Culinary Operations Director

The Senior Culinary Operations Manager is responsible for assisting the Head Chef in all aspects of planning and production of kitchen service, ensuring that all quality assurance standards are properly executed and upheld.

• Directs a culinary team in the performance of their daily duties, guaranteeing seamless execution and optimal results.
• Monitors and oversees accurate and timely production to meet customer expectations.
• Assists the Head Chef with hiring, training, scheduling, evaluating, and coaching of culinary staff, fostering a culture of growth and excellence.
• Communicates directly with the front-of-house staff regarding time guidelines, counts, and special dietary restrictions during the execution of service.

REQUIREMENTS:

• Associate degree or graduate of an accredited culinary school, or an equivalent combination of education and experience.

EXPERIENCE:

• Minimum of three (3) years of cooking experience in full-service restaurants, hotels, or resorts.
• Background in catering, high-volume, or fine dining restaurant establishments.
• Minimum of one (1) year of supervisory experience.

CERTIFICATIONS:

• HACCP, ServSafe certified, or California Food Handler's Certificate, or ability to obtain within 30 days from hire.

PREFERRED QUALIFICATIONS:

• Understanding and ability to calculate and manage food and labor costs effectively.
• Culinary Institute of America graduate preferred.

DUTIES AND RESPONSIBILITIES:

• Directs a culinary team in the performance of their daily duties.
• Ensures proper inventory management across all cooking stations.
• Maintains labor and food cost goals through strategic planning and execution.
• Ensures all opening and closing procedures are properly completed by assigned team members.