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 standard
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
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