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Culinary Operations Manager

2 months ago

Austin, Texas, United States ClubCorp Full time

Culinary Operations Manager at ClubCorp

Position Overview:

The Culinary Operations Manager is responsible for overseeing all facets of the culinary services, including operational tasks and financial management. This role involves leading and mentoring kitchen personnel while enhancing the quality and profitability of food offerings. As a key representative of the culinary program, the Culinary Operations Manager plays a vital role in shaping the brand's identity.

Key Responsibilities:

  • Provide strategic guidance for daily culinary operations.
  • Support the recruitment, training, and development of culinary team members.
  • Plan and oversee the sourcing, preparation, and presentation of food items.
  • Ensure compliance with safety and sanitation standards in all back-of-house operations.
  • Maintain awareness of cost management and operational targets.
  • Uphold all departmental policies, procedures, and brand standards.
  • Complete necessary administrative tasks, including operational reports and inventory management.
  • Contribute to menu development and oversee food presentation across various dining concepts.
  • Manage labor and operational costs through effective planning and resource allocation.
  • Engage with members, promoting food and beverage offerings while addressing special requests.
  • Mentor team members through hands-on training and collaboration.
  • Actively participate in management meetings and foster relationships across all departments.

Additional Expectations:

Due to the dynamic nature of our operations, flexibility in performing various roles is essential. All team members are expected to assist colleagues as needed, contributing to a collaborative work environment.

Adherence to company policies and operational standards is mandatory, ensuring a safe and efficient workplace. Team members should maintain a professional appearance and conduct themselves in a manner that reflects the values of ClubCorp.

Qualifications:

A minimum of 3-5 years of experience in a culinary leadership role is required, including experience in staff supervision, cost control, and quality assurance. A high school diploma or equivalent is necessary, with a preference for candidates holding a college degree. A valid County Food Handlers Permit is also required.