Chef Manager Resume Samples

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Chef Managers are employed by restaurants or large institutions such as schools, hotels, and hospitals. Chef Manager responsibilities include coordinating staff, purchasing supplies, developing menus, ensuring unit profitability, and overseeing food preparation. Based on our most successful example resumes for Chef Manager, these professionals are expected to demonstrate food preparation expertise, menu creation skills, leadership, budgeting competency, teamwork, and food hygiene knowledge. Employers select resumes showcasing a culinary degree. Safety procedures certification may be required.

1

Chef Manager

Served as floating chef manager producing three meals per day in five different locations for the Spectrum drug rehabilitation facility located in Westborough, MA

  • Coordinated menus and the transportation of meals to be served in multiple locations.
  • Created job descriptions with procedures for the staff to follow to be more productive.
  • Daily meal production and staff management including the operation of many special functions up to 350 guests.
  • Managed rental of equipment and the training of temporary wait staff for large functions.
Candidate Info
32
years in
workforce
3
years
at this job
AS
Culinary Arts
2

Chef Manager

Planned weekly menus and established portion sizes and standards of service for all menu items

  • Controlled food cost by following purchasing specifications, product storage requirements, recipe standards and waste control procedures
  • Trained kitchen staff in safe operating procedures of equipment, utensils, and machinery
  • Trained kitchen staff in sanitation practices, established cleaning schedules, stock rotations, refrigeration temperature control points, and other sanitary controls
  • Evaluated job performance, rewarded, and disciplined kitchen staff as appropriate
  • Ensured that during food preparation quality standards were maintained, trained team in cooking
  • Maintains a safe and sanitary work environment for all team members
  • Reduced food cost by 2% and increased sales by 13% from budget, while managing a P&L account
Candidate Info
11
years in
workforce
1
year
at this job
BA
Food Service Management
3

Chef Manager

Assisted with menu planning, purchasing, inventory, cost, food, and, labor control with the General and Regional Managers

  • Balanced registers for employees as well as balanced safe.
  • Ensured that methods of food preparation, production and presentation complied with standards and Client specification
  • Completed and maintained all legislative paper work as required by law
  • Maintained the Company standard of hygiene and safety and take any action as is necessary
  • Managed and trained 15+ people helping them develop as better employees
Candidate Info
8
years in
workforce
2
years
at this job
HS
High School Diploma
AS
Technology
4

Chef Manager

15 Million dollar annual sales including $1 Million dollar week with the Tall Ships with focused menu to expedite crowds.

  • Planned and executed menus for large corporate private parties and galas.
  • Showcased restaurant at various trade shows and public exhibitions.
  • Managed kitchen for shared Temiscal Mexican Cantina.
Candidate Info
27
years in
workforce
1
year
at this job
5

Chef Manager Nutrition Services

  • Managed up to 135 kitchen staff by planning staff schedule, and overseeing all kitchen and food operations for 21 schools within the [company name].
  • Organized budget and cut unwarranted food service costs by implementing cost control procedures and remaining within the budget.
  • Communicated effectively within vendors by placing accurate food orders and resolving discrepancies and correlated issues.
  • Planned, organized and directed the preparations, delivery and service of all school catering and special meal requests.
  • Operated a variety of kitchen and food service equipment including cash register, point of sale and inventory software.
Candidate Info
18
years in
workforce
5
years
at this job
6

Chef Manager

  • Responsible for the operation of the unit including: purchasing, accounting, receiving, inventory, menu planning, cost controls, maintenance of food safety and sanitation procedures, quality control, employee training and development, client and guest relations.
  • Decreased labor, purchasing, and other costs by $85,000, and consistently maintained or came in below monthly budget.
  • Assisted South Florida Water Management District for two fiscal months to improve food quality. Hot food sales increased by 5%.
  • Total Food Service Direction, Fine Host Corporation, Aramark Corporation, Lackmann Culinary Services, Compass Corporation, Phoenix Restaurants, Inc.
Candidate Info
34
years in
workforce
18
years
at this job
7

Chef Manager

  • For health food restaurant within the school. Prepared delight Vegan Dishes & Kosher style platters for a number of venues from parking lots to black tie affairs
  • Prepared proposals & contracts for private day school snack and lunch program.
  • Oversaw all food operations at the day school account.
  • Transformed operations, increasing profits 35% by creating new menu items and marketing catering services to businesses and families.
Candidate Info
20
years in
workforce
8
years
at this job
C
Management
8

Chef Manager

Supervised a team of 3 people to ensure our food is produced in an efficient manner

  • Planned menu cycles keeping within our projected food cost
  • Ordered all supplies, and food needed to run the kitchen properly
  • Took inventory weekly, and entered it into a report
  • Served 200-250 people on a daily basis Mon-Fri
Candidate Info
6
years in
workforce
7
months
at this job
AAS
Culinary Arts
9

Chef Manager

  • Supervised and evaluated the activities of the kitchen; managing a staff of three
  • Ensured the quality of food was in accordance with expectations and standards
  • Oversaw the complete preparation of 60 meals per day
  • Managed inventory control and ordering
Candidate Info
2
years in
workforce
6
months
at this job
10

Chef Manager

Providing comprehensive service through planed and coordinated analyses of the modified diet menus using the regular menu as a guide and stayed within the budgetary allowances and the Recommended Dietary Intake serving an adult assisted living.

  • Followed mandated health regulations with a HACCP program and proper sanctification procedures.
  • Spearheaded the creation of catering program that increased sales by 100%
  • Kept the food Cost 4.8% below budget and Labor 5.2% below budget
  • Responsible for pay roll, hiring, firing, training, and procurement for unit.
  • Directed safety, sanitation and maintenance program for unit.
  • Maintained a safe working environment without a time loss accident.
  • Throughout my six years maintained an A rating on Safety Board Inspections.
  • Worked with Baptist East RN to do Nutrition Assessments to cater to each specific nutritional diets like gluten free, diverticulitis, high sodium, diabetic diets, and high cholesterol.
Candidate Info
21
years in
workforce
6
years
at this job
BS
Nutrition

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