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Culinary Operations Leader

2 months ago

Kutztown, Pennsylvania, United States Folino Estate Winery Full time

This role seeks a proficient culinary expert dedicated to upholding our exceptional standards of quality and guest satisfaction. This position offers a pathway for professional growth and advancement within a welcoming and enjoyable work atmosphere.

The Culinary Operations Leader oversees all kitchen activities, including food procurement, preparation, and the maintenance of quality benchmarks; sanitation and cleanliness; and the training of staff in cooking techniques, preparation, plate presentation, portion control, cost management, sanitation, and cleanliness. Collaboration and mentorship within a cohesive team environment alongside the Culinary Operations Manager are essential.

Qualifications for Culinary Operations Leader:

  • A minimum of 5 years of experience in diverse kitchen roles, including food preparation, line cooking, broiler, sauté, pastry, and expediter.
  • At least 2 years' experience in a supervisory chef position.
  • Serv-Safe certification is required.
  • Effective communication skills with managers, kitchen staff, banquet teams, and guests are essential.
  • Availability to work a minimum of 40 hours per week.
  • Experience in team management, with a focus on identifying and nurturing future leaders.
  • Some experience in facilitating and executing training for kitchen personnel.
  • Understanding of inventory management, cost control, and overall financial oversight.
  • Willingness to work days, evenings, weekends, and holidays.
Desired Attributes
  • Highly motivated with a strong sense of integrity.
  • Demonstrated leadership, creativity, and financial management capabilities.
  • Ability to prioritize tasks, manage time effectively, and multitask.
  • Strong problem-solving skills.
  • Self-motivated and mature.
  • Excellent communication and organizational abilities.
  • Attention to detail.
  • Proficient in working within a diverse team environment.
  • Able to thrive in a fast-paced, ever-changing setting.
  • Ability to think quickly and adapt.
Key Responsibilities

Culinary Expertise/Food Preparation:
  • Ensure all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Exhibit excellence in culinary innovation in both food preparation and presentation.
  • Manage portion sizes and create standard recipe cards for menu items and specials.
  • Control food costs and usage by adhering to proper requisition procedures, product storage protocols, standard recipes, and waste management practices.
  • Monitor and maintain appropriate food holding and refrigeration temperature control points.
  • Comply with nutrition and sanitation regulations.
  • Ensure proper equipment operation and maintenance, upholding safety and sanitation standards in the kitchen at all times.
  • Forecast food consumption for restaurant and banquet events, including purchase orders, scheduling, and staffing needs.
  • Develop catering menu options.
  • Create and execute menus for events, including ordering, pre-plating, and day-of execution.
  • Establish and standardize presentation techniques and quality benchmarks.
Team Development:
  • Coach, teach, develop, and inspire the culinary team to deliver unforgettable food experiences.
  • Provide orientation on company and department rules, policies, and procedures, overseeing the training of new kitchen staff.
  • Be knowledgeable of restaurant policies to report to management regarding personnel and administer prompt, fair, and consistent corrective actions for policy violations.
  • Oversee training for kitchen personnel in the safe operation of all kitchen equipment and utensils, cleanliness, and sanitation practices.
  • Provide safety training in first aid, lifting techniques, and handling hazardous materials.
  • Prepare staffing schedules two weeks in advance.
  • Foster a fun and positive family-style work environment.
Operations/Safety Management:
  • Prepare all required documentation, including forms and reports, in an organized and timely manner.
  • Ensure all equipment is maintained in excellent working condition through personal inspection and adherence to preventative maintenance programs.
  • Order products according to predetermined specifications, ensuring correct unit counts and conditions upon delivery, in accordance with receiving policies.
  • Maintain appropriate cleaning schedules for kitchen areas, equipment, and food storage spaces.
  • Standardize, document, and include all processes and procedures in training programs, utilizing manuals, videos, and checklists as necessary.
  • Step in as needed to uphold guest service standards and ensure efficient operations.
Executive Management:
  • Maintain open communication with management and be receptive to suggestions and feedback, adjusting practices as necessary.
  • Drive sales and maximize financial success for the restaurant and events, developing strategies to enhance revenue and control expenses.
  • Perform all administrative duties with accuracy and punctuality.
Benefits:
  • Competitive compensation package.
  • Medical and dental insurance options.
  • Paid time off.
  • Company dining program.
  • Clear path for growth and career advancement.
  • Excellent opportunity with a growing brand.
Environmental/Physical Requirements:
  • Essential duties require long periods of standing, walking, and frequent reaching, kneeling, pushing, pulling, carrying, lifting, and moving objects weighing 50 lbs. or more.
  • Duties are performed in both indoor and outdoor settings, with events often taking place in various weather conditions.
  • The work environment can be loud and busy, with potential kitchen hazards such as hot surfaces, sharp knives, and slippery floors that require management.