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Executive Culinary Manager

2 months ago

Savannah Georgia, United States Sage Hospitality Full time
About the Role

We are seeking a highly skilled and experienced Sous Chef to join our team at Sage Hospitality. As a key member of our culinary team, you will be responsible for managing the daily operations of our kitchen, ensuring the highest quality of food and exceptional customer service.

Key Responsibilities
  • Manage the daily production, preparation, and presentation of all food for our restaurant(s) and room service, ensuring a quality, consistent product that meets our franchise standards.
  • Manage human resources in the production and preparation areas of the kitchen, attracting, retaining, and motivating employees while providing a safe work environment.
  • Schedule and manage the maintenance/sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets/exceeds federal, state, corporate, and franchise standards and regulations.
  • Monitor, analyze, and control all labor and food costs, preparing reports, charts, and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
  • Promote the Accident Prevention Program to minimize liabilities and related expenses.
Requirements
  • High school education or equivalent.
  • One to two years of experience in a related position with this company or other organization(s).
  • Advanced knowledge of the principles and practices within the food profession, including experiential knowledge required for management of people and/or complex problems and food and beverage management.
Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Lifting, pushing, pulling, and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
  • Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
  • Mobility - full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
  • Continuous standing - during preparation, during service hours, or during expediting, usually all day.
  • Must be able to hear equipment timers and communicate with other staff.
  • Must be able to see that product is prepared appropriately.
  • Must have moderate comprehension and literacy to read use records and all special requests.
  • Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.