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Head of Culinary Services

2 months ago

Beverly, Massachusetts, United States Mission Management Group Full time
Job Description

**Mission Management Group** is seeking a highly skilled and experienced **Executive Chef - Kitchen Operations Manager** to lead our culinary team and drive the success of our kitchen operations.

Key Responsibilities
  • **Leadership and Team Management**: Work closely with the General Manager to create a cohesive and high-performing team within the kitchen, projecting a positive attitude and setting a strong example for the team.
  • **Business Development**: Collaborate with the General Manager to build food sales through the delivery of consistent, high-quality products, operating the kitchen with a guest-satisfaction mentality, and making decisions based on what is best for the guest.
  • **Quality and Safety**: Ensure strict adherence to our standards for food quality, demonstrate commitment to cultivating knowledgeable staff members, and maintain high standards in all areas of safety, security, and sanitation.
  • **Cost Management and Profitability**: Work proactively with the management team to maximize sales and optimize profits through the management of food, labor costs, and BOH DOE, monitoring daily labor reports, and managing employees to their scheduled hours.
  • **Purchasing and Inventory**: Monitor quality and manage prime and local vendors, place effective orders, and generate accurate inventory counts on a regular basis.
  • **Production and Personnel**: Take a hands-on approach to daily production, set appropriate prep levels, and recruit, hire, and schedule a crew of quality employees to execute the menu successfully and maintain the smooth flow of kitchen operations.
  • **Training and Development**: Implement company systems, train staff in knife safety, proper handling of product, use of chemicals, and use of equipment, and provide ongoing training of kitchen systems and menu to FOH managers and hourly staff.
  • **Administration and Problem Solving**: Ensure all kitchen employees receive a semi-annual review, maintain accurate employee files, and participate in weekly management meetings, demonstrating a proactive attitude and consistently making decisions that are in the best interest of our guests, employees, and investors.