Culinary Operations Manager
5 days ago
Job Summary
The Culinary Operations Manager is responsible for overseeing the daily management and direction of the culinary operations for the Restaurants and Room Service. This role requires a high level of creativity to develop innovative cuisine while working with the Executive Chef to maintain profit goals.
Key Responsibilities
- Oversee production and execution of food preparation for the hotel Restaurants & Room Service.
- Manage day-to-day staffing, including coaching and counseling, disciplinary action, and overall kitchen morale.
- Ensure cleanliness of the Kitchen and maintain a safe working environment.
- Hold a pre-shift lineup daily to inform the team of upcoming events and occupancy flow.
- Have strong knowledge of local health rules, regulations, and food handling.
Requirements
- General knowledge of menu development, costing, and inventory control.
- Advanced knowledge of culinary technique and application.
- Personable and able to convey messages clearly and concisely.
- Ability to adapt to changing demands as related to a food and beverage operation.
Education and Experience
- Degree in Culinary Arts preferred, 2 to 4 years' experience in a 4 or 5 star hotel or independent restaurant in a kitchen management role.
Certifications
- ServSafe certification required.
Physical Demands
- Able to grasp, lift and/or carry up to 25 lbs. as needed.
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