Culinary Operations Manager

To excel in this role, you will assist in managing the staff and operations of a busy restaurant kitchen to provide exceptional quality food service.

• Key Responsibilities:
• Train, support, review, discipline, and coach employees directly accountable to your position, ensuring highest possible levels of employee morale and department productivity.
• Coordinate with the Head Chef to ensure efficient and professional operation of the dining room and any banquet functions.
• Work closely with the Head Chef on menu development, safety and sanitation, staff development, and product knowledge.
• Additional Tasks:
• Develop relationships with all food suppliers.
• Monitor the presentation of all foods served to guests and ensure that appearance and quality are consistently maintained.
• Ensure that all foods are stored and served at proper temperatures.
• Regularly inspect all kitchen areas to ensure sanitary conditions and report all needed equipment repairs.

Minimum Requirements:

• At least 5 years' experience in a kitchen environment with demonstrable knowledge of culinary operations and quality food preparation (including 2 years in a supervisory role).
• Demonstrated ability to train staff and ensure high-quality customer service.
• Current Food Handler Certificate.

Working Conditions:

The Senior Culinary Operations Manager works indoors throughout their shift in well-lit kitchen areas. The job requires standing and walking for approximately 90% of the time and occasional short trips to the walk-in freezer and refrigerator. The kitchen may be moist, warm, and odorous from cooking foods, and the floor may be slippery from moisture and grease.

Physical Demands:

This role involves standing and walking for approximately 90% of the time, sitting occasionally. It also requires occasional handling and moving objects weighing up to 30 lbs over short distances.