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Regional Culinary Operations Manager

2 months ago

Austin, Texas, United States Scratch Restaurants Group Full time
Job Overview

Benefits:

  • 401(k) plan
  • 401(k) matching
  • Dental coverage
  • Employee discounts
  • Health insurance
  • Parental leave
  • Vision coverage
  • Wellness resources

Company Overview: Scratch Restaurants Group is a visionary establishment founded by Chefs Phillip Frankland Lee and Margarita Kallas-Lee, aiming to redefine restaurant concepts with a unique and personal touch. Each of our distinct dining experiences is united by a commitment to artisanal, from-scratch hospitality. We are currently expanding our innovative Sushi|Bar and Pasta|Bar tasting menu concepts.


Position Summary: The Regional Culinary Operations Manager plays a pivotal role in maintaining the excellence of food and service across multiple locations within a designated area, adhering to the company's high standards and practices. This position involves supporting the launch of new venues, assisting on-site culinary directors with inventory and maintenance, implementing new recipes and procedures, and ensuring the safety of all staff members. The manager will also be responsible for administering disciplinary actions when necessary.


Key Responsibilities:

  • Identify, train, and mentor on-site culinary staff.
  • Conduct regular evaluations of each concept, focusing on:
    • Compliance with cleanliness standards
    • Adherence to food quality standards
    • Upholding personnel policies (uniform and grooming, etc.)
    • Facility maintenance standards
    • Human resources policies
    • Management performance assessments
    • Identifying potential staff development opportunities
    • Recognizing issues that require escalation to upper management
  • Lead the launch of new Sushi concepts, including:
    • Recruiting back-of-house staff (Chefs, Cooks, Dishwashers)
    • Assisting with facility setup (package tracking, unpacking, organizing, etc.)
    • Establishing relationships with food and supply vendors
    • Managing equipment inventory and procurement
    • Training on-site management before and after opening on company expectations and standards (scheduling, hiring, onboarding, and termination practices, job descriptions, pay structures, etc.)
    • Assisting in defining financial and operational objectives
    • Developing order guides for incoming chefs
    • Training staff on company service standards
  • During peak times, ensure:
    • Station flow and efficiency
    • Food quality and cleanliness standards are met
  • Assist in implementing new initiatives as directed by corporate management.
  • Communicate information, progress, challenges, and status of objectives to corporate management.
  • Report and assist in resolving facility-related issues.
  • Maintain and enhance company food standards wherever possible.

Benefits Include:
Medical, Dental, Vision, 401(k) with matching, wellness resources, paid time off, sick leave, dining discounts, and more.