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Culinary Operations Manager
2 months ago
POSITION SUMMARY:
The Culinary Operations Manager oversees the complete functionality of the kitchen within the establishment, ensuring effective cost management and budget adherence. This role includes recruiting personnel, sourcing ingredients, and guaranteeing that all staff are proficient in safe food handling and culinary techniques. The Culinary Operations Manager is also responsible for maintaining the company's high standards: ensuring that dishes are visually appealing, cooked to perfection, portioned accurately, and served promptly. Additionally, this position ensures compliance with all health and safety regulations.
KEY RESPONSIBILITIES:
- Support the Director in managing all culinary production requirements, adhering to recipes and safe food handling practices in a clean and professional environment.
- Lead and develop the kitchen team to meet the performance expectations set by management.
- Coordinate all cooking and preparation activities in accordance with the production schedule.
- Demonstrate expertise in recipe execution, measurement accuracy, and cooking methods.
- Conduct temperature checks throughout the production process to confirm that food is maintained and prepared at appropriate temperatures. Keep all necessary logs.
- Adhere to and enforce sanitation protocols as directed by the head chef or director.
- Assist in the establishment and maintenance of a sanitation cleaning schedule for all kitchen areas and equipment.
- Accurately and efficiently complete and submit weekly payroll.
- Support production in the cold pantry station as needed.
- Facilitate weekly kitchen meetings with all kitchen staff.
- Perform other responsibilities as assigned.
- Comprehensive medical, dental, and vision coverage
- Paid Time Off
- AFLAC Supplemental Insurance
- 401k retirement plan with matching contributions
- Wellness initiatives
- Tuition reimbursement
- Employee discount programs
- Commuter Benefits
- Employee Assistance Program
- Employee Recognition Program
Education:
- Preferred: College or Culinary degree.
- Preferred: Food Management Professional certification.
- Completion of safety training courses as required.
- Required: ServSafe Certification.
- Preferred: OSHA Certification.
- Proficient in Microsoft Office Suite.
- Able to learn new software applications.
Minimum of 3-5 years of experience in high-volume food service management is required.
PHYSICAL REQUIREMENTS:
The physical demands outlined here are representative of those that must be met by an employee to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
While executing the responsibilities of this position, the team member is frequently required to:
- Stand for the majority of the workday.
- Engage in sitting, walking, talking, and hearing; use hands and fingers to feel, handle, or operate objects, tools, or controls; and reach with hands and arms.
- Occasionally lift and/or move up to 40 pounds.
- Possess specific vision abilities including close vision and the ability to adjust focus. The employee must be capable of multitasking.
- Be available for extended hours, including evenings and/or weekends, travel to various work sites, and occasional out-of-town travel. Must be able to operate their own vehicle to reach different locations.
The characteristics of the work environment described here are representative of those an employee may encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
The work is primarily conducted in a kitchen setting. The noise level in the work environment ranges from moderate to loud.
The duties listed above are intended as examples of the various types of work and responsibilities that may be performed. The omission of specific duties does not exclude them from the position if the work is similar, related, or logically assigned to the role. The Company reserves the right to add additional responsibilities or modify existing ones as necessary.
