Culinary Operations Manager

2 weeks ago


New Britain, Connecticut, United States Whitsons Culinary Group Full time
Position Overview:

The Culinary Operations Manager is accountable for overseeing the complete kitchen operations within the facility, ensuring effective cost management and budget adherence.

Key Responsibilities:

  • Recruit and train kitchen staff, ensuring adherence to food preparation and safety protocols.
  • Maintain high standards of food presentation, cooking quality, and portion control.
  • Ensure compliance with all health and sanitation regulations.
  • Assist the Director in managing production requirements, following established recipes and safe food handling practices.
  • Lead and develop the kitchen team to meet performance expectations set by management.
  • Coordinate all cooking and preparation activities according to the production schedule.
  • Conduct regular temperature checks to ensure food safety and quality.
  • Implement and monitor sanitation protocols as directed by the head chef or director.
  • Manage payroll submissions accurately and on time.
  • Facilitate weekly kitchen meetings to promote communication among staff.

Additional Responsibilities:

Perform other duties as assigned to support the kitchen operations.

Benefits:

Whitson's Culinary Group provides a comprehensive benefits package, including:
  • Medical, dental, and vision coverage
  • Paid Time Off
  • AFLAC Supplemental Insurance
  • 401k retirement plan with matching
  • Wellness initiatives
  • Tuition reimbursement
  • Employee discount programs
  • Commuter benefits
  • Employee Assistance Program
  • Awards and recognition programs

Qualifications:

  • Preferred education includes a College or Culinary degree.
  • Food Management Professional certification is a plus.
  • Completion of safety training classes as required.
  • ServSafe Certification is mandatory.
  • OSHA Certification is preferred but not essential.
  • Proficiency in Microsoft Office Suite and ability to learn new software.
  • A minimum of 3-5 years of experience in high-volume food service management is required.

Physical Requirements:

The role involves standing for extended periods, lifting up to 40 pounds, and performing tasks that require good vision and multi-tasking abilities. Flexibility to work evenings, weekends, and travel to various locations may be necessary.

Work Environment:

The position is primarily based in a kitchen setting, characterized by moderate to loud noise levels. Reasonable accommodations will be made for individuals with disabilities to perform essential functions.

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