What are the responsibilities and job description for the Culinary Manager position at Spooky Nook Sports?
The Culinary Manager supports the Director of Food and Beverage in leading the day-to-day culinary operations throughout Spooky Nook Sports. This position focuses on back-of-the-house operations, ensuring high-quality food preparation, presentation, and sanitation standards. The Culinary Manager plays a key role in staff development, kitchen management, and operational efficiency to help deliver exceptional dining and event experiences. Reporting directly to the Director of Food and Beverage, this position also collaborates with front-of-house managers and the Executive Chefs to achieve overall food and beverage goals.
Benefits
Working at the largest indoor sports complex in North America offers an unparalleled experience. The atmosphere is filled with energetic excitement that provides an uplifting ambience throughout the facility. The Nook takes pride in its friendly, guest-focused team members that make kindness contagious and help others succeed.
As a full-time team member of the Nook, you will enjoy:
- Free family membership to our massive 80,000 sq. ft. fitness center, including all group fitness classes.
- Affordable and comprehensive Medical, Dental, and Vision benefits.
- Competitive PTO package.
- Paid holidays.
- 401k program.
- 35% discount on food and beverage purchases, including the Forklift and Palate restaurant.
- 35% discount on all Nook apparel.
- Free child watch (3-hour increments).
- Discounts on academy team programs, birthday parties, personal training, event space rental, and more.
- Local business discounts.
Essential Job Functions
- Manage daily kitchen operations, ensuring proper staffing, scheduling, and training of kitchen personnel.
- Supervise culinary staff to ensure consistency and quality in food preparation, presentation, and taste.
- Maintain cleanliness and sanitation standards in compliance with health and safety regulations.
- Oversee inventory management, including monitoring stock levels, ordering supplies, and reducing food waste.
- Assist with menu planning, development, and execution in collaboration with the Executive Chef and Director of Food and Beverage.
- Analyze financial data related to food costs, labor, and inventory to meet budgetary goals.
- Assist in the development and execution of special event and seasonal menus.
- Enforce food safety protocols and maintain proper handling and storage of ingredients.
- Support staff recruitment, onboarding, and development; provide continuous training and performance evaluations.
- Address customer concerns and feedback regarding food quality and service.
- Collaborate with other departments for seamless execution of banquets, concessions, and events.
- Develop and implement back-of-the-house Standard Operating Procedures (SOPs).
- Maintain kitchen equipment and coordinate necessary repairs or replacements.
- Provide hands-on leadership during peak times to ensure smooth operations.
- Perform other duties as assigned by the Director of Food and Beverage.
Basic Qualifications
- 21 years of age or older
- 5 years of culinary/BOH experience
- 2 years of culinary management/leadership experience
- Dependable transportation to and from work
- Fluent in English, with strong reading, writing, and verbal communication skills
- Ability to meet the physical requirements of the position, with reasonable accommodations as necessary
- Availability to work a flexible schedule, including evenings, weekends, and holidays as needed
- Authorized to work in the United States
Preferred Qualifications
- Associate’s or Bachelor’s degree in Culinary Arts, Hospitality, or a related field
- Familiarity with sports and entertainment venue food service operations
- Experience with financial management, budgeting, and cost control
- Proficiency with kitchen equipment and restaurant POS systems
- Current SERVSAFE and RAMP certifications
- Strong leadership skills, with the ability to inspire and develop team members
- Highly dependable with a history of consistent attendance and punctuality
- Guest-focused and service-oriented with a big-picture perspective
- Self-motivated and detail-oriented, capable of multitasking and balancing multiple responsibilities
- Integrity and accountability, with a commitment to upholding company values
Working Conditions
- Work environment: High-energy sports and event complex with frequent large crowds. May require working in fluctuating kitchen temperatures, including hot, humid, and wet conditions.
- Physical requirements: Regular physical activity, including standing, walking, bending, reaching, and lifting up to 50 lbs.
- Noise level: Variable, with periods of high activity and sound levels.
- Schedule: Flexible, with the possibility of evenings, weekends, and holidays based on operational needs.
