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Head Culinary Leader

2 months ago

Indianapolis, Indiana, United States Won't Stop Operations Full time
Job Overview

The Head Culinary Leader at Won't Stop Operations is tasked with maintaining the highest standards of culinary excellence and operational efficiency. Reporting directly to the General Manager and the Executive Culinary Team, this role encompasses supervisory responsibilities for all back-of-house personnel at the designated location.

Key Responsibilities:

  • Uphold and model adherence to all policies established by Won't Stop Operations.
  • Oversee daily operations and workflow of kitchen staff, ensuring optimal performance.
  • Collaborate with the General Manager and Executive Culinary Team on hiring, training, and performance evaluations for all back-of-house staff.
  • Assist in employment-related actions, including disciplinary measures and terminations in line with company policy.
  • Communicate effectively with the General Manager regarding any operational issues, ensuring compliance with legal and procedural standards.

Essential Duties:

  • Effectively communicate and ensure understanding of company-wide initiatives among staff and customers.
  • Work alongside the General Manager to maintain compliance with health, safety, and food handling regulations.
  • Assist in inventory management to ensure ethical use of company resources.
  • Address staff concerns through established reporting and follow-up systems.
  • Ensure compliance with all ServSafe certifications and liquor licensing requirements.
  • Maintain high standards of quality in daily operations while safeguarding company assets.
  • Ensure timely maintenance and repairs of restaurant facilities, documenting preventative maintenance schedules.
  • Hold staff accountable for adherence to line checks, order guides, and food preparation standards.
  • Implement proper procedures for food storage and allergen management.
  • Perform additional related duties as assigned.

Required Skills and Qualifications:

  • Demonstrated leadership and supervisory capabilities.
  • Strong interpersonal and communication skills.
  • Exceptional organizational skills with a keen attention to detail.
  • Ability to prioritize and delegate tasks effectively to enhance team performance.
  • Familiarity with food safety and restaurant operational guidelines.
  • Proficient in relevant software applications, including G Suite, Microsoft Office, and inventory management systems.
  • Expertise in POS systems and the ability to manage operational adjustments.
  • Ability to inspire and motivate staff, fostering teamwork and enthusiasm.
  • Comfortable working independently and collaboratively as a team leader.

Education and Experience:

  • High school diploma or equivalent.
  • A minimum of two years of relevant experience, with management experience preferred.

Physical Requirements:

  • Ability to stand for extended periods.
  • Capable of lifting up to 25 pounds as needed.
  • Must obtain ServSafe Certification.