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Culinary Operations Manager

2 months ago

Blaine, Minnesota, United States One Haus Full time
Job Overview

One Haus, a distinguished restaurant brand with significant growth potential, is in search of a Chef De Cuisine to oversee daily operations at their high-volume locations. This position emphasizes strong organizational skills, system management, and culinary expertise. The ideal candidate will possess experience in an upscale dining environment, particularly within a steakhouse setting, and have a robust background in managing high-volume operations.

Key Responsibilities:

Team Management

  • Support the Chef in the recruitment, hiring, and effective onboarding of new kitchen staff.
  • Assist in creating and managing staff schedules.
  • Address employee concerns and maintain a positive work atmosphere.
  • Implement employee recognition programs to foster high morale.
  • Monitor staff presentation and take corrective actions when necessary.
  • Conduct timely performance evaluations for team members.
  • Collaborate with HR and the Chef to resolve any staff-related conflicts.
  • Facilitate effective communication among kitchen staff.

Operational Excellence

  • Arrive on time for shifts, dressed in the appropriate uniform.
  • Lead the kitchen during service, ensuring that all standards are upheld and communication flows smoothly between all sections.
  • Prepare menu items while maintaining high standards for quality, presentation, and portion control.
  • Ensure that only dishes meeting our high standards are served to guests.
  • Maintain cleanliness and hygiene in the kitchen by adhering to established cleaning protocols.
  • Follow the company's health and safety policies diligently.
  • Safely operate all necessary kitchen tools and equipment.
  • Be capable of standing for extended periods and lifting up to 25 pounds safely.
  • Conduct monthly inventory checks accurately.
  • Assist in standardizing recipes to ensure consistent quality across all dishes.
  • Participate in daily pre-shift and post-shift meetings to enhance communication.
  • Work with the Chef to analyze sales data and manage kitchen budgets effectively.
  • Foster strong relationships with management and staff to minimize conflicts.
  • Hold regular meetings to discuss performance, address concerns, and align on strategic goals.
  • Monitor labor costs to stay within budget when scheduling staff.
  • Develop efficient processes for managing food inventory.
  • Ensure proper maintenance and operation of kitchen equipment.
  • Maximize kitchen staff productivity through effective training and supervision.
  • Maintain vendor relationships for timely ordering of supplies.
  • Uphold safety and sanitation standards consistently.
  • Handle administrative tasks as required.
  • Address guest complaints promptly and take appropriate actions.
  • Supervise kitchen staff and delegate tasks effectively.

Compensation and Benefits:

  • Competitive salary range of $75,000 to $85,000.
  • Dining discounts available.
  • Paid vacation time.
  • Eligibility for medical and dental insurance starting the first of the month after sixty days of employment.
  • Employer-paid life insurance coverage of $15,000.
  • Employer-paid long-term disability insurance.
  • Employee-paid short-term disability options available.
  • Participation in performance-based bonus programs after the first of the month following ninety days of employment.
  • Monthly reimbursement for cell phone expenses up to a specified value.