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Culinary Operations Manager

2 months ago

Pleasant Hill, Tennessee, United States Culinary Services Group Full time
About the Role

Culinary Services Group is seeking a highly skilled and experienced Culinary Operations Manager to oversee and train production team members to ensure the highest standards of food quality. As a key member of our team, you will be responsible for ensuring proper temperatures, freshness, and plate presentation are met and the community is always kept inspection ready.

Key Responsibilities
  • Team Development: Ensure proper training and development of team members to support the CSG strategy and capabilities.
  • Quality Control: Ensure a quality plate presentation is produced from the production crew team members.
  • Resource Management: Monitor, manage, and execute effective resource management for the client operational requirements.
  • Food Safety: Examine foods for quality and freshness and monitor food temperatures.
  • Compliance: Ensure food compliance audits are conducted in a timely manner.
  • Staffing: Manage and maintain appropriate staffing levels as per budgetary guidelines.
  • Menu Planning: Effectively create and manage daily menus while controlling food costs through proper purchasing, cooking, portioning, rotating, and utilization of products.
  • Coaching and Counseling: Effectively coach and counsel direct report team members.
  • Relationship Building: Create and maintain a positive working relationship with the facility administrator/personnel.
  • Food Distribution: Oversee and ensure efficient distribution of food leaving the kitchen.
  • Sanitation and Safety: Ensure a clean, safe, and sanitized work area is effectively maintained by the production team.
  • Customer Experience: Provide a quality dining experience that exceeds customer expectations.
  • Work Environment: Promote and provide a work environment of teamwork and respect amongst employees, integrity, world-class customer service, financial responsibility, and continual pursuit of excellence.
  • Regulatory Compliance: Follow all outlined Company, State, Federal, and other applicable health and safety regulations in connection with food service, equipment use, and personal hygiene.
  • HACCP: Fulfill all HACCP policies and procedures and monitor the flow of food.
  • Flexibility: Must be able to work flexible hours, weekends, and holidays.
Requirements
  • Education: High School Diploma or G.E.D required.
  • Certifications: ServSafe Certification.
  • Desirable Qualifications: Dietary Managers Certification (preferred) and/or other jurisdiction certifications.
  • Experience: Experience in institutional and/or healthcare food service environment.
  • Desirable Skills: Formal coursework in institutional cooking and food services sanitation desired.