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Culinary Operations Manager

2 months ago

Las Vegas, Nevada, United States José Andrés Group Full time
Job Overview

The Assistant Kitchen Director will oversee and coordinate all culinary operations under the guidance of the Executive Chef, ensuring a premier dining experience while adhering to the vision and standards of José Andrés Group.

Leadership in Culinary Arts
Collaborate with the Executive Chef to design and implement creative and authentic menus. Stay informed about regional culinary traditions, cultural influences, and current industry trends. Train and guide the culinary team to uphold high standards of food preparation and presentation. Utilize tools such as line checks and standardized recipes to ensure consistent menu execution. Actively engage during peak service times to enhance guest satisfaction.

Team Development and Performance
Inspire and mentor team members to surpass expectations. Cultivate a leadership pipeline by identifying and nurturing talent within the team. Clearly communicate performance expectations and provide timely feedback. Delegate responsibilities effectively to foster team growth and motivation. Conduct comprehensive training programs for both hourly staff and management.

Championing Company Culture
Promote the vision of José Andrés Group to team members, guests, and the broader community. Lead by example, demonstrating accountability and initiative in daily operations. Adapt to changing circumstances while maintaining quality service and a positive work environment.

Operational Management
Understand and enforce policies and procedures to ensure operational excellence. Maintain open communication regarding any significant operational issues. Keep a daily log to facilitate smooth transitions between shifts. Conduct regular meetings to address service and culinary standards. Ensure a safe and sanitary work environment, adhering to all health regulations.

Financial Oversight
Develop and implement strategies to manage departmental budgets effectively while maximizing profitability. Monitor inventory, minimize waste, and manage pricing to achieve cost objectives. Oversee labor scheduling and payroll to optimize kitchen operations.

Qualifications
This role requires a minimum of 3 years of experience as a sous chef and at least 5 years in kitchen operations. A culinary degree is preferred. Strong knowledge of culinary techniques, food safety standards, and restaurant operations is essential. Excellent communication skills, both verbal and written, are required. The ability to lead and motivate a diverse team is crucial.

Working Conditions
This position involves standing or walking for extended periods, with the expectation of maintaining a fast-paced work environment.