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Senior Culinary Operations Manager
2 months ago
Job Summary:
The Executive Sous Chef will oversee the pre-opening development and operations of two new culinary concepts: a 100-seat brasserie and bar, and a French pastry and coffee shop. This role will report to the Executive Chef and will be responsible for supervising and coordinating all culinary and related operations.
Key Responsibilities:
- Establish vendor agreements and relationships
- Develop and implement menu concepts, identities, and point-of-view statements
- Assist in menu development for all time periods, including breakfast, lunch, brunch, dinner, and special events
- Establish labor planning for back-of-house operations
- Set standards for kitchen operations, including recipe outlines, order and inventory sheets, station guidelines, and plate presentation guidelines
- Lead recipe testing and costing
- Assist in training, scheduling, supervising, motivating, and leading kitchen staff
- Work with the Executive Chef to establish quality controls, achieve labor and COGS controls, and maintain regulatory compliance
- Expedite, open, and closing duties as required
Requirements:
- 3+ years of high-level management experience in a fast-paced upscale food and beverage operation
- Impeccable leadership and communication skills
- Cutting-edge technical food and beverage knowledge
- Relevant fine dining experience in major metropolitan cities and winter resorts
- Extensive experience and knowledge of French cuisine
- Degree in Culinary Arts preferred
Physical Requirements:
- Most work tasks are performed indoors with some outdoor activity
- Position requires walking and giving direction most of the working day
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability, and visual acuity
- Ability to stand for long hours and lift 50 pounds
Benefits:
- Medical, dental, vision, and life insurance
- 401(K)
- Paid time off