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Regional Culinary Operations Manager

2 months ago

Austin, Texas, United States Scratch Restaurants Group Full time

Benefits:

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

Company Overview

Scratch Restaurants Group was founded by Chefs Phillip Frankland Lee and Margarita Kallas-Lee, who envisioned a unique approach to restaurant concepts. Each of their establishments operates independently, yet they all share a commitment to an artisanal, from-scratch philosophy in hospitality. Currently, we are expanding our innovative Sushi|Bar and Pasta|Bar tasting menu concepts.

Position Summary

The Regional Culinary Operations Manager plays a crucial role in maintaining the quality of food and service across multiple locations within a designated area, ensuring compliance with company 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 a safe working environment for all staff. Disciplinary actions may be administered when necessary.

Essential Duties and 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
  • Assess management performance and identify opportunities for staff development.
  • Recognize potential issues to escalate to upper management.
  • Lead the opening of new Sushi concepts, including:
    • Recruiting back-of-house staff (Chefs, Cooks, Dishwashers)
    • Assisting with facility setup (tracking packages, 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, termination practices, job descriptions, pay structures, etc.)
  • Assist in defining financial and operational objectives.
  • Develop order guides for incoming culinary staff.
  • Train and distribute standard recipes.
  • Educate staff on company service standards.
  • Support the implementation of 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 quality standards wherever possible.