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Culinary Operations Manager

2 months ago

Detroit, Michigan, United States Continental Full time
Culinary Operations Manager

Department: Continental Culinary Services

Employment Type: Full Time

Location: Continental

Reporting To: Katherine Farkas

Compensation: $23.00 / hour

Overview

The Culinary Operations Manager is tasked with overseeing the kitchen team on a daily basis to ensure the production of high-quality meals. This role involves continuous interaction with team members, providing training on kitchen protocols, organizing weekly production schedules, and managing staffing effectively. Additionally, the manager will be responsible for offsite events, developing training programs, drafting plans for large gatherings, and conducting site visits to uphold quality and safety standards.

Key Responsibilities

1. Team Leadership: Engage actively in the training, development, and leadership of the culinary staff. Contribute to the ongoing formulation and implementation of the company’s vision. Incorporate individual performance evaluations into annual planning.

2. Food Production: Oversee and coordinate daily food preparation in the kitchen. Ensure that meals are prepared, packaged, and delivered in a manner that aligns with recipe specifications. Guarantee the kitchen is properly closed at the end of each day.

3. Quality Assurance: Monitor the quality and completeness of food production. Ensure that quality benchmarks are met and timelines adhered to. Maintain timely and thorough communication with relevant parties to ensure standards are consistently upheld.

4. Innovation: Stay informed about emerging culinary trends, catering delivery methods, new ingredients, and innovative plating techniques.

5. Kitchen Maintenance: Supervise the daily cleanliness and organization of kitchen prep areas, coolers, and freezers. Efficiently manage product rotation throughout the planning process.

6. Financial Management: Understand annual objectives and budgets, including food and labor costs, and forecast business seasonality to schedule effectively.

Demonstrates attributes of

  1. Proficient in electronic communication, Microsoft Office Suite, and industry-related systems.
  2. Excellent organizational skills.
  3. Positive demeanor and willingness to collaborate with all levels of management.
Qualifications

1. Bachelor’s Degree in Culinary Arts or equivalent professional experience required.

2. Proven experience of 5+ consecutive years in banquet and off-premise catering, along with a leadership/management role overseeing 20+ staff members.

3. Experience in large kitchen operations, banquet services, or off-premise catering preferred.

4. Serve Safe/Allergen Certification or willingness to obtain certification required.

5. Flexibility to work a seasonal schedule, including evenings, weekends, and holidays.