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Culinary Operations Manager

2 months ago

Williamsburg, Virginia, United States Colonial Williamsburg Company Full time
PRIMARY RESPONSIBILITIES:

Food Production:
  • Oversee the culinary and support teams to ensure adherence to established operational standards.
  • Food Preparation: Accurately prepare dishes for service in accordance with established recipes and guidelines.
  • Utilize station checklists and forecasting to determine the appropriate quantities of food products needed.
  • Food Service: Ensure all food is prepared according to order specifications, including special requests, while maintaining a consistent pace of service.
  • Develop and cost menus for breakfast, lunch, and dinner in alignment with the brand's policies and procedures.
  • Set a positive example and ensure kitchen standards are upheld professionally.
  • Guide culinary staff in completing daily tasks through effective demonstrations and checklists.
  • Supervise the execution of breakfast, lunch, and dinner service to meet established standards.
  • Manage large party operations in collaboration with restaurant management.
  • Ensure all prep items are produced according to recipes, maintaining ticket times and production standards.
  • Adhere to recipe specifications and presentation standards.
  • Collaborate with procurement to source the freshest and most cost-effective ingredients.
  • Update production sheets and change logs regularly.
  • Supervise cleanliness of kitchen and storage areas.
  • Assist in staff scheduling to ensure adequate coverage.
  • Manage food ordering processes for the operational area.
Inventory Management:
  • Understand and implement the Food Order Guides system for kitchen inventory.
  • Order supplies based on established par levels and forecasts.
  • Utilize the FIFO method for food rotation in storage.
  • Conduct monthly inventory assessments accurately.
  • Place orders using established checklists.
  • Communicate inventory levels to the storeroom keeper when below acceptable levels.
  • Perform weekly spot inventories on high-value items and reconcile findings.
Sanitation Standards:

Maintain compliance with food safety and sanitation protocols, ensuring staff adherence to guidelines such as:
  • Understanding the Temperature Danger Zone.
  • Sanitizing workstations and equipment after handling hazardous foods.
  • Preventing cross-contamination through proper handwashing and awareness.
  • Following the Appearance Policy standards.
  • Maintaining a clean and organized work area at all times.
  • Ensuring uniforms are kept clean and presentable.
  • Wearing protective gloves when handling ready-to-eat foods.
Ensure all employees maintain food handler certifications and foster a positive relationship with health authorities. Address any health compliance issues promptly and prevent recurrence of critical violations.

Safety Compliance:

a. Ensure team members complete all required safety training, including:
  • Safety orientation.
  • Fire safety training.
  • Manual handling techniques.
  • Asbestos awareness.
  • Slip, trip, and fall prevention.
b. Document all incidents occurring during shifts.

c. Complete follow-up reports for incidents.

d. Wear slip-resistant footwear to minimize hazards.

e. Promote safety in the workplace by:
  • Identifying and addressing workplace hazards.
  • Maintaining sharp kitchen tools and using them safely.
  • Understanding safe equipment operation and maintenance.
  • Utilizing proper lifting techniques and seeking assistance when needed.
  • Using carts for transporting goods over distances.
  • Reporting hazards to supervisors immediately.
  • Encouraging adherence to safety protocols among staff.
f. Identify and troubleshoot potential issues with kitchen facilities and equipment, ensuring timely maintenance and repairs.

g. Stay informed on risk management practices.

Financial Oversight:
  • Ensure accurate timekeeping for culinary staff in accordance with attendance policies.
  • Maintain awareness of food and labor costs to effectively manage expenses.
  • Monitor overtime and implement strategies to minimize it.
  • Conduct performance evaluations and training to uphold employee standards.
  • Participate in daily briefings to highlight menu specials and upselling techniques.
  • Ensure food quality and timeliness meet established standards.
Effective Communication:
  • Foster open communication with team members and management to enhance operational efficiency.
  • Conduct daily briefings to outline tasks and responsibilities.
  • Communicate effectively with cooks, stewards, and other staff.
  • Attend all relevant meetings concerning food and beverage operations.
  • Inform staff of menu changes and special events promptly.
Team Collaboration:
  • Encourage teamwork within the culinary team and across departments.
  • Proactively offer assistance when needed.
  • Implement strategies to improve efficiency in production and labor.
  • Take initiative to guide others in collaborative efforts.
  • Develop staffing plans for kitchen personnel.
SUPERVISORY RESPONSIBILITIES:

Direct Supervision: Provide first-line supervision for culinary staff and assistant chefs.

Indirect Supervision: Offer second-line supervision for cooks, pantry supervisors, and stewards.

QUALIFICATIONS:

Education:
  • Culinary degree with a minimum of 5 years of relevant managerial experience in the hospitality industry.
Knowledge:

Comprehensive understanding of kitchen operations, including:
  • Profit and loss management.
  • Menu development and American regional cuisine.
  • Budget administration and equipment management.
Experience:

Demonstrated success in upscale hotel, resort, and restaurant environments, with a proven culinary track record.

Personal Attributes:
  • Strong leadership and communication skills.
  • Approachable demeanor with guests and staff.
  • Ability to build partnerships within and outside the team.
  • Maintain a calm and positive attitude.
Business Acumen:

Ability to:
  • Analyze financial statements.
  • Develop and manage operating budgets.
  • Forecast business levels effectively.
  • Monitor food costs and manage waste.
  • Implement internal controls for food storage and production.
  • Conduct menu engineering analysis.
  • Adjust staffing based on business needs.
Preferred Qualifications:
  • Experience in training and development programs and union contract administration.
  • Commitment to long-term excellence in culinary operations.