Senior Culinary Operations Manager
4 weeks ago
About the Role
The Senior Culinary Operations Manager at Komodo - Las Vegas will serve as the second in command of the kitchen, assisting the Executive Chef in preparing and supervising all food production for dining, events, and functions at the restaurant. This individual will help supervise all kitchen employees and ensure that all food quality standards are met within budgetary parameters.
Key Responsibilities
- Oversee the Back of House operations (BOH) to ensure that all employees are performing to the standards set by the Executive Chef.
- Maintain financial and labor percentages set by the Executive Chef.
- Prepare and instruct others to prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking.
- Assume responsibility for the quality of products served.
- Consistently follow standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
- Ensure sufficient levels of food products at line stations to assure a smooth service period.
- Maintain a clean and sanitary workstation area including tables, cooking equipment, and refrigeration equipment.
- Facilitate employee meetings and bring suggestions for improvement.
- Prepare and supervise kitchen staff responsible for all daily items to ensure that all cooking methods, garnishes, and portion sizes are followed per standardized recipes.
- Assist the Executive Chef with completion of inventories, cost control, and food waste monitoring and reduction.
- Assume full responsibility for all culinary operations in the absence of the Executive Chef.
- Assist the Executive Chef with the supervision and training of all kitchen employees, ensuring that all sanitation and safety procedures are followed and maintained.
- Consistently maintain and check standards for quality, cost, eye appeal, and flavor.
- Assist the Executive Chef in weekly scheduling to ensure proper staffing levels to maximize profitability while ensuring that maximum production is achieved.
- Makes recommendations and inspects all equipment to ensure safety and cleanliness.
- Works in any station or completes all duties as assigned by the Executive Chef.
- Works with the front-of-the-house staff.
- Assists in the ordering, receiving, storing, and handling of all food.
- Reports member and guests' feedback to the Executive Chef and any actions that may have been taken.
Requirements
- Culinary Degree is preferred.
- Passionate about food.
- Strong communication and leadership skills.
- Possess a positive attitude and be a problem solver.
- Ability to work a flexible schedule including nights, weekends, and holidays.
- Ability to frequently lift/move up to 50 lbs. and occasionally lift/move up to 100 lbs.
- Authorization to work in the U.S.
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