Culinary Operations Manager

2 weeks ago

Truckee, California, United States J.F. Shea Family of Companies Full time
J.F. Shea Family of Companies

As a premier organization, we offer an exceptional environment where individuals can thrive and create lasting memories. Our location provides a unique four-season community where camaraderie and celebration are at the forefront.

Location: Nestled between picturesque landscapes

Compensation: $66,560 annually

Benefits:

Full-time team members working 30 hours or more per week are eligible for comprehensive medical, dental, and life insurance plans starting the first of the month following their full-time employment.

Eligible full-time team members can accrue Paid Time Off (PTO) at a rate of 120 hours per year and enjoy 7 paid holidays annually.

All team members aged 21 and older can participate in the 401(k) plan after completing 30 days of service.

POSITION SUMMARY:

The Culinary Operations Manager plays a vital role in the Kitchen Management Team, overseeing daily kitchen operations and staff management. This position reports directly to the Club Manager or Executive Chef.

KEY RESPONSIBILITIES:
  • Articulate the core values and mission of J.F. Shea Family of Companies to foster the achievement of organizational goals.
  • Design menus, generate purchase orders for food, ensure the safety and freshness of all food items, and prepare dishes according to established standards to meet and exceed guest expectations. Maintain food costs while adhering to high-quality standards.
  • Provide accurate and current recipes and cost sheets for all menu and banquet offerings.
  • Foster positive customer relations through proactive engagement with team members, guests, contractors, and suppliers.
  • Establish a productive work environment by leading by example and promoting open communication regarding kitchen operations, safety, and human resource matters.
  • Set achievable goals for kitchen team members that reinforce standards for peak performance and personal growth.
  • Support ongoing development for team members and assist in obtaining culinary certifications as part of their career progression.
  • Oversee the staff hiring process; train, schedule, and mentor team members, including apprentice chefs; conduct performance evaluations.
  • Supervise staff in alignment with company values, policies, and procedures; occasionally perform tasks alongside team members. Recognize and celebrate team member achievements while maintaining a positive atmosphere.
  • Manage kitchen staff; organize daily kitchen activities, including menu planning, product utilization, scheduling, and cleanup protocols.
  • Create a safe, clean, and collaborative work environment to inspire quality and commitment from team members, ensuring maximum guest satisfaction.
  • Represent the company professionally in both appearance and communication.
  • Assist in all Food & Beverage events (e.g., corporate gatherings, weddings).
  • Execute budgets on a daily, monthly, and annual basis; collaborate with the Club Manager for budget approvals.
  • Uphold the standard of excellence; participate in culinary exhibitions, buying shows, and educational seminars to stay informed on new products and market trends.
  • Other duties and responsibilities may be assigned as needed.
PERSONAL ATTRIBUTES:
  • Highly customer-oriented with a strong need for closure.
  • Able to work under pressure while managing multiple priorities and assignments.
  • Possess strong team-building skills, including the ability to lead, collaborate, and motivate.
  • Act as a role model and embody the core values of the organization:
    • Integrity
    • Respect for Individuals
    • Teamwork
    • Competitive Spirit
MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS:
  • High School diploma or equivalent preferred.
  • Two years of experience as a Kitchen Manager or Kitchen Supervisor, or successful completion of a nationally recognized culinary or vocational program, or an equivalent combination of education and experience.
  • One to three years of experience supervising a team of managers or in another supervisory capacity required.
  • American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred.
  • Current Food Handlers card.
  • Proficient in Microsoft Office, including Excel.
  • Ability to read, analyze, and interpret industry-specific publications.
  • Understanding of standardized recipe formats.
  • Ability to write routine reports and correspondence.
  • Effective communication skills for addressing groups of customers or team members.
  • Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards, and volume. Understanding of profit and loss statements.
  • Basic computational skills and budgetary analysis capabilities.
  • Strong planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills.
  • Excellent written and verbal communication skills, with the ability to respond to the needs of staff and guests.
  • Consistent achievement of high work standards; attention to detail, accuracy, and timeliness.
  • Demonstrated initiative and independent decision-making based on sound judgment.
  • Ability to manage multiple details in a fast-paced environment with a focus on continuous improvement.
  • Flexible schedule required, including evenings and weekends.
WORK ENVIRONMENT:

This position typically operates in an indoor kitchen setting but may also involve outdoor kitchen stations for events, exposing the employee to varying weather conditions. The kitchen is equipped with various appliances, including ovens, stoves, dishwashers, and other culinary tools. Employees may encounter heat, steam, fire, and noise, with noise levels that can be loud. Outdoor environments may require navigating different terrains while carrying items and managing event logistics.

PHYSICAL DEMANDS:

The physical demands described here represent those encountered while performing essential job functions.

While fulfilling the duties of this role, employees are regularly required to communicate effectively, taste and smell, sit, stand, and walk throughout their shifts, bend, kneel, or stoop, use hands for handling or feeling, and reach with hands and arms. Frequent hand washing is mandatory. Employees must occasionally lift and/or move up to 50 pounds. This position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions in a dynamic environment.

J.F. SHEA FAMILY OF COMPANIES IS AN EQUAL OPPORTUNITY EMPLOYER

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