Culinary Operations Manager
1 week ago
The Culinary Operations Manager is responsible for overseeing food preparation, managing kitchen staff, and ensuring inventory and purchasing are properly managed. This role also involves menu creation and pricing, food and labor budgeting, staff scheduling, and maintaining kitchen safety and cleanliness.
- Establish and maintain food production systems and procedures for ordering, receiving, storing, preparing, and serving food-related products.
- Train and manage kitchen personnel, supervising and coordinating all culinary activities.
- Responsible for menu planning and development, ensuring that requirements for sanitation and food safety are met.
- Develop and maintain a safe culture that promotes a work environment with no injuries.
- Estimate food consumption and ensure proper equipment operation and maintenance.
- Conduct periodic inventory and coordinate unit personnel regarding production, merchandising, quality, and cost control, and labor management.
- Recruit, hire, develop, and retain back-of-house staff.
- Drive customer service and employee engagement through effective use of customer and employee engagement surveys.
- Identify opportunities to implement new products and services that support sales growth and client retention.
- Coordinate all catering events on campus.
Special qualifications: The ability to manage in a diverse environment with a focus on client and customer service is essential to success in this role.
Experience: Previous experience with controlling food and labor costs, demonstration cooking, menu development, and pricing, as well as developing a culinary team, is preferred. Premise and liability accountability and contract-managed service experience is desirable.
Education: The ideal candidate will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience.
Core competencies: Leadership, Management
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