Culinary Operations Manager

The Executive Culinary Supervisor plays a pivotal role in driving culinary excellence within our esteemed establishment. This seasoned professional will oversee kitchen operations, ensuring seamless service and exceptional food production.

• Coordinate kitchen staff to guarantee efficient food preparation and presentation during all shifts
• Collaborate with the Head Chef on menu planning, recipe development, and seasonal updates
• Conduct quality control checks to ensure food meets the highest standards and guest expectations
• Manage inventory control, order supplies, and maintain food storage to minimize waste and ensure freshness
• Enforce strict kitchen safety and sanitation protocols, adhering to health regulations and cleanliness standards
• Act as head chef in the absence of the Head Chef
• Develop, train, supervise, and coordinate with line staff to achieve assigned tasks
• Implement and promote proper food safety and handling procedures
• Communicate with the Head Chef regarding daily inventory and ordering processes
• Cook and prepare food to order
• Work as an active participant on the service line as required
• Maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas
• Other duties as assigned

• Culinary degree or equivalent work experience required
• ServSafe certification required
• 5 years of culinary experience required

• Proficient knowledge of purchasing food and beverage
• Proficient knowledge of high-volume production
• Familiarity with menu costing, inventory, and ordering
• In-depth knowledge of culinary techniques, food preparation, and kitchen equipment
• Strong understanding of food safety regulations and sanitation standards
• Excellent leadership and team management skills for supervising kitchen staff
• Strong time management skills, with the ability to work under pressure and multitask effectively
• Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences
• Ability to maintain a high level of quality control and consistency in food preparation and presentation
• Ability to understand written and spoken English, Spanish a plus