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Senior Culinary Operations Manager

2 months ago

College Park, Maryland, United States Legends Full time
About the Role

We are seeking a highly skilled and experienced Executive Sous Chef to join our team at Legends. As a key member of our culinary operations team, you will be responsible for supporting the Executive Chef in the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the club, suites, and catering.

Key Responsibilities
  • Leadership and Operations: Provide hands-on leadership of day-to-day operations of food outlet kitchens as assigned, ensuring seamless execution of menu items and exceptional customer service.
  • Culinary Expertise: Possess a high level of multiple outlet management knowledge and experience, with the ability to receive and inspect, select, and use only the freshest fruits, vegetables, meats, fish, and other food products of the highest standard.
  • Sanitation and Compliance: Assist in monitoring proper receiving, storage, and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper storage containers to ensure product freshness.
  • Team Management: Participate in the hands-on production of all food items necessary for the operation as directed by the Executive Chef, and lead culinary staff in maintaining high sanitation standards in all kitchens.
  • Customer Service: Provide efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices.
  • Inventory Management: Access inventory levels and place food orders as needed, and assist the Executive Chef with the company inventory process and daily processing of invoices.
Requirements
  • A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
  • A valid current Food Service Manager ServSafe Certification.
  • A minimum of three (3) years' experience in a high-volume full-service food operation.
  • A proven track record in improving kitchen efficiencies, quality, and relative costs.
  • Excellent leadership, financial analysis, team building, and communication skills/customer service.
  • Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
  • Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
  • Proficient in Microsoft Word, Excel, and PowerPoint, and company required inventory and POS system software.
  • Flexible to work extended hours due to business requirements, including nights, weekends, and holidays.
  • Open to providing incidental or short-term support to other facilities in the event of a business emergency.
  • Travel may be required.