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Culinary Operations Manager

2 months ago

Orlando, Florida, United States Sofrito Latin Cafe Full time

Job Overview

The Culinary Operations Manager is accountable for overseeing all aspects of kitchen operations, including procurement, food preparation, and adherence to quality benchmarks. This role emphasizes maintaining high standards of hygiene and cleanliness, as well as training staff in culinary techniques, presentation, portion control, and cost management.

Key Responsibilities

  • Uphold and promote the mission of Sofrito Latin Cafe: Enriching the lives of our patrons, employees, and owners through exceptional food quality, outstanding service, and a respectful workplace.
  • Establish and maintain rigorous cleaning protocols for kitchen areas, equipment, and food storage.
  • Ensure compliance with sanitation standards and monitor employee practices.
  • Evaluate the quality of raw and prepared food to guarantee standards are consistently met.
  • Manage food storage temperatures and holding procedures effectively.
  • Estimate and control food supply costs through proper inventory management and waste reduction.
  • Guide kitchen staff in food preparation, cooking methods, and presentation techniques.
  • Collaborate with management to design and price menu offerings, ensuring consistency in portion sizes and recipe adherence.
  • Supervise kitchen personnel and coordinate food preparation activities across various stations.
  • Ensure all food items are prepared according to established recipes and presentation standards.
  • Schedule staff based on expected business volume while meeting labor cost objectives.
  • Inspect supplies and equipment to ensure compliance with quality standards.
  • Order necessary food and kitchen supplies to maintain operational efficiency.
  • Verify that all received products meet quality specifications and proper counts.
  • Plan and oversee food presentation and decorative displays.
  • Coordinate budgeting and purchasing for kitchen operations.
  • Analyze recipes to determine pricing based on ingredient, labor, and overhead costs.
  • Prepare and cook a variety of foods for regular service and special events.
  • Engage with suppliers to negotiate pricing and secure necessary supplies.
  • Make hiring and termination decisions, including recruitment and performance evaluations.
  • Ensure compliance with employee performance assessment policies and administer corrective actions as needed.
  • Provide orientation and training on company policies and kitchen practices to new hires.
  • Continuously train kitchen staff on equipment use, cleanliness, and safety protocols.
  • Collaborate with team members to develop recipes and menus based on ingredient availability and guest expectations.
  • Demonstrate new cooking techniques and equipment usage to staff.
  • Maintain all kitchen equipment in excellent working condition through regular inspections.
  • Complete necessary paperwork, including reports and schedules, in a timely manner.
  • Participate in employee meetings and contribute ideas for operational improvements.
  • Assist colleagues to ensure guest satisfaction and smooth restaurant operations.
  • Step in for staff as needed to uphold service standards.

Additional Duties

  • Welcome and seat guests, explaining the restaurant's service style.
  • Coordinate event catering services and negotiate arrangements with clients.
  • Process payments and present bills to guests.
  • Conduct meetings with staff for menu planning and service details.
  • Develop objectives, budgets, and policies for restaurant operations.

Required Skills and Qualifications

  • A degree in hospitality or restaurant management is preferred, though relevant experience may be considered.
  • Proficiency in computer applications (MS Office Suite) and restaurant management technology.
  • Strong understanding of food planning, preparation, sanitation, and personnel management.
  • Excellent communication skills, both written and verbal.
  • Valid driver's license and eligibility to work in the United States.
  • ServSafe certification is required.

Personal Attributes

  • Demonstrated leadership skills and the ability to motivate a team.
  • Professional demeanor and a commitment to maintaining a clean and organized workspace.
  • Ability to manage multiple tasks effectively in a fast-paced environment.
  • Strong interpersonal skills for interacting with diverse staff and guests.

Accountability

  • Keep management informed of significant issues and take corrective actions as necessary.
  • Complete responsibilities and objectives in alignment with company policies.
  • Foster a positive working environment to enhance employee morale and productivity.
  • Represent Sofrito positively to promote its mission.
  • Perform additional duties as required.

Supervision

  • Oversee a team of 20+ employees during each shift.

Working Conditions

This position may require flexibility in hours to accommodate staffing needs. The role involves standing for extended periods, lifting heavy items, and operating kitchen equipment. Candidates should be prepared to work in a dynamic environment.

Benefits: One week of paid vacation and five days of paid sick leave after one year of continuous employment.