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Culinary Operations Leader

2 months ago

Fort Lauderdale, Florida, United States American Social - Fort Lauderdale Full time
Job Overview

The Culinary Operations Leader is responsible for guiding a team of culinary experts in crafting high-quality, visually appealing, and delectable dishes for our patrons. This role encompasses all facets of the kitchen operations, including training, safety protocols, recipe compliance, inventory management, and preparation planning.

This individual serves as a representative of the brand, embodying a positive demeanor and maintaining a professional appearance daily. They hold the team accountable for achieving exceptional results and possess a genuine passion for gastronomy and hospitality.

The Culinary Operations Leader takes pride in their work and demonstrates a strong work ethic that inspires the team.


KEY RESPONSIBILITIES:
  • Directs and oversees the activities of Line Cooks, Prep Cooks, and Support Staff.
  • Trains and assesses all new culinary staff, while providing continuous training and mentorship to existing team members.
  • Collaborates with the Executive Chef, General Manager, and Front of House Managers to enhance training and education for all personnel.
  • Ensures complete adherence to recipes by all kitchen staff.
  • Holds the team accountable to the policies and procedures established by the organization.
  • Implements and maintains rigorous standards for safety, sanitation, and overall kitchen organization.
  • Leads the execution of a HACCP plan and ensures compliance among all team members.
  • Maintains open communication with the Executive Chef, General Manager, and Corporate Chef.
  • Assists the Executive Chef in managing food costs to meet targets.
  • Oversees controllable costs to align with budgetary goals.
  • Aids the Executive Chef in managing the culinary aspects of back-office accounting and scheduling systems.
  • Conducts accurate inventory assessments and communicates food cost issues to the team.
  • Performs line and quality checks to guarantee food quality, equipment functionality, and kitchen readiness for service.
  • Enforces proper Image and Appearance Guidelines, including hygiene standards.

REQUIRED SKILLS:
  • Adaptability to dynamic environments.
  • Effective communication across all organizational levels.
  • Capability to manage a team of up to 75 individuals.
  • Conducts one-on-one meetings to discuss areas for improvement and development.
  • Generates creative ideas to enhance sales and overall brand presence.
  • Maintains organization in all tasks.
  • Ability to multitask and respond swiftly to changing priorities.
  • Works independently as well as collaboratively within a team.
  • Thrives under pressure and meets deadlines.
  • Adheres to company budgets and established objectives.
  • Maintains a polished and professional appearance.
  • Capable of working in a fast-paced environment.
  • Prioritizes tasks and seeks guidance when necessary.
  • Available to work evenings and weekends.
  • Willing to work shifts exceeding 12 hours when required.

EDUCATION AND EXPERIENCE:
  • Minimum of 3 years of experience as a Sous Chef or in a comparable role within a full-service, high-volume restaurant.
  • Strong leadership and communication abilities.
  • Familiarity with back-office and POS systems (e.g., Restaurant 365, Hot Schedules, Micros).
  • Advanced organizational capabilities.
  • Bilingual proficiency is advantageous.
  • Culinary Arts Degree is preferred (Associates, Bachelors, Certificates, etc.).
  • Serv Safe Certification is required.
  • Comprehensive knowledge of food handling and sanitation standards.
  • Proficiency in Microsoft Office applications.