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Assistant Culinary Manager
2 months ago
Position Summary:
The Assistant Culinary Manager supports the Executive Chef and Executive Sous Chef in overseeing the daily operations of the Central Kitchen. This includes ensuring compliance with safety and sanitation standards, as well as the production and presentation of culinary offerings for various events.
In the absence of the Executive Chef or Executive Sous Chef, the Assistant Culinary Manager supervises the Central Kitchen staff, ensuring that all tasks are executed efficiently.
They play a key role in inventory management and procurement of supplies, as well as monitoring cost control measures.
Compensation:
$66,560 - $72,500 annually.
Key Responsibilities:
Oversees daily operations of the Central Kitchen and packaging area under the guidance of the Executive Chefs. Develops production schedules based on demand and delegates tasks among the culinary team. Ensures timely completion of requisitions for delivery to various outlets, including catering events. Communicates any issues regarding product shortages, staffing, or safety to the Executive Chefs and management. Actively participates in frontline operations as required by business needs.
Maintains a comprehensive understanding of all culinary products and consistently applies culinary techniques with precision.
Ensures that product quality, freshness, and presentation adhere to company standards through regular inspections prior to dispatch. Standardizes recipes to guarantee consistent quality and explores innovative techniques and presentations. Contributes to the development of new and exciting culinary offerings for themed events throughout the year.Ensures compliance with maintenance and safety standards, while the kitchen team strictly follows state and federal regulations regarding food storage, handling, and preparation, as well as safety and sanitation protocols.
Upholds Culinary Excellence Standards. Trains, motivates, and manages kitchen staff while supervising culinary activities as assigned.Maintains a safe and hazard-free kitchen environment, ensuring that any incidents are reported immediately and that necessary documentation is completed, collaborating with First Aid and Security as needed.
Assists in monitoring recipes and coordinates with other departments, such as Purchasing and Warehouse, to secure essential ingredients and supplies for efficient kitchen operations.
Assists the Executive Chefs in managing all transfers from the Central Kitchen and Packaging Room to various outlets, including catering and in-park needs.
Supports team members through counseling and ensures adherence to policies and procedures, maintaining departmental standards. Fosters a positive work environment by leading by example. Supervises hourly staff, providing work direction, conducting performance reviews, and offering coaching and retraining as necessary. Monitors business flow and communicates any needs to the Executive team.Regularly assesses the quality of materials and the condition of cooking equipment and tools used in the kitchen.
Adheres to established standard operating procedures for reporting repairs and equipment failures to relevant departments.
Keeps the Executive Chef informed of any significant information and irregularities within the Central Kitchen operations.Required Qualifications:
This role requires the following education and experience, or an equivalent combination of both: Education: High School Diploma or GED. Experience: 2 - 4 Years of Relevant Culinary Experience. Minimum Age: At Least 21 Years of Age.
Additional Qualifications:
Basic computer skills, including proficiency in Microsoft Outlook, Excel, and Word.
California Food Handler's Card.
Culinary training or extensive cooking and production experience.
Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration units, slicers, knives, and dish machines.
Availability to work nights, weekends, and holidays as required by business needs.
Ability to pass a mandatory (or random) drug test, in accordance with company policy, unless prohibited by state or provincial law.
Ability to pass a background check, if 18 years of age or older, which may include credit, criminal, DMV, previous employment, education, and personal references, in accordance with company policy, unless prohibited by federal, state, or provincial law.
Certification: Valid Driver's License. #LI-KB1