What are the responsibilities and job description for the Culinary Operations Manager position at 1759 Grille?
Company Overview:
We are a dynamic restaurant located in a vibrant and fast-paced 200-seat venue known for delivering exceptional experiences. Our mission is to provide a positive and productive work environment, where our team members can thrive and grow professionally.
Salary and Benefits:
- Competitive salary based on experience
- A supportive and team-oriented work environment
- Health Insurance after 30 days
- Simple IRA with up to a 3% match after one year
Job Description:
As a seasoned Kitchen Manager, you will oversee the day-to-day operations of our kitchen, ensuring all dishes meet quality and presentation standards. You will be responsible for managing a team of chefs, line cooks, and kitchen staff, providing guidance, support, and training to ensure culinary excellence.
Key Responsibilities:
- Oversee kitchen operations, ensuring all dishes meet quality and presentation standards
- Manage a team of chefs, line cooks, and kitchen staff, providing guidance, support, and training
- Maintain inventory, control food costs, and work with suppliers to source high-quality ingredients
- Ensure health and safety standards, hygiene regulations, and kitchen cleanliness are consistently met
- Collaborate with the management team on menu development and seasonal changes
- Schedule staff shifts, manage time-off requests, and ensure proper kitchen coverage during busy hours
- Monitor equipment maintenance and address any issues to avoid disruptions in service
- Lead by example, fostering a positive and productive work environment
Qualifications:
- Proven experience as a Kitchen Manager, Sous Chef, or similar leadership role in a high-volume restaurant
- Strong knowledge of food handling, safety regulations, and kitchen management best practices
- Excellent communication, organizational, and leadership skills
- Ability to manage time effectively in a fast-paced, high-pressure environment
- Hands-on experience with inventory management, ordering, and cost control
- Culinary certification or degree preferred, but not required
- Flexibility to work evenings, weekends, and holidays as needed
