Culinary Manager

St. Vincent De Paul of Baltimore has mandated COVID-19 and influenza vaccines, as applicable. Exceptions to the COVID and flu vaccine requirements may be provided to individuals for religious beliefs or medical reasons. Requests for an exception must be submitted to SVDP Human Resources Department for consideration.

ABOUT US

Join the St. Vincent de Paul Team, where what you do is much more than just a job—it’s a cause. Our staff members are true partners in our mission to help those impacted by poverty achieve their full potential. Their job satisfaction comes from knowing that their work each day has a positive impact on people’s lives. If you are the type of person who is excited and motivated by the idea of doing good for others, and our community, come join us We are looking for high-energy staff members willing to share a commitment for our cause in a workplace filled with other caring people. We offer you a competitive salary, generous benefits, a culture where learning and growth is encouraged, a workplace where employees are highly valued and, most of all, an opportunity to be passionate about what you do every day. We are continuing to grow our organization and have many opportunities to be a part of our culture and make an impact within the community

SUMMARY

Responsible for the direct supervision of day-to-day foodservice operations, including supervising kitchen and packaging staff, scheduling, food and labor costs management, inventory management, menu planning, food quality control, and safety and sanitation management. Responsible for supervising the preparation of meals in a timely, accurate, and safe manner and cleanliness of the facility.

PRIMARY DUTIES

• Ensures a positive, efficient, and orderly work environment, timely delivery of food to customers, and a quality product.
• Performs regular menu planning, working collaboratively with the culinary team.
• Prepares and adheres to daily production sheets.
• Implement and ensure maintenance of HACCP plan.
• Ensure that inventory levels are maintained with reference to cost control and proper rotation to ensure compliance with budget objectives and production requirements.
• Develops a working relationship with vendors to ensure on time deliveries and freshness of product.
• Utilize our food production system (Chef Tec) to develop standardize production recipes to ensure consistent quality with reference to standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Maintain monthly cost-benefit analysis of our menus.
• Develops and implements schedules (e.g. production, cleaning, etc.) for the purpose of ensuring efficient and effective kitchen operations.
• Monitor taste and quality control of all food production.
• Directly supervises kitchen and packaging staff, providing ongoing training, direction, and coaching to improve performance.
• Verifies that the packing staff follow all their assigned duties according to the clients requests and orders.
• Utilize company production planning tools and resources to ensure facility accountability for production scheduling.

SECONDARY DUTIES

• Responsible for the tracking and ordering of necessary supplies.
• Ensures that all kitchen staff maintain the necessary certifications.
• Works with the training chef to ensure alignment of the classroom and on-the-job experiences for the students at the training program.
• Stays current with food trends; understands and implements the expectations of the USDA and other agencies about food specifications including but not limited to portions size and types of foods served daily.
• Ensure compliance with all organization policies and procedures.
• Maintain compliance with all Federal, State and Local laws/regulations that affect operations and safety, while promoting safety policies and awareness.
• Attends and fully participates in all staff meetings and other internal meetings.
• Upholds vision, mission and values of St. Vincent de Paul of Baltimore.
• Assists with and attends special events help by St. Vincent de Paul Enterprises, as necessary.
• Supports a welcoming and positive environment for volunteers and works with them effectively.
• Other duties as required.

QUALIFICATIONS

• Associate’s Degree in Culinary Arts, required.
• 3 years of experience in a managerial role in large scale food service operations.
• Strong verbal and written communication skills.
• Strong leadership skills, and abilities including initiative, team building, customer service. planning, and organization.
• Strong computer skills.
• Ability to work a flexible schedule, including weekends.
• Valid Driver’s License.