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Assistant Culinary Manager at Thomas Cuisine

2 months ago

Chico, California, United States Thomas Cuisine Full time
About Us

Established in 1986, Thomas Cuisine is a distinguished, privately owned food service organization. We champion the restorative qualities of wholesome ingredients and are committed to crafting fresh, made-from-scratch meals daily. Each member of the Thomas Cuisine team embodies our mission, upholding our values, and fostering connections while prioritizing integrity.

What We Offer

Benefits:

Full-time positions include:
  • Comprehensive medical, dental, and vision plans with various options available.
  • Generous Paid Time Off and Leave Programs.
  • Employee referral incentives.
  • Access to wellness programs, financial guidance, mental health support, and more.
Compensation: $66,000 - $70,000 annually (based on experience) + potential for a 5% bonus.

Work Schedule: Availability on weekends is required; flexible scheduling options are available.

Your Role

Support the daily management of kitchen operations while providing professional guidance and oversight to kitchen staff. Ensure that all culinary preparations, recipes, and presentations adhere to established standards and quality commitments. Maintain a safe, organized, and sanitized kitchen environment, exemplifying proper food handling practices.

Reporting Structure

Reports to:
  • Executive Sous Chef, Executive Chef
Supervises:
  • Cooks, Production Supervisors, and Food Services Associates.
KEY RESPONSIBILITIES OF AN ASSISTANT CULINARY MANAGER:
  • Ensure kitchen personnel adhere to all recipes and portion control guidelines.
  • Monitor food stations to minimize waste and guarantee the use of the freshest ingredients. Maintain cleanliness and sanitation at workstations by implementing the "clean as you go" principle.
  • Oversee and train staff involved in the preparation, cooking, and serving of various food items.
  • Ensure all stations are adequately stocked before and during service periods.
  • Prepare daily production sheets and document leftovers accurately.
  • Produce menu items according to established timelines. Identify and prepare all meats and other products for service or events.
  • Plan and create requisitions for inventory ordering. Inspect food products and supplies upon receipt to ensure they meet quality and quantity standards. Organize and store items properly from all suppliers. Conduct accurate inventory counts in all food storage areas.
  • Maintain compliance with standard operating procedures for safe and sanitary food practices and ensure the organization of kitchen, dish, and storage areas.
  • Prepare menu items within specified timeframes, applying all necessary cooking techniques and knife skills.
  • Assign, direct, and evaluate the work of subordinates, ensuring adherence to workflow and quality standards.
  • Collaborate closely with the retail manager and patient services staff to address service-related issues.
  • Work in conjunction with the Executive Sous Chef to standardize recipes, develop menus, and enhance presentation.
  • Mentor and train both existing and new staff, assisting in performance monitoring and staffing management throughout shifts.
  • Perform additional duties as assigned.
MINIMUM QUALIFICATIONS AND SKILLS REQUIRED

KNOWLEDGE OF:
  • Food service safety standards and operations, including patient and retail food services.
  • Attendance policies, regulatory guidelines, and departmental procedures.
  • Uniform and dress code standards.
  • Ability to work across various kitchen classifications and departments.
  • Human Resources policies and procedures.
  • Collective Bargaining Agreements.
  • Kitchen management software and other relevant applications.
SKILLS IN:
  • Ability to read and interpret business publications, professional journals, and regulatory documents.
  • Ability to compose reports and business correspondence, effectively presenting information and responding to inquiries.
  • Proficiency in basic arithmetic operations and applying mathematical concepts to practical situations.
  • Problem-solving skills to address diverse challenges with limited standardization.
  • Ability to understand and follow a variety of instructions in different formats.
EDUCATION AND EXPERIENCE

MINIMUM REQUIRED:
  • High School Diploma/GED.
  • Culinary degree from an accredited program or three to five years of experience in a high-volume food service environment.
PREFERRED:
  • Experience in food service within the Healthcare sector.
CERTIFICATIONS

MINIMUM REQUIRED:
  • Serve Safe certification.
Our Commitment

Thomas Cuisine is an Equal Opportunity Employer, committed to fostering a diverse and inclusive workplace. We do not discriminate against any employee or applicant based on race, color, sex, age, national origin, religion, sexual orientation, gender identity, veteran status, disability, or any other protected class. We strive to create an environment where all employees feel valued, safe, and empowered to express their authentic selves.