Culinary Operations Manager
3 weeks ago
Department: Food & Beverage
Reports to: Executive Chef/Director of Culinary
The Culinary Operations Manager is tasked with overseeing, managing, and directing all facets of food production within their designated outlets, ensuring profitable food and beverage operations alongside exceptional product quality and service standards. This role includes providing training for the kitchen staff, adhering to corporate quality benchmarks, and establishing and enforcing food specifications, portion control, recipes, and sanitation protocols. The Culinary Operations Manager is also responsible for managing food and labor expenses while enhancing guest satisfaction.
Benefits:
- Complimentary access to local attractions and entertainment venues, along with exclusive friends & family perks.
- Paid training opportunities to develop skills, knowledge, and experience for career advancement.
- Engaging employee events throughout the season.
- Referral bonuses for bringing new talent to the team.
- Competitive salary with opportunities for promotion.
- Interact with a diverse clientele from around the globe.
- Next-day pay options available through PayActiv.
- Tuition reimbursement programs.
- Comprehensive medical, dental, and vision insurance, along with 401K plans.
- Vacation and paid time off benefits.
- Actively recruit and retain top culinary talent for the team.
- Collaborate with other food and beverage managers to address ongoing operational issues.
- Prepare and submit necessary reports in a timely manner.
- Oversee daily kitchen operations and food production areas, ensuring quality in portion sizes, visual appeal, taste, and temperature of dishes served.
- Address guest feedback and complaints promptly.
- Ensure compliance with requisition and ordering processes.
- Implement and monitor corporate promotions in outlets, including buffet and meal concept standards.
- Understand and enforce local health department sanitation regulations.
- Utilize daily forecasts and customer counts to manage inventory levels effectively.
- Communicate maintenance issues to the engineering team.
- Participate in staff meetings and other required gatherings.
- Foster a positive, professional, and educational environment within the kitchen.
- Make decisions that prioritize the interests of guests, employees, and the organization.
- Coach and develop team members to achieve optimal performance and growth within the company, conducting performance reviews as per company standards.
- Perform additional duties as assigned.
- High school diploma or equivalent required.
- Associate degree preferred.
- A minimum of 5 years of progressive experience in a culinary or hospitality environment.
- Advanced culinary skills, including knife handling.
- Previous supervisory experience is essential.
- Flexibility and willingness to work extended hours as needed.
- Ability to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
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