Culinary Operations Manager
3 weeks ago
The Culinary Room Chef is a key member of the Food and Beverage team, responsible for overseeing all aspects of food production, including menu planning, purchasing, and inventory management. This role requires a strong leader who can motivate and direct a team of culinary professionals to deliver exceptional dining experiences to our guests.
Purpose:At Wind Creek Hospitality, we strive to create an environment where our guests feel welcome, valued, and entertained. Our culinary team plays a critical role in achieving this goal by providing high-quality food and beverages that exceed our guests' expectations.
Key Responsibilities:- Develop and implement menu plans that meet the needs of our guests and align with our brand standards.
- Manage food costs, inventory, and labor to ensure efficient operations and maximize profitability.
- Lead and motivate a team of culinary professionals to deliver exceptional service and quality food.
- Collaborate with other departments, such as marketing and leadership, to develop and execute culinary events and promotions.
- Ensure compliance with food safety and sanitation standards, including HACCP protocols.
- Monitor and control kitchen operations to ensure efficient use of resources and minimize waste.
- Develop and implement training programs to enhance the skills and knowledge of culinary team members.
- Conduct regular audits and assessments to identify areas for improvement and implement corrective actions.
- Maintain a clean, safe, and organized kitchen environment that meets our brand standards.
- Perform other duties as assigned by leadership.
- Graduate of a post-high school culinary arts program and a minimum of three years' experience in a supervisory role in food production, preferably in a hotel or high-volume restaurant.
- Certification as an Executive Chef by the American Culinary Federation (ACF) is preferred but not required.
- Proven track record of implementing and maintaining food production operational standards, including menu planning, inventory management, and labor control.
- Excellent interpersonal, customer service, and communication skills, with the ability to work effectively with diverse departments and teams.
- Ability to compile, compute, and analyze data to inform decision-making and drive business results.
- Ability to work independently and as part of a team, with a strong focus on collaboration and communication.
- Ability to maintain a high level of maturity, dependability, and punctuality, with a strong commitment to hospitality and customer service.
- Ability to pass a Serve Safe Sanitation training program and maintain a valid Tribal Gaming License.
- Ability to work in a smoke/secondary smoke environment and travel as required.
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