Culinary Manager

JOB TITLE: CULINARY MANAGER DEPARTMENT: OPERATIONS REPORTS TO: GENERAL MANAGER FLSA STATUS: EXEMPT LOCATION: RESTAURANT SUMMARY: The Culinary Manager supports the Management Team in all aspects ensuring the restaurant’s operational needs are met.
The Culinary Manager is accountable for food cost controls, food standards, ordering, team member engagement and the Guest Experience as it relates to kitchen operations.
The Culinary Manager must demonstrate strong communication skills and leadership abilities.
The Culinary Manager shares responsibility for the selection and development of the Team Members while upholding all kitchen standards and ensuring all food and beverage is served according to standards.
The CM also shares responsibilities in maintaining a safe and sanitary work environment which is compliant with all applicable operational standards and health regulations.
The CM ensures consistent kitchen execution and profitability by providing and ensuring on-going quality training, coaching and follow-through.
*ESSENTIAL DUTIES AND RESPONSIBILITIES:* · Strong understanding of all dining room and kitchen systems and operations; including the ability to run effective shifts in all aspects of the restaurant.
· Provide direction, coaching and leadership for all kitchen team members, including training on safety and sanitation, Ecosure standards and company policies and procedures.
· Conducts full Ecosure walk once a month and follows up on findings · Conducts self- audit health inspections · Oversees and manages daily, weekly, monthly cleaning schedules · Responsible for establishing and communicating goals and accomplishments to General Manager and/or Director of Operations on regular basis · Ensures completion of tasks for each shift according to the SMART checklist.
· Ensures the Management Team and Team Members’ continued development and focus on food knowledge · Responsible for producing kitchen schedule to effectively maintain labor goals while optimizing Guest satisfaction · Ensures 100% adherence to all aspects of food quality · Ensures Facilities preventative maintenance programs are implemented and followed, utilizing company programs · Responsible for compliance with safety policies/procedures [e.
g.
use of safety tools (cut gloves, west floor signs, etc.
.
.
)] · Directs planning, implementation and training for all menu and special rollouts with 100% adherence to specifications, builds and standards.
· Maintains awareness of guest reviews results for areas specific to kitchen execution · Manages weekly food and supply inventories · Plans for and depletes inventory.
· Responsible for meeting the restaurant’s financial goals, including cost of sales (managing ordering and inventory); labor (labor planning and scheduling); and hiring, developing and retaining the best Team Members *PREFERRED QUALIFICATIONS/SKILLS:* · Excellent written and verbal communication skills (English); Bilingual a plus\* · Must be able to work in a fast-paced, multi-tasking, hands-on environment.
· Ability to establish and maintain positive and professional working relationships with all Managers, Hourly Team Members, and Guests.
· Exceptional leadership and motivational skills required – must be able to attract, train and retain the very best Team Members in the industry.
· Strong Guest focus mentality, with the ability to provide an remarkable dining experience for each Guest.
· Integrity in all areas of the restaurant operation.
· Ability to perform basic math and understand finances and cost management.
· Must be dependable, reliable, and self-motivated.
· Culinary school or previous culinary management experience a plus EDUCATIONAL/EXPERIENCE REQUIREMENTS: · High school diploma or equivalency.
· Minimum 21 years of age.
· Minimum of 3 years full-service Restaurant Management experience · Must receive MIT training certification.
*PHYSICAL DEMANDS:* The physical demands described are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.
· Choose quickly and correctly among various movements when responding to different signals.
· Keep or regain the body's balance or stay upright when in an unstable position.
· Stand for long periods of time, 11-12 hour shifts · Walk or run.
· Bend, stretch, twist, or reach out with the body, arms, and/or legs.
· Ability to lift, push, pull, or carry heavy objects up to 50 lbs.
· Excellent communication skills.
*WORKING CONDITIONS*: · Often work indoor but may occasionally work outdoors.
· Often work nights and weekends.
· High level of social interaction.
· Supervise, coach, and train employees.
· Often work unpredictable hours, to fill in for absent workers.
· Must be constantly aware of changing events, such as staff or supply shortages.
Job Type: Full-time Pay: $65,000.
00 - $75,000.
00 per year Benefits: * 401(k) * Dental insurance * Employee discount * Health insurance * Paid time off * Vision insurance Experience level: * 2 years Restaurant type: * Casual dining restaurant * Fine dining restaurant Weekly day range: * Weekends as needed Work Location: In person