Division Chef

Metz Culinary Management is growing and we are seeking a Dynamic Division Chef to lead the Culinary Program and provide professional insight and vision to our Divisional Executive Chefs and their amazing teams. Our Corporate Chef will have a strong background in Contract Dining Services. A Master Chef with perfected Culinary Skills who will share, and reinforce our culture, values and attributes creating an environment for personal growth, enrichment and career success.

We are a FAMILY-DRIVEN company that collaborates with its Client Partners to deliver RESTAURANT-INSPIRED hospitality to each and every guest in the Healthcare, Education, and Corporate Dining Industries.

As one of the fastest growing companies in the industry, we continually seek talented and dedicated individuals who share our commitment to excellence. Join our team of over 10,000 team members who share a passion for Onsite Dining and Support Services, working together toward one common goal, excellence, in quality and service. We are committed to providing the atmosphere, opportunity, and benefits that enable us to be an employer of choice in the industry.

Description:

The Division Chef’s primary role is to serve as a leader and support resource to General Managers and Executive Chef’s Culinary Program while balancing the needs and goals of our Client-Partners and business goals. The Leadership role is broad, encompassing responsibility for growth of sales, profits and employees in the primary operating area. The Division Chef is expected to model The Metz Culinary Management Corporate Values and Employee Attributes in the exercise of his/her responsibilities. There are several key success indicators: sales growth, consistent profitability commensurate with the sales levels and operating conditions and the retention of our most valued stakeholders.

Metz Culinary Management is first and foremost about Hospitality welcoming and delighting people, being generous in spirit and deed, and anticipating the details of their needs and wants. It is the Division Chef’s role to create an environment that reflects Metz Culinary Management’s Hospitality in everything we do.

Position Requirements and Qualifications:

• Associate Culinary Degree required
• CEC Preferred
• 10 years of relevant experience with progressive growth
• Ability to travel when required

We are a family-driven company that delivers restaurant-inspired hospitality to everyone we serve.

The Corporate Support Division Chef at Metz Culinary Management works with the Culinary Director and company culinarians in the assigned line of business. The position combines hands-on cooking and training, recipe development, and overall management of the division’s culinary direction, culture, and value to the client. Metz Culinary Management’s Division Chefs must be naturally passionate about the culinary arts, food quality and safety, guest and client satisfaction, and employee engagement.

DUTIES & RESPONSIBILITIES

• Works directly with the Culinary Director to determine each division’s culinary needs and focus, and then plans accordingly.

• Acquires and demonstrates knowledge of Division Vice Presidents’ (DVP’s) operations, menus, initiatives, goals, and objectives.

• Develops strong working relationships with DVPs & District Managers (DM’s) by building rapport, earning trust, and being the DVP’s “go-to” culinary expert.

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Travel to accounts to:

• Conduct culinary training for on-site chefs and production teams

• Ensure company standards are being executed

• Support new account openings

• Displays exceptional team-building skills, strong interpersonal skills, and the ability to interact with visitors, staff, and all levels of management

• Serves as a role model of good judgment for account chefs in alignment with the standards of the highest level of excellent customer service.

• Leads the development of improvement plans for the division related to food production and standardization of company programs.

• Collaborates and works with other Division Chefs and cross-functional team members in a productive, professional, and thoughtful way.

• Division menu and recipe development.

• Collaborates and evaluates new food products with the VP of Procurement & Culinary and the Culinary Director.

• Models good culinary practices at all times; maintains a clean and organized workspace and practices “clean as you go” habits.

• Ability to travel up to 100% is required.