Culinary Manager

2 weeks ago

Fort Myers, Florida, United States Duffy's Sports Grill Full time
Duffy's Culinary Manager Job Overview

Reports to:
General Manager

Position Summary:
As the Culinary Manager, you will oversee the preparation, presentation, and service of all menu offerings. You will play a crucial role in recruiting, training, and nurturing Back of House personnel while managing the kitchen operations effectively.

Key Responsibilities:
  • Ensure compliance with safety regulations and operational standards.
  • Assess the quality of food products and supplies.
  • Conduct temperature checks on kitchen equipment and maintain records.
  • Coordinate the timing of food orders for seamless service.
  • Create work schedules for Back of House staff and assign cooking stations.
  • Facilitate training sessions for kitchen staff.
  • Prepare and cook a variety of dishes for regular service and special events.
  • Manage inventory and order necessary supplies.
  • Oversee food service operations and ensure efficiency.
  • Estimate staffing and ingredient needs for food preparation.
  • Document operational and production metrics.
  • Schedule maintenance and repairs for kitchen equipment.
  • Engage with guests to address concerns and enhance satisfaction.
  • Monitor sanitation practices to uphold health standards.
  • Evaluate the quality of raw and cooked food items.
  • Plan production schedules to ensure timely service delivery.
  • Inspect received products for quality and quantity.
  • Supervise kitchen staff and their food preparation activities.
  • Train staff in food preparation, cooking, and presentation techniques.
  • Conduct interviews for Back of House positions.
  • Manage procurement of food and supplies for operational efficiency.
  • Oversee budgeting and planning for food operations.
  • Inspect work areas and equipment for compliance with standards.
  • Estimate costs and quantities of required supplies.
  • Direct food preparation and cooking activities.
  • Demonstrate new cooking techniques to staff.
  • Meet with clients to plan menus for special events.
  • Maintain Food Manager Certification.
  • Foster a positive and professional environment for staff and customers.

Qualifications:
  • Dependability: Reliability and responsibility in fulfilling job duties.
  • Initiative: A proactive approach to responsibilities and challenges.
  • Adaptability: Openness to change and variety in the workplace.
  • Stress Management: Ability to handle criticism and high-pressure situations calmly.
  • Attention to Detail: Carefulness and thoroughness in completing tasks.
  • Self-Control: Composure in challenging situations.
  • Integrity: Honesty and ethical behavior.
  • Cooperation: A friendly and collaborative attitude with coworkers.
  • Empathy: Sensitivity to the needs and feelings of others.
  • Team Orientation: Preference for collaborative work environments.

Physical Requirements:
  • Ability to stand for extended periods.
  • Manual dexterity to handle kitchen tools and equipment.
  • Repetitive motion capabilities.
  • Physical stamina for prolonged activity.
  • Visual acuity for detail-oriented tasks.
  • Clear communication skills.
  • Strength to lift and carry heavy items.
  • Coordination of body movements.
  • Ability to multitask effectively.
  • Occasional exposure to extreme temperatures and chemicals.
  • Flexibility to work varied shifts, including weekends and holidays.

Benefits:
  • Competitive salary with performance-based incentives.
  • Comprehensive health coverage including medical, dental, and vision.
  • Life insurance and disability coverage.
  • 401(k) plan with company matching.
  • Paid time off and professional development opportunities.
  • Employee dining discounts and wellness incentives.

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