Culinary Operations Manager @ Crescent Services

1 week ago

Syracuse, New York, United States Crescent Services Full time
Job Overview:

As the Culinary Operations Manager, you will oversee all facets of kitchen management and staff supervision for two full-service dining establishments and a high-volume banquet and catering division. Your role is crucial in ensuring the meticulous preparation of menu offerings and the appropriate handling and storage of food items in line with established standards. You will also coordinate food procurement and menu development while maintaining approved food and labor costs.

Reports to: General Manager

Key Responsibilities:

  1. Ensure comprehensive knowledge of and adherence to all departmental and organizational policies and procedures by associates.
  2. Conduct interviews, hire, train, evaluate performance, address issues, maintain open communication, and recommend disciplinary actions when necessary.
  3. Set daily priorities and delegate production and preparation tasks to kitchen staff.
  4. Review daily menu specials and provide constructive feedback to Sous chefs.
  5. Examine banquet event orders and note any modifications.
  6. Communicate effectively both verbally and in writing to give clear guidance to staff.
  7. Perform physical inventory checks of designated food items daily.
  8. Order necessary supplies for the day and ensure proper receipt and storage. Collaborate with Purchasing and Storeroom teams to ensure product quality.
  9. Meet with staff to discuss equipment needs, banquet assistance, cleaning schedules, and health/safety compliance.
  10. Monitor staff attendance and document any tardiness or absences.
  11. Ensure each kitchen area is equipped with the necessary tools, supplies, and equipment to meet operational demands.
  12. Keep recipe cards, production schedules, and plating guides updated and visible.
  13. Ensure all staff prepare menu items according to recipes and yield guides, adhering to departmental standards.
  14. Evaluate staff performance and ensure all procedures are followed according to departmental standards; address any deficiencies with the relevant personnel.
  15. Observe guest feedback and collaborate with service staff to guarantee guest satisfaction.
  16. Conduct regular inspections of kitchen areas and direct staff to rectify any identified issues, ensuring quality and attention to detail.
  17. Innovate new menu items, test recipes, and document them accordingly.
  18. Assist the Catering department in crafting special menus for events; engage with clients as needed for private tastings.
  19. Analyze daily sales and food costs; resolve discrepancies with the financial controller.
  20. Utilize surplus items efficiently to minimize waste.
  21. Oversee and guide the training of new hires in specific kitchen operations; maintain ongoing training programs for existing staff and reassess roles as necessary.
  22. Recruit and hire new kitchen personnel in accordance with company policies and standards.
  23. Create weekly work schedules for kitchen staff based on staffing guidelines and projected labor costs, adjusting as needed to meet business demands. Prepare daily and weekly payroll reports.
  24. Adhere to attendance policies and be consistently available for work.
  25. Perform any other job-related duties as assigned.
Required Skills and Abilities:

Must possess the ability to communicate effectively in English. A self-motivated individual with a balanced demeanor is essential. Maintain a professional appearance and conduct at all times. Strong communication skills with guests are necessary. Willingness to assist colleagues and be a team player is crucial. Ability to transport cases of goods to workstations and move food items from storage/prep areas to serving lines. Competence in handling all food products and ingredients is required. Ability to operate, clean, and maintain all necessary equipment. Skills in menu planning and recipe development are essential. Basic supervisory skills to plan, organize, direct, coach, train, and discipline as needed are required. Ability to ensure the security of kitchen access, products, and company property is vital. Must be able to work under stress, manage time constraints, and engage in physical activity, including continuous walking. Manual dexterity is necessary for operating food machinery. Ability to lift and carry items weighing up to 100 lbs. consistently is required.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or discriminate against employees or applicants based on inquiries about, discussions of, or disclosures regarding their own pay or the pay of another employee or applicant. However, employees with access to compensation information as part of their essential job functions cannot disclose this information to individuals without access unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR c)

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