Culinary Operations Manager

4 days ago

Leavenworth, Kansas, United States Morrison Living Full time

Job Overview

Morrison Living, a leading provider of hospitality and culinary services, seeks an experienced Culinary Operations Manager to join our team. This role is responsible for overseeing daily kitchen operations, ensuring exceptional food quality, and driving business growth.

About the Role

The ideal candidate will have a minimum of 5 years of progressive culinary/kitchen management experience and be able to demonstrate comprehensive knowledge of food and catering trends. They should possess excellent leadership skills, be hands-on, and have experience with food cost controls, presentation, and sanitation.

Key Responsibilities

  1. Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.
  2. Determines how food should be presented and create decorative food displays.
  3. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients.
  4. Seeks out sources for fresh food; monitors all produce and meat for freshness.
  5. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
  6. Research customer preferences and develops a menu which incorporates local foods and flavors.
  7. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  8. Demonstrate new cooking techniques and equipment to staff.
  9. Supervises and coordinates activities of cooks and workers engaged in food preparation.
  10. Ensure compliance with federal, state, local and company health, safety, sanitation standards.
  11. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  12. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
  13. Monitors the quality of raw and cooked food products to ensure that standards are met.
  14. Follows and enforces food safety and sanitation guidelines.
  15. Maintains purchasing, receiving and food storage standards.
  16. Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies.
  17. Manages department controllable expenses including food cost, supplies, uniforms, and equipment.
  18. Develops and implements guidelines and control procedures for purchasing and receiving areas.
  19. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs.
  20. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives.
  21. Identify major revenue and expense opportunities and possible problems.
  22. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses.
  23. Oversees the food inventory, purchasing, control, and disbursement of all food supplies.
  24. Schedules staff based upon forecasted volumes.
  25. Create 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service.
  26. Professional attitude and appearance while engaging with residents and community staff.
  27. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  28. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
  29. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
  30. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis.
  31. Uses teamwork to support guests and employees.
  32. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department.
  33. Reviews resident satisfaction results and other data to identify areas of improvement.
  34. Responds to and handles guest problems and complaints.
  35. Regularly lead team member meetings
  36. Establishes goals including performance goals, budget goals, team goals, etc.
  37. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  38. Develops and implements strategies and practices which support team member engagement.
  39. Ensures employees are treated fairly and equitably.
  40. Provides team members with the training needed to understand expectations and perform job responsibilities.
  41. Provides team members with the necessary tools to perform their duties and responsibilities.
  42. Communicates performance expectations and provides team members with on-going feedback.
  43. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential.

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