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Culinary Operations Supervisor

2 months ago

Monterey Park, California, United States Specialty restaurants corporation Full time

Company Overview:

Luminarias has undergone a transformative renovation, evolving into a contemporary neighborhood eatery. The spacious dining area boasts unique swings instead of traditional seating and features expansive windows that connect to a large outdoor deck, offering stunning views of the San Gabriel Valley. Our new Dinner & Brunch menus showcase innovative American cuisine infused with Latin flavors.

Aiming to become a vibrant hub for the community, Luminarias' extensive bar offers a selection of craft cocktails, premium spirits, and local wines and beers.

We prioritize internal growth, teamwork, and fostering a positive workplace culture. We are excited to welcome our next valued team member.

Compensation:

Annual salary of $85,000 (plus bonus opportunities).

Comprehensive Benefits Include:

  • Competitive compensation package
  • Extensive health plans, including various medical and dental options, along with employer contributions to Health Savings Accounts for employees and their dependents.
  • *NEW* Lifestyle Spending Account to support personal and family needs, including gym memberships, childcare, and student loans.
  • A range of supplemental benefits for unforeseen circumstances
  • 401k plan with an annual employer match after one year of service (25% match on the first 5% contribution)
  • Employer-paid life insurance throughout employment
  • Monthly reward dollars redeemable at various company locations.
  • Paid vacation starting at two weeks annually
  • Paid holidays for five major holidays
  • 24 hours of paid sick leave, renewed yearly
  • Education Assistance Program (EdAP) for professional development in hospitality
  • Employee Assistance Program (EAP) for work-life balance support
  • Management referral program offering up to $4,000 for qualifying positions

Job Summary:

The Assistant Culinary Director will collaborate closely with the Executive Chef to recruit, mentor, and evaluate culinary and kitchen personnel. This role will also support the development of management and full-time staff.

Leadership Responsibilities:

  • Partner with the executive chef and sous chefs to create and implement biannual training sessions for event chefs, cooks, and kitchen staff, covering essential topics such as standard operating procedures, sanitation, food handling, menu standards, and event setup.
  • Collaborate with the executive chef and sous chefs to foster company culture, enhance team morale, and establish a positive work environment through both established and innovative initiatives.
  • Guide, train, and mentor the culinary team, serving as a resource for them and other back-of-house personnel.
  • Assist the executive chef in staff development and training.
  • Recommend or implement disciplinary actions, including terminations, for culinary staff when necessary, in accordance with company policies.
  • Attend culinary job fairs as appropriate.

Financial Management:

  • Responsible for adhering to budgets for food, labor, and operational expenses within the culinary department.
  • Create and maintain portioning reports to ensure accurate food servings at future events.
  • Collaborate with team members to ensure proper handling of leftover food from events and develop a system for managing food returns.
  • Assist the executive chef with weekly labor schedules for production and event staff, ensuring compliance with staffing guidelines and labor budgets.
  • Analyze forecasted versus actual labor costs weekly, assisting in the development of labor cost controls.
  • Work with the executive chef to project seasonal staffing needs and manage staff hiring and retention.

Culinary Excellence:

  • Collaborate with the off-premise culinary team to continuously assess event execution to maintain high standards of quality, consistency, and professionalism.
  • Provide hands-on training in the kitchen and at events, working closely with chefs and kitchen staff to assist with food preparation and execution.
  • Educate staff on new menu items and procedural changes, ensuring accountability for implementation.
  • Work with the executive chef to develop efficient production methodologies that enhance quality and consistency.
  • Train and oversee sanitation and food handling practices in both the commissary and at events, ensuring compliance with health standards.
  • Review weekly menus with event chefs to finalize details, including logistics and staff assignments.
  • Collaborate with the pastry team to ensure dessert quality at events.
  • Rotate between production and event monitoring to uphold company standards for quality and consistency.
  • Create and manage weekly check-off schedules, including weekend bake-offs and deliveries.
  • Partner with the Vice President of Operations and executive chefs on ongoing menu development and culinary training programs.
  • Participate in client tastings, either executing or overseeing tastings conducted by other chefs.

Administrative Duties:

  • Edit menus for portioning and design, making necessary adjustments.
  • Understand kitchen administrative processes and assist the executive chef in maintaining the system.
  • Support the executive chef with planning and administrative tasks for special projects.
  • Fulfill all administrative responsibilities as required.

Qualifications:

  • In-depth knowledge of OSHA regulations and local health department standards.
  • Minimum of three years in a senior or executive chef role within a high-volume, quality-focused environment.
  • Culinary degree or equivalent training from an accredited institution preferred.
  • At least three years of relevant leadership experience in a culinary setting.
  • Commitment to company culture and values.
  • Strong partnership mentality with guests, colleagues, and management to deliver exceptional service and profitability.
  • Ability to handle multiple tasks effectively in a fast-paced environment.
  • Excellent communication skills, both verbal and written.
  • Detail-oriented with strong organizational abilities.

Physical Requirements:

  • Light physical demands, including prolonged walking and standing, with occasional lifting of up to 40 pounds.

Disclaimer: The above job description is intended to provide a general overview of the role and is not an exhaustive list of all responsibilities and skills required.

We are an Equal Opportunity Employer, committed to recognizing that our employees are our greatest asset. We provide equal employment opportunities to all individuals, regardless of various classifications protected by law.

Specialty Restaurants Corporation maintains a drug-free workplace and will consider qualified applicants with criminal histories in accordance with applicable laws. All job offers are contingent upon successful completion of a background check.