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Culinary Director

2 months ago

Ann Arbor, Michigan, United States The DIXBORO PROJECT Full time
About The DIXBORO PROJECT

We are a dynamic and innovative culinary team seeking a highly skilled and experienced Executive Chef to lead our kitchen operations. As a key member of our team, you will be responsible for driving menu development, ensuring exceptional food quality, and maintaining a high level of customer satisfaction.

Key Responsibilities
  • Menu Development
    • Collaborate with our culinary partner to develop and execute a culinary vision that aligns with our brand's values and standards.
    • Develop and maintain a deep understanding of our menu items, including dietary, allergen, and nutritional facts.
    • Establish and maintain standard operating procedures (SOPs) for line setup, quality control, recipe adherence, and sanitation practices.
  • High Standard Adherence
    • Ensure that our restaurant and kitchen areas are clean, well-organized, and set up for success.
    • Manage and assist in daily production of all menu items from preparation to line production.
    • Ensure that we are offering consistently beautiful and delicious food to each guest.
    • Be the uncompromising standard for your team in demonstrating how to adhere to our high standards for excellence.
  • Systems and Organization
    • Ensure successful transfer of knowledge and consistency of menu items between production and execution.
    • Oversee monthly inventory, proactively monitor food costs and waste, and act on areas of opportunity.
    • Maintain the most current food specs for all menus.
    • Be proactive in ensuring that the product has been prepared properly by tasting, smelling, and looking at the product before and during the shift.
  • Cost and Labor Management
    • Oversee payroll hours to budgeted labor percentage.
    • Evaluate productivity and make cuts and schedule recommendations for efficiency.
    • Monitor employee hours and make strategic cuts to achieve labor percentage goals.
    • Monitor waste and implement systems to minimize current waste levels at the restaurant.
  • Culture
    • Set the example for how to lead a professional kitchen.
    • Create and contribute to an inspiring environment with respect, accountability, open communication, and teamwork.
    • Create a sense of unity and support for peers and those in your command.
    • Maintain the culture through the evolution of the business.
    • Be receptive to feedback and coaching.
  • Teamwork and Collaboration
    • Coordinate with sous chefs on specials and menu changes with intention and in collaboration with key stakeholders.
    • Manage upkeep of the physical restaurant.
    • Instill constant communication of key players to ensure the flow of food from ordering to storing, preparation, execution, and delivery is optimized for the best guest experience.
  • Training and Coaching
    • Minimize employee turnover rates by taking time to effectively orient new employees, set clear performance expectations, train, coach, and give constructive performance feedback.
    • Practice proactive performance management in partnership with upper management to ensure adherence to employment policies and procedures.
    • Transfer knowledge on every shift - take each opportunity to coach the team.
    • Develop/streamline restaurant processes in partnership with the team.
  • Safety and Sanitation Standards
    • Confirm safety, sanitation, and cleanliness standards are upheld through proper supervision and training.
    • Verify proper labeling, storage (FIFO), and temping.
    • Maintain a pristine physical upkeep of the kitchen and equipment in partnership with the management team.
    • Administer applicable safety and sanitation programs for the restaurant.
    • Document staff violations as needed.
    • Communicate patterns to the team.
Requirements
  • 3+ years in a kitchen leadership position or a position alike.
  • Experience in a fast-paced kitchen.
  • Team mindset.
  • Passionate and inspired.