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Culinary Operations Manager

2 months ago

Orlando, Florida, United States Compass Group USA Full time
About the Role

The Sous Chef position is a key leadership role within the culinary team, responsible for driving the delivery of exceptional food and guest experiences at our locations.

Key Responsibilities
  • Leadership and Coaching: Proactively coach and motivate team members to deliver their best, identifying opportunities for improvement and driving positive change in our location operations.
  • Quality and Sanitation: Monitor and maintain high standards of quality and sanitation, ensuring a safe and healthy environment for our guests and team members.
  • Financial Management: Deliver against financial goals and budgets, setting the standard for culinary excellence and driving revenue growth.
  • Menu Development: Support the creation of menu build diagrams and monitor output to ensure standards are adhered to, ensuring all routine kitchen management procedures are followed.
  • Inventory Management: Manage end-of-month inventory, in partnership with the purchasing team, to ensure accurate recording of stock and minimize waste.
  • Training and Development: Deliver training and coaching to team members on both the menu and general culinary skills, ensuring they have the knowledge and skills to succeed.
  • Employee Engagement: Manage employee breaks to ensure the well-being of all team members, delivering pre-shift meetings to set the tone for events and conducting corrective action when necessary.
Requirements
  • 2+ years of experience in a culinary leadership position
  • Culinary degree preferred
  • High level of computer literacy
  • Understanding of financial concepts
  • Passion for hospitality, food, and retail
  • Excellent interpersonal and stakeholder management skills