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Culinary Operations Manager

2 months ago

Port Saint Lucie, Florida, United States BBL Hospitality Full time
Job Overview

Location
Recovery Sports Grill at Tradition

Employment Type
Full-Time

Compensation
$50,000 - $60,000 per year

Work Schedule
Flexible Shifts

Industry
Food Service - Restaurant

Position Summary

$50,000-$60,000/year

Join a reputable company that values growth and development

We are excited to present the benefits we offer:
  • Paid Time Off
  • 401K Retirement Plan
  • Referral Bonuses
  • Opportunities for Professional Development
  • Internal Promotion Pathways
  • Comprehensive Medical, Dental, and Vision Plans, along with Voluntary Benefits, FSA, and HSA options for Full-Time employees
  • Employee Discounts and Perks
The Culinary Operations Manager is accountable for overseeing all kitchen activities, which include food procurement, preparation, and upholding quality standards. This role also encompasses sanitation, cleanliness, and the training of staff in cooking techniques, presentation, portion control, and hygiene practices. Candidates should possess a minimum of 5 years of experience in various kitchen roles, including food preparation, line cook, fry cook, and expediter, with at least 6 months in a supervisory position. Effective communication with management, kitchen staff, and patrons is essential. Physical requirements include the ability to reach, bend, stoop, and frequently lift up to 50 pounds, as well as standing for extended periods (up to 9 hours).

Key Responsibilities:
  • Ensure consistent food preparation and service in line with restaurant recipes and standards.
  • Make staffing decisions, including interviewing, hiring, and evaluating kitchen personnel.
  • Orient new employees on company policies and oversee their training.
  • Assist in maintaining guest service standards and operational efficiency.
  • Complete necessary paperwork, including reports and schedules, in a timely manner.
  • Maintain cleanliness and functionality of kitchen equipment through regular inspections.
  • Collaborate with management to plan and price menu items, establishing portion sizes and creating standard recipe cards.
  • Order products according to specifications and ensure correct delivery and condition.
  • Control food costs by adhering to proper requisition and storage procedures.
  • Ensure timely completion of employee performance evaluations.
  • Schedule staff according to anticipated business needs while meeting labor cost objectives.
  • Administer fair and consistent corrective actions for policy violations.
  • Train kitchen staff on safe equipment operation and sanitation practices.
  • Maintain cleaning schedules for kitchen areas and equipment.
  • Monitor food holding and refrigeration temperatures.
  • Provide safety training in first aid, CPR, and safe lifting techniques.