Culinary Operations Director

7 days ago


Media, Pennsylvania, United States Whitsons Culinary Group Full time
Job Summary

The Executive Chef Manager is responsible for overseeing the culinary operations of the facility, ensuring that all food is prepared and presented to the highest standards. This role requires a strong leader who can motivate and train staff to meet the company's quality and safety standards.

Key Responsibilities
  • Operations Management: Assist the General Manager in managing all production requirements, ensuring that recipes are followed, and food is handled and prepared in a sanitary and professional manner.
  • Team Management: Manage and cultivate a high-performing team to meet the company's standards, including training staff on proper food preparation and kitchen safety techniques.
  • Culinary Leadership: Coordinate all cooking, prepping, and other culinary activities according to production schedules, ensuring that food is prepared and presented to the highest standards.
  • Quality Control: Perform temperature checks during production periods to ensure that food is being held and prepared at correct temperatures, and maintain all logs and records.
  • Sanitation and Safety: Follow and manage sanitation requirements as prescribed by the Head Chef or Director, and assist in implementing and following up on sanitation cleaning schedules for all kitchen areas and equipment.
  • Administrative Tasks: Complete and submit weekly payroll accurately and efficiently, and assist with production in cold pantry stations when applicable.
  • Communication: Conduct weekly kitchen meetings to be attended by all kitchen personnel, and perform additional duties as assigned.
Requirements
  • Education: A college or culinary degree is preferred, and Food Management Professional (FMP) certification is also desirable.
  • Certifications: ServSafe Certification is required, and OSHA Certification is preferred but not required.
  • Computer Skills: Proficiency in all Microsoft Office Suite products, and the ability to learn new software programs.
  • Experience: A minimum of 3-5 years of high-volume food service management experience is required.
Physical Demands

The physical demands of this role include standing for most of the day, sitting, walking, talking, and hearing, as well as using hands and fingers to feel, handle, or operate objects, tools, or controls. The employee must be able to lift and/or move up to 40 pounds, and have specific vision abilities, including close vision and the ability to adjust focus.

Work Environment

The work environment is primarily in a kitchen setting, with moderate to loud noise levels. The employee must be able to drive their own vehicle to other work sites, and may be required to travel to multiple work sites and occasionally out-of-town.


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