Head of Culinary

4 weeks ago

San Francisco, United States Saluhall SF Inc Full time

Saluhall's Head of Culinary is responsible for overseeing and managing the seamless running of the Kitchen departments under the Saluhall Food Concepts; Smörgasland, Burgare Bar, Snöberg and Kitchen Porter departments, by providing a highly efficient and effective service while ensuring that all financial and statutory requirements are met. Management of line staff to include interviewing, hiring, training, scheduling, promoting, performance evaluations, disciplining, and termination. This position will be in charge of all Kitchen and Kitchen Porter operations during service, guiding the team in supporting the delivery of outstanding customer service.

ESSENTIAL JOB FUNCTIONS:

  • Management and oversight of recruiting, hiring, training, scheduling, supervision of employees and overall performance and development in conjunction with the culinary team.

  • Appraising employee’s overall productivity and efficiency for recommendations for promotions, performance evaluations, disciplining and/or terminations.

  • Development and maintenance of a detailed Food Concept(s) Operations Manual that reflects policies & procedures, work processes and standards of performance within the Food Concepts. Ensures annual review to accurately reflect any changes.

  • In accordance with the Food Concept(s) Operations Manual leads the creation and preparation of (new) food items according to standard recipes (recipe templates), with flair, creativity and quality standards.

  • Together with the Managing Director, General Manager and key stakeholders plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions and popularity of various dishes and frequency of menu.

  • Oversee kitchen(s) inventory, purchasing and food cost.

  • At times (2-4 times annually) and subject to case-by-case arrangements with the Head of the Saluhall Cookery Skola, run of show etc. engage in, host and lead masterclasses on e.g. Saluhall Food Concepts signatures for the public and/or corporate clients.

  • Control food costs and minimize waste of all food items.

  • Reviews menus, analyzes recipes, determines food, labor, overhead costs and assigns prices to menu items as needed by the Managing Director, General Manager and key stakeholders.

  • To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

  • Engaging and sharing contrastive feedback to the Managing Director, General Manager and key stakeholders in line with Saluhall’s vision of great food.

  • Being the “Example” at all times that the staff witnesses, and knowing that a much greater response from the staff is achieved by leading the way and not directing the way. Instill a culture of pride and ownership.

  • Collaborate with other departments (e.g. Finance, HR, event sales functions etc. – but also external Vendors/kiosk operators), as well as to ensure a positive guest experience across the entire Saluhall footprint.

  • To maximize employee morale and productivity. To assist and train line staff and Sous Chefs in the preparation of all dishes and provide performance feedback.

  • To ensure the Saluhall operational budgets are strictly adhered to, all costs are controlled, and any expenditure approved.

  • To ensure the proper handling and storage of all food items according to health and safety.

  • To maintain good working relationships with colleagues and all other departments and liaison with Human Resources and the General Manager with staff or colleague issues.

  • To abide by all federal, state and local labor, health and safety laws.

  • To have a complete understanding of the Saluhall policy relating to Fire, Hygiene and Safety; including staff training and adherence by all.

  • To have a complete understanding of Saluhall employee handbook and adhere to the regulations contained within it.

  • To have a complete understanding of Saluhall Food Concepts Operating Manual, Menus & Recipes Handbook, and Food Concepts People & Culture and adhere to the regulations contained within it.

  • To develop an open culture of communication, both formal and informal and encourage employee involvement.

ADDITIONAL DUTIES:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions:

  • Respond quickly and properly in any restaurant emergency situation.

  • Maintain an alert and attentive demeanor at all times in addition to remaining calm during periods of heavy business volumes.

  • Maintain cleanliness in all areas of the kitchen & restaurant. Maintains the highest standard of hygiene and sanitation. Follows Health Department standards for hygiene and safe food handling.

  • The ability to perform other tasks and duties as directed.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

  • Good managerial skills, communication skills and organizational skills.

  • Ability to handle stressful situations and be able to prevent and/or handle emergency situations.

  • Display a positive attitude when working with a variety of people, and the ability to work well under pressure. To provide a courteous and professional service.

  • Responsible, neat and clean in appearance.

  • Strong communication skills with supervisors and team members.

  • Must be able to read, write and speak English.

LICENSES OR CERTIFICATES: Ability to obtain and/or maintain any government required licenses, certificates or permits, including but not limited Food Handling, Food Allergens and CPR/First Aid.

PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION:

  • Most work tasks are performed indoors. Temperature is moderated and controlled by facility environmental systems.

  • Able to stand and exert well-paced mobility for an extended period of time.

  • Able to lift up to 25lbs. and on a regular and continuing basis.

  • Able to bend, stoop, kneel, reach, push, pull, twist, walk, crouch, squat and stretch to fulfill tasks.

  • Manual dexterity required to use and operate all necessary equipment.

SALUHALL is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, gender identity, sexual orientation, or protected veteran status.

All SALUHALL job descriptions are subject to change to business needs.

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