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Culinary Operations Leader

2 months ago

St Augustine, Florida, United States River & Fort Full time
Job Overview

Join a prestigious and award-winning restaurant group as a Culinary Operations Leader. This is a fantastic opportunity to showcase your culinary skills in a beautifully designed, high-volume environment that prioritizes culinary excellence.


We are seeking a dedicated and ambitious culinary professional to provide exceptional leadership to our Back of House team. Your role will be crucial in ensuring the consistent application of quality standards, operational systems, procedures, and the cultural values of our establishment.


Key Responsibilities:
  • Oversee compliance with quality standards, operational systems, and food safety regulations.
  • Exemplify and influence the behaviors of team members to reflect our cultural values, fostering a safe and healthy work environment while enhancing guest experiences.
  • Develop and mentor hourly staff to build a strong talent pipeline and support organizational growth.
  • Contribute to restaurant profitability through effective financial oversight.
  • Ensure that Back of House facilities are well-maintained.
  • Represent and uphold the River & Fort brand.
  • Assist with the launch of new restaurant locations as needed.

Menu Development:
  • Support the coordination of system updates, purchasing activities, and logistics for new menu introductions.
  • Collaborate with the Executive Chef to assign line station responsibilities for new menu items.
  • Maintain documentation for new menu recipes at the restaurant level.
  • Work with the Executive Chef to plan and execute food demonstrations and training sessions for new menu items.
  • Gather and analyze feedback from the team to address challenges post-rollout and implement necessary improvements.

Quality Assurance:
  • Model and coach the restaurant team on food quality standards.
  • Continuously monitor food execution and coach the Back of House team to ensure adherence to recipes and proper preparation techniques.
  • Possess expert knowledge of all aspects of menu production, observing and correcting any issues related to recipe adherence, food quality, storage, and equipment maintenance.
  • Collaborate with the Executive Chef to gather feedback regarding quality issues and take corrective actions as needed.

Operational Excellence:
  • Partner with the Executive Chef to ensure a well-trained Back of House staff for effective restaurant operations.
  • Teach and supervise daily routines in the Back of House, ensuring compliance with operational systems and standards.
  • Adhere strictly to company specifications and food safety protocols.
  • Maintain a safe work environment in the Back of House to minimize the risk of injuries.
  • Assist the Executive Chef in managing maintenance programs to keep the restaurant in optimal condition.

Financial Oversight:
  • Collaborate with the Executive Chef to evaluate purchasing practices and ingredient usage to ensure cost-effective operations without compromising quality.
  • Monitor daily operations for improper food handling and waste, taking corrective actions as necessary.

Qualifications:
  • At least 1 year of experience as a Back of House Kitchen Manager or Lead Cook in a high-volume restaurant.
  • Strong organizational skills with the ability to multitask.
  • Adaptability to changing priorities and the ability to manage workloads with minimal supervision.
  • High attention to detail and commitment to follow-through.
  • Dependable, reliable, and highly motivated.
  • Effective communication skills in English.
  • Able to work shifts exceeding 10 hours.
  • Capable of standing, sitting, or walking for extended periods.
  • Able to lift and carry up to 50 lbs. as required.
  • Dexterity to operate kitchen equipment and utensils.
  • Ability to withstand temperature changes, smoke, steam, and heat.
  • Comfortable working in confined spaces.
  • Possess the sensory abilities to detect emergency situations and assess food quality.