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Culinary Operations Manager

2 months ago

Grand Island Nebraska, United States Bosselman Food Services, Inc Full time

Overview:


The Culinary Operations Manager is accountable for overseeing all kitchen activities, which encompass food procurement, inventory oversight, meal preparation, food safety protocols, and the maintenance of quality benchmarks; sanitation and cleanliness; and the training of staff in cooking techniques, preparation methods, plate presentation, portion management, cost control, and hygiene standards.

Bosselman Food Services, Inc. provides numerous benefits that are unique, including:

Paid time off

401K with matching contributions

Health, dental, and vision coverage

Short-term and long-term disability insurance

Life insurance

A clearly defined growth trajectory

On-demand pay via PayActiv (access to earned but unpaid wages)

And much more

Bosselman offers on-demand pay (access to earned but unpaid wages) through:


Responsibilities:
Recruits, trains, orients, supervises, processes daily missed punches, conducts annual evaluations, approves payroll, and inspires all team members.

Effectively addresses employee relations issues, including the application of corrective action measures when necessary.

Educates team members on clear expectations regarding kitchen conduct and service.


Manages salary and wage administration meetings for budgeted labor in accordance with anticipated business activity while ensuring that all positions are adequately staffed and effectively manages labor costs, including food, beverage, and labor objectives.

Develops sales strategies to enhance guest counts and average checks.

Focuses on both top-line and bottom-line sales based on the menu established for the location.


Ensures the kitchen operates in alignment with company expectations concerning operational processes and procedures by establishing standards for excellence in the restaurant.

Monitors and maintains appropriate food holding and refrigeration temperature control points.

Implements strategies to guarantee 100% guest satisfaction.


Leads safety initiatives for accident prevention and manages employee and guest injury/illness reporting; provides safety training in first aid, lifting, carrying, handling hazardous materials, and equipment.

Oversees security measures to protect cash, products, and equipment.

Implements strategies to surpass budgetary expectations regarding operational costs.

Responds promptly and respectfully to all guest feedback.


Coordinates all maintenance issues with the General Manager and arranges for preventive maintenance or repairs on restaurant equipment and kitchen as necessary.


Monitors and enforces housekeeping and sanitation standards, which include cleaning the entire kitchen; responsible for maintaining appropriate cleaning schedules for the entire kitchen: floors, mats, walls, hoods, ceilings, other equipment, and food storage areas.


Preserves the integrity and value of food by supervising all kitchen team members in handling and preparation and through proper ordering, rotation, and defrosting procedures.


Calculates food cost percentages and extensions by conducting weekly food inventories and reporting them to the General Manager and Executive Chef/District Manager of Restaurants.

Oversees food preparation while ensuring the freshness of the food to serve only high-quality meals.

Ensures kitchen team members have the necessary tools to perform their jobs effectively.

Conducts regular departmental meetings.

Compiles recaps for all special events and vacations.

Ensures daily side work is completed by staff and verified by management before the end of the shift.

Generates enthusiasm and excitement through personality and a positive attitude to encourage return visits from guests.

Provides friendly and competent customer service.

Reports for work punctually when scheduled.

Additional Job Duties:
Assists with other duties as assigned.

Supervisory

Responsibilities:
Directly supervises 15 or more employees.


Qualifications:

Education and/or Experience (include certs or licenses needed):
Three to six years of experience in a high-volume restaurant environment.

Post-secondary education in Hospitality preferred.

Serv-Safe Certification required.

Minimum

Qualifications:
Strong culinary skills developed through work and/or educational experiences.

Strong adherence to specified recipes, specifications, and procedures.

Must be highly motivated, organized, and capable of managing multiple priorities while meeting deadlines.

Must be able to operate with minimal supervision.

Strong attention to detail is essential.

Must conduct oneself in a professional and respectful manner at all times.

Must possess a positive and enthusiastic attitude.

Must be adaptable and flexible to change as required.

Good interpersonal communication skills are necessary.

Maintains confidentiality of all trade secrets, including recipes, policies, and procedures.

Must be well-groomed and appropriately attired.

Must work a minimum of 50 hours per week.

Must be available for special events, holidays, and weekends.

Must have reliable transportation and phone.

Must be able to communicate in English. – IF APPLICABLE

Able and willing to deliver friendly, courteous, and prompt customer service.

Able and willing to work collaboratively with other team members.

Physical Requirements:

The physical demands described here are representative of those that must be met by the Culinary Operations Manager to successfully perform the essential functions of the job.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions, provided such accommodations do not create an undue hardship for the Company.


The employee must occasionally lift and/or move up to 50 lbs., while performing the duties of this job, the employee is required to stand for long periods; frequently walk, use hands and fingers, handle or feel, reach with hands and arms, talk and hear; occasionally sit, climb or balance, stoop, kneel, crouch or crawl.