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Culinary Operations Manager

2 months ago

Farmington, Connecticut, United States Sally's Apizza Full time
Job Overview

FIND YOUR PASSION

Sally's Apizza, celebrated for its New Haven Style Apizza since 1938, is broadening our locations and corporate team across the nation. Known for our unique tomato sauce and delightful, crispy crust with a signature oven-kissed char, Sally's attracts pizza enthusiasts from around the globe. We meticulously craft authentic pizza in custom-designed ovens, utilizing original recipes. With a dedication to sharing outstanding pizza with everyone, we aim to spread our enthusiasm far and wide.

As Sally's continues to grow, new opportunities arise from management to corporate roles. We provide coaching, training, and advancement opportunities, offering you a pathway to achieve your future career aspirations.

POSITION SUMMARY

As a vital member of the management team, the Culinary Operations Manager will oversee the daily restaurant functions in alignment with company standards and policies. Reporting to the General Manager, the Culinary Operations Manager will support the management and innovation of new concepts, develop standardized recipes, minimize food costs, and foster a strong brand presence. This role involves maintaining internal controls and ensuring quality, consistency, and hygiene for the restaurant's products and equipment. The Culinary Operations Manager will allocate resources, implement controls, train and develop kitchen staff, systematize daily operations, and uphold efficient kitchen management.

Reports to the General Manager. Directly supervises the Sous Chef.

  • Manage all kitchen activities as a supervisor.
  • Serve as a mentor and educator to all back-of-house personnel.
  • Collaborate with the Culinary Operations Manager to innovate new recipes, dishes, and procedures.
  • Train kitchen staff on best practices for cleanliness and sanitation.
  • Control food costs to align with budgetary expectations.
  • Conduct daily shift line checks to ensure prepped food meets company standards.
  • Oversee and inspect all preparation procedures to ensure adherence to company recipes.
  • Maintain a clean and safe environment, instructing staff on proper food preparation, storage, and kitchen equipment usage.
  • Ensure food service products, presentation, and plating are of the highest quality and prepared promptly.
  • Responsible for food quality, service, and presentation while following recipes and standard operating procedures.
  • Manage food ordering and conduct end-of-period food inventory.
  • Monitor refrigeration and storage operations through proper product rotation to prevent spoilage.
  • Identify and nurture future culinary leaders from within the back-of-house team.
  • Be scheduled to open the restaurant 2-3 days per week as the manager on duty.
  • Communicate effectively with other managers and line staff in a fast-paced restaurant environment.
  • Demonstrate the ability to accept direction and feedback, utilizing it to enhance future performance.

COMPENSATION & BENEFITS

  • Starting salary of $70,000 annually based on experience, plus bonus opportunities.
  • Health Insurance
  • Dental Insurance
  • Vision Insurance
  • Short-term Disability
  • Long-Term Disability
  • Group Life Insurance
  • Sick Time & Vacation Time or Paid Time Off

QUALIFICATIONS FOR THE CULINARY OPERATIONS MANAGER

  • Technical Skills: Comprehensive knowledge of Food Safety systems and procedures; exceptional food preparation and knife skills; strong computer skills (Microsoft Office, Brink POS preferred); ability to conduct theoretical food, purchasing, and labor costing and analysis.
  • Language: Proficiency in English; Basic Spanish (preferred but not required).
  • Experience:
    • High school diploma or GED equivalent.
    • Formal culinary training or associate degree in culinary arts (preferred but not required).
    • Minimum of 2-3 years in a leadership role within a full-service restaurant kitchen.
  • Certifications: ServeSafe Certified.
  • Work Environment: This hands-on position requires 90% of the work week to be spent actively engaged in culinary operations. Must be able to work on your feet for up to 10 hours at a time and lift at least 50 lbs. Must be able to travel within your region.
  • Details: Full Time, In-Person, Day, Evening & Weekend availability.

CORE COMPETENCIES

  • Attention to Detail: Taking responsibility for a thorough and meticulous approach to work.
  • Functional Expertise: Possessing the situational awareness to identify problems and devise creative solutions.
  • Organizational Awareness: Utilizing knowledge of systems, situations, procedures, and culture within the organization to identify potential issues and opportunities.
  • Oral Communication: Effectively shaping and expressing ideas and information.
  • Financial Awareness: Ability to read and comprehend a profit and loss statement.
  • Integrity: Upholding accepted social and ethical standards in job-related activities and behaviors.


SALLY'S CORE VALUES

Obsession for Apizza: A true passion for the uncompromised quality and tradition of New Haven Apizza. Striving for excellence and bringing your personal best to work every day.
Commitment to Our Guests: Demonstrating warmth and care while creating memorable moments of hospitality for all guests.
Strength of Character: Taking pride in your job and using sound judgment to do what is right and fair, even when unobserved. Actively seeking to build trust with colleagues and guests.
We Are Hungry: A teaching company filled with individuals eager for knowledge and growth. Our insatiable hunger drives us to seek honest feedback to enhance our skills and hold each other accountable.

Pre-employment background checks, drug screening, and references are required.

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