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Director of Culinary Operations

2 months ago

San Leandro, California, United States Compass Group, North America Full time
About the Role

We are seeking a highly skilled and experienced Executive Culinary Director to join our team at Compass Group, North America. As a key member of our culinary leadership team, you will be responsible for driving the development and implementation of our culinary programs and strategies.

Key Responsibilities
  • Lead and manage a team of culinary professionals to deliver exceptional food quality and service.
  • Develop and maintain recipes, menu specifications, and standard preparation procedures for all dishes.
  • Coordinate training activities for kitchen and back-of-house associates to meet service level standards.
  • Hire, train, and mobilize kitchen and service teams to provide impeccable service to our guests.
  • Determine purchasing specifications and budgetary allotments for all menu items.
  • Prepare operational reports and analyses to track progress and identify areas for improvement.
  • Maintain complete knowledge of and compliance with all company policies, service procedures, and standards, including Health Department regulations.
  • Have a solid understanding of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies.
  • Make periodic and regular inspections at events to observe quality of food preparation and service, food appearance, cleanliness, and sanitation of production and service areas, equipment, and employee appearance.
  • Manage all culinary operations campus-wide, including direct supervision of culinary leadership teams for each outlet.
  • Monitor all outlets and fill in where needed to ensure service standards are met and efficient operations.
  • Maintain and supervise sanitation, safe food handling practices, and workplace safety in food service operations as required by OSHA, State, and Federal guidelines.
  • Demonstrate mastery, knowledge, and proficiency in food production and the preparation of specialized diets.
  • Responsible for menu and recipe development and consistency and maintains and monitors quality control programs of food production.
  • Interviews, hires, orients, trains, and coaches all culinary staff. Fosters opportunities for the culinary team to learn, grow, and develop their abilities.
  • Ensures great guest service through consistent execution of all menus and recipes, training, and accountability of the culinary team in execution.
  • Creates a positive work environment through hiring/selection of employees, improving productivity and morale through employee engagement and maintaining appropriate staffing levels per business needs.
  • Assists in developing labor budgets to support the business.
  • Supports both front-of-the-house and back-of-the-house in all business aspects.
  • Guarantees state and company compliance, including but not limited to safety and sanitation standards, purchasing programs, and client requirements. Ability to manage these programs independently to company standard.
  • Plan and create menus as needed with regional support and feedback.
  • Delivers on financial and food sanitation goals of the operation and overall business.
Requirements
  • Creative problem-solver who brings passion, enthusiasm, and fresh ideas.
  • Consistent track record of being organized, dependable, and self-motivated.
  • Team builder and ability to successfully manage and develop a team.
  • Able to work independently and have the capacity to manage up and down.
  • Ability to work extended hours based on business needs.
  • Willingness to work a flexible schedule, including days, evenings, weekends, and holidays.
  • Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet.
  • Strong financial and computer skills, with experience working with and an understanding of P&Ls and budgeting.
  • Degree or training in Culinary Arts, Hospitality, or related field, or culinary certificate preferred.
  • At least four (4) years holding a previous Executive Chef position.
  • Ten years of total culinary management experience.
  • Certificate or degree in Culinary Arts preferred.
  • ServSafe and Food Safety Handler certifications.
  • High volume, complex food service operations experience.