Culinary Director

About Legacy Restaurant Group

Legacy Restaurant Group is a reputable organization that has built a strong reputation for delivering exceptional dining experiences to its customers. Our commitment to quality, service, and innovation has earned us a loyal customer base and a stellar reputation in the industry.

Job Summary

We are seeking an experienced Senior Kitchen Manager to oversee the day-to-day operations of our kitchen. The successful candidate will be responsible for maintaining high standards of quality and safety, supervising kitchen staff, and collaborating with the restaurant management team to plan and execute menu launches, promotions, and special events.

Main Responsibilities

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• Supervise and coordinate the activities of cooks and other kitchen staff to ensure efficient and effective food preparation and presentation.
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• Maintain accurate records of food costs, inventory, and labor hours to ensure compliance with company policies and regulatory requirements.
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• Conduct regular quality control checks to ensure that all food products meet our high standards of quality and safety.
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• Train and develop the skills of kitchen staff members to improve their performance and productivity.
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• Collaborate with the restaurant management team to plan and execute menu launches, promotions, and special events.
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• Participate in ongoing education and training programs to stay up-to-date with the latest trends and developments in the culinary industry.
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• Maintain a clean and safe working environment by adhering to company health and safety policies and procedures.
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• Perform other duties as assigned by the restaurant manager or executive chef.
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• Work collaboratively with other departments, such as front-of-house staff, to ensure seamless execution of services.
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• Schedule personnel according to business needs while meeting labor cost objectives.
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• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
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• Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
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• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
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• Check the quantity and quality of received products.
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• Create decorative food displays and plan how food should be presented.
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• Analyze recipes to assign prices to menu items based on food, labor, and overhead costs.
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• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
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• Negotiate prices or order supplies from sales representatives.
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• Make employment and termination decisions, including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel.
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• Oversee employee performance appraisals and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
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• Provide orientation of company and department rules, policies, and procedures to new kitchen employees.
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• Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
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• Collaborate with other personnel to plan and develop recipes or menus, taking into account seasonal availability of ingredients or the likely number of guests.
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• Demonstrate new cooking techniques or equipment to staff.
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• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants' preventative maintenance programs.
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• Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
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• Prepare all required paperwork, including forms, reports, and schedules, in an organized and timely manner.
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• Attend all scheduled employee meetings and offer suggestions for improvement.
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• Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.
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• Fulfill temporary roles as required to ensure guest service standards and efficient operations.
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Requirements

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• Bachelor's degree in Culinary Arts or related field.
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• Minimum 2 years of experience in a senior kitchen role, preferably in a high-volume restaurant or hospitality establishment.
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• Proven track record of leadership and team management, with experience in mentoring and developing staff.
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• Excellent communication and interpersonal skills, with the ability to work effectively with diverse groups.
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• Strong problem-solving and analytical skills, with the ability to think critically and make sound decisions.
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• Knowledge of food safety and sanitation practices, with the ability to maintain a clean and safe working environment.
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• Ability to multitask and prioritize tasks effectively, with strong organizational and time management skills.
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• Flexibility to work varying shifts, including evenings, weekends, and holidays.
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• Availability to travel occasionally for training or meetings.
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• Willingness to continuously learn and adapt to new ideas, technologies, and best practices in the culinary industry.
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• Possession of a valid food handler's certificate or equivalent.
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• Ability to lift up to 25 pounds and stand for long periods.
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• Physical stamina to withstand the demands of a fast-paced kitchen environment.
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Benefits

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• A competitive salary and bonus structure.
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• A comprehensive benefits package, including medical, dental, and vision coverage.
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• A retirement savings plan, with employer matching contributions.
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• A generous paid time off policy, including vacation days, sick leave, and holidays.
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• A uniform and laundry allowance.
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• A meal discount program.
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• A training and development budget, with opportunities for professional growth and advancement.
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How to Apply

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If you are a motivated and ambitious individual with a passion for delivering exceptional customer experiences, please submit your application, including your resume and a cover letter outlining your qualifications and experience.