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Culinary Operations Manager

2 months ago

Anchorage, Alaska, United States NANA Regional Corp Full time
Job Summary

The Executive Chef will provide strategic leadership for the culinary teams in restaurant, catering, concessions, campus, and corporate service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact may be required.

Key Responsibilities
  • Team Leadership: Lead, train and develop culinary team members for multiple contracts in all business lines.
  • Work Environment: Demonstrate flexibility in working environment, including the ability to plan and organize workload effectively to achieve timely, desired results.
  • Menu Development: Create Signature Restaurant & Catering Menus
  • Culinary Consistency: Demonstrate ability to develop, implement, maintain, and supervise proper recipe & culinary consistency for all concepts.
  • Compliance: Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems.
  • Performance Measurement: Measure the performance of assigned goals.
  • Operational Efficiency: Establish and implement an organized system of supervision & operating procedures.
  • Dining Operations: Direct a high-quality, cost-effective dining operation.
  • Procurement Excellence: Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies.
  • Client Focus: Champion Client/Customer First and lead the way in all situations.
  • Accountability: Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices.
  • Service Execution: Ensure all required preparation, delivery, setup, service & breakdown are properly & efficiently executed.
  • Food Safety: Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs.
  • Workplace Safety: Actively pursue the goal of zero accidents in the workplace.
  • Safety Environment: Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees.
  • Team Development: Develop a team that excels in responding to and exceeding the needs of clients and customers.
  • Client and Employee Relations: Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services.
  • Team Supervision: Direct, schedule training, supervise, lead, evaluate, coach, & develop assigned team members to keep them informed & motivated.
  • Employee Accountability: Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood.
  • NANA Shareholder Development: Actively recruit, train & develop NANA shareholders.
  • Administrative Tasks: Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc.
  • Professional Skills: Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications, including change management, employee development, problem solving while maintaining open communication.
  • Physical Demands: Periodically physically perform high volume food production & preparation duties/fills in for absent employees.
  • Inventory and Quality Control: Perform inventory and quality control tasks & inspection checklists.
  • Business Reporting: Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc.
  • Supervision and Employee Management: Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints & resolving problems.
Qualifications
  • Minimum Requirements: Must have 3-5 years as a Chef De Cuisine in high volume settings, including strong catering/banquet skills.
  • Restaurant Experience: Must have three (3) years of Restaurant experience in a high-end/high volume environment.
  • Driver's License: Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance.This includes no DUI convictions in the past five (5) years.
  • Workplace Stability: Stability in the workplace required.Position experience counted for positions lasting a minimum of two (2) years - progressive promotions with same company included.Positions lasting less than two (2) years will not be counted as experience.
  • Daily Client Contact: Daily client and customer contact is required.
  • Basic Office Skills: The ability to operate basic office equipment and software programs up to and including Microsoft Outlook, Excel, Word, etc.
  • HACCP ServSafe Certification: HACCP ServSafe Certification required.
  • TAP Certification: TAP Certification required.
  • Pre-Employment Requirements: Applicants must pass a pre-employment drug test; a post offer physical assessment and a criminal background check.
  • Language Requirements: Contract requires employees to speak, understand, read and write English.
Preferred Qualifications
  • Bachelor's Degree: Bachelor's Degree in the Culinary Arts.
  • Pro Chef Certification: Completion of level 2 Pro Chef Certification exam.
  • Typing Speed: Able to type a minimum of 45 words per minute.