Culinary Operations Manager

2 weeks ago

Snellville, Georgia, United States City Barbeque Full time
Join City Barbeque in our mission to serve and create joy with America's finest BBQ, guided by our 4 core principles:
  • Prioritize Safety
  • Uphold integrity, fairness, and respect in all interactions
  • Deliver exceptional quality without compromise
  • Generate profit and cash flow for sustainable growth
Exceptional BBQ comes with outstanding benefits:
  • Opportunities for Quarterly Bonuses
  • Complimentary BBQ (up to $2,400/year)
  • 25% discount on meals when off duty
  • Complimentary uniforms & a free pair of slip-resistant shoes
  • Paid vacation*
  • 401k matching up to 4% of salary*
  • Flexible work schedules
  • Medical, dental & vision coverage after 60 days*
*Benefits available to qualifying individuals after the initial waiting period.

POSITION OVERVIEW: CULINARY OPERATIONS MANAGER

The Culinary Operations Manager is primarily responsible for overseeing the kitchen and food operations of our establishment. This role includes managing food procurement and the preparation of our expertly smoked meats and sides, while employing effective production forecasting, product handling, and cooking techniques. The Culinary Operations Manager ensures that City Barbeque standards are consistently met: food presentation is appealing, portions are accurate, and service is swift and of high quality.

KEY RESPONSIBILITIES:

TEAM MANAGEMENT:
  • Assists in the recruitment and selection of kitchen personnel
  • Trains and nurtures top talent
  • Maintains optimal kitchen staffing levels for each shift
  • Ensures that current training materials and programs are utilized effectively
  • Sets clear performance expectations and actively listens to team members to address their needs and concerns
  • Provides constructive feedback through praise, coaching, and counseling
  • Conducts timely performance evaluations and assists with compensation adjustments
  • Develops certified trainers within the kitchen
  • Collaborates with the Core Team and Certified Trainers to uphold standards
  • Analyzes staffing needs for effective planning
PRODUCT QUALITY:
  • Adheres to operational standards daily, including line checks and production schedules
  • Ensures food is prepared according to recipes and served at the correct temperature and presentation
  • Maintains compliance with Health Department and third-party auditor standards
  • Conducts regular quality checks to ensure 100% compliance
  • Organizes and manages training to ensure proper food handling and sanitation practices
  • Leads training for new product introductions
  • Ensures kitchen staff supports Front of House Team Members by providing necessary products for an excellent guest experience
  • Accountable for food quality scores in guest feedback systems
FINANCIAL MANAGEMENT:
  • Accurately forecasts sales and product usage
  • Manages kitchen systems to meet or exceed budgeted food goals while maintaining quality standards
  • Orders effectively to ensure availability of quality products and minimize unnecessary costs
  • Demonstrates understanding of labor cost control through effective scheduling
  • Follows inventory procedures to maintain accurate stock levels
  • Processes invoices promptly, ensuring accuracy from ordering to receiving
  • Conducts yield testing regularly
  • Ensures daily execution of temperature and quality indicators
  • Maintains kitchen equipment and company assets in optimal condition
Essential Physical Requirements:

Daily physical demands include:
  • Standing for the duration of the shift
  • Reaching, bending, squatting, and lifting
  • Lifting and carrying items weighing up to 100 pounds multiple times per shift
  • Frequent exposure to smoke, steam, high temperatures, humidity, and cold
  • Servsafe certification required
City Barbeque participates in E-verify. To learn more, please visit our website.

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