

NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.

Job Details

Position: Chef Director- Educational Dining

Location: Malden, MA

Salary: $80,000-$85,000

Pay Frequency: Weekly - Direct Deposit

What We Offer You:

• Generous Compensation & Benefits Package

• Health, Dental & Vision Insurance

• Company-Paid Life Insurance

• 401(k) Savings Plan

• Paid Time Off: Vacation, Holiday, Sick Time

• Employee Assistance Program (EAP)

• Career Growth Opportunities

• Various Employee Perks and Reward

Job Summary:

The Chef Director plays a vital leadership role within our educational dining, SPRIGS program, reporting to the General Manager or Regional Vice President. This position is responsible for creating a high-quality, nutritious, and student-focused dining experience. The Chef Director oversees all culinary operations, ensuring compliance with food safety standards, managing a dedicated kitchen team, and fostering a positive dining environment for students, faculty, and staff. This role supports an account with annual revenue up to $500k.

Chef Director Essential Functions:

Culinary

• Develop and implement age-appropriate, seasonal menus that align with nutritional guidelines and student preferences.

• Ensure the quality, consistency, and presentation of all food served.

• Oversee all aspects of food production and daily meal service, including special events and catering.

• Promote healthy, balanced meals through thoughtful recipe planning and ingredient sourcing

Operations

• Responsible for maintaining vendor relationships.

• Inspect supplies, equipment, or work areas to ensure conformance to established standards.

• Arrange for equipment purchases or repairs.

• Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.

• May determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing.

• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.

• Compile and record production or operational data on specified forms.

• Manage client relationships to maintain client satisfaction and account retention.

Financial

• Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.

• Assist in budgetary process.

• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

• Responsible for inventory management.

• Submit financial reporting to the corporate office per NEXDINE guidelines.

• May assist operations in financial recordkeeping.

People

• Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff.

• Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

• Provide excellent customer service to include being attentive, approachable, greeting and thanking students and staff.

• May perform other duties and responsibilities as assigned.