Culinary Operations Manager

1 week ago

Saline, Michigan, United States NexDine Full time
Job DescriptionPosition Overview:

The Culinary Operations Manager is accountable to the Regional Vice President and plays a pivotal role in crafting and implementing culinary strategies that surpass client expectations.

This role involves overseeing culinary and financial functions to ensure adherence to service, production, and presentation benchmarks. The Culinary Operations Manager employs advanced culinary skills in food preparation and is responsible for the final presentation and service of dishes. Additionally, this position entails managing client relationships and supervising the development of hourly staff.


Key Responsibilities:

Culinary Management:
  • Direct menu development and cost control cycles using precise recipes and costing techniques.
  • Ensure the quality of all food offerings and compliance with established standards.
  • Oversee all facets of food production, execution, and presentation.
  • Manage all elements of catering operations.

Operational Oversight:
  • Maintain strong vendor relationships.
  • Oversee the procurement of food and supplies to guarantee efficient operations, ensuring quality control measures are in place for receiving products.
  • Receive food and supplies, with the ability to lift items weighing up to 40 pounds.
  • Establish production schedules and staffing needs to ensure timely service delivery, including payroll processing.
  • Uphold company standards for safety, food handling, sanitation, uniform compliance, and productivity.
  • Manage client interactions to foster satisfaction and retention.

Financial Management:
  • Oversee departmental controllable expenses (P&L), including food costs, labor, supplies, uniforms, and equipment, in line with budgetary constraints.
  • Analyze recipes to set pricing for menu items based on food, labor, and overhead costs.
  • Manage inventory effectively.
  • Prepare financial reports for corporate review.

Team Leadership:
  • Oversee personnel management, including recruitment, hiring, termination, performance reviews, and staff management.
  • Train and supervise culinary staff in food preparation, cooking, garnishing, and presentation techniques.
  • Deliver exceptional customer service by being attentive, approachable, and courteous.

Qualifications:
Required:
  • High School diploma or equivalent.
  • Experience in food service management, particularly in corporate dining settings.
Preferred:
  • Culinary School certificate or degree.
  • Proficiency in Microsoft Office Suite.
Certifications:
  • ServSafe Certification.
  • Allergen Awareness Certification.

NEXDINE is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other classification protected by law. NEXDINE participates in E-Verify.

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