Culinary Manager

Job Description

Job Description

Description :

Reporting to the Chief Executive Officer and Chief Operating Officer- the Culinary Manager oversees and manages the culinary and financial operations to meet service, production and presentation standards. The Culinary Manager applies culinary techniques to food preparation, elevating restaurant menu, & manages the final presentation / service of food. In addition, the Chef Manager will be responsible for employee relationship management and overseeing / developing staff.

General Accountabilities

• Responsible for developing and executing culinary results to exceed guest expectations
• Oversees and manages culinary & financial operations to meet service, production, and presentation standards
• Applies culinary techniques for all aspects of food production, execution / presentation, and the quality of all food products to ensure that standards are met
• Responsible for inventory management
• Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products
• Receiving food and supplies - must be able to lift items up to 50 pounds
• Oversight of all aspects of catering operations
• Working with the COO- analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
• Manage menu writing and cost control utilizing appropriate recipes and costing measures
• Responsible for maintaining guest & vendor relationships ensuring satisfaction and account retention
• Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing
• Responsible for people management to include, but not limited to hiring, termination, review process, and management of staff
• Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained
• Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines

Requirements : Job Qualifications

Skills