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Culinary Operations Manager

2 months ago

Kansas City, Missouri, United States Great Western Dining Service Inc Full time
Job Overview

The Regional Chef/Manager is responsible for overseeing and directing culinary operations to ensure adherence to production, presentation, and service standards. This role involves applying advanced culinary techniques to food preparation while managing the final presentation and service of dishes. As a management position, the Regional Chef/Manager supervises food service directors across a designated region and supports various company events.

Key Responsibilities:
  • Maintain Culinary Standards: Ensure that proper culinary techniques and standards are established for food preparation, presentation, and service.
  • Team Leadership: Lead a culinary team, including managers, chefs, and hourly staff, to guarantee quality in food presentation.
  • Training and Development: Educate and manage culinary and kitchen personnel on best practices in food production.
  • Coaching: Foster a shared understanding among employees regarding objectives and methods to achieve them.
  • Employee Recognition: Acknowledge and reward team members for their contributions.
  • Team Meetings: Organize and conduct team meetings and daily briefings.
  • Record Keeping: Maintain comprehensive staff records, including training logs and performance metrics.
  • Client Relations: Develop and sustain effective relationships with clients and guests for mutually beneficial outcomes.
  • Guest Interaction: Engage directly with guests on a daily basis.
  • Culinary Trends: Gather and communicate regional culinary and ingredient trends.
  • Financial Targets: Responsible for achieving food and labor cost targets.
  • Menu Execution: Ensure efficient execution and delivery of all culinary offerings in accordance with the daily menu.
  • Food Quality: Uphold the integrity of standard food offerings, ensuring consistent quality and safety.
  • Operational Compliance: Adhere to Operational Excellence principles, including waste management and standard recipes.
  • Inventory Management: Ensure accurate food consumption estimates for requisitions and purchases.
  • Equipment Maintenance: Oversee proper operation and maintenance of kitchen equipment.
  • Safety Standards: Ensure compliance with HACCP and Quality Assurance standards, as well as occupational and environmental safety policies.
  • Regulatory Compliance: Adhere to all relevant policies, rules, and regulations concerning safety, health, and labor practices.
Qualifications:
  • Minimum of 4 years of culinary experience.
  • Preferred 2 years in a management capacity.
  • Culinary degree or equivalent experience required.
  • Strong multitasking abilities.
  • Capability to streamline agendas for team effectiveness.
  • Advanced knowledge of food service principles and practices.
  • Proficient oral, reading, and written communication skills.