Food Service Manager

Who We Are

Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing".

What’s in it for you

Joining our team offers you access to supportive colleagues, career growth, cutting-edge learning technologies, employee wellness benefits, and more.

Benefits:

• Comprehensive medical, dental, and vision benefits with several plan options to choose from! 
• 401k with 401k matching
• Generous Paid Time Off and Leave Programs. 
• Employee referral program 
• Access to wellness initiatives, financial planning, mental health assistance, and more. 
• Short-term disability
• Employee profit sharing

Wage range: $50,000 and 5% Bonus Potential

Schedule: Monday-Friday 6am-4pm, Rotating Coverage for weekends with other 3 Managers

Location: bioMeriuex 515 Colorow Drive, SLC, UT

Your Impact

You can contribute to the success of the team and the satisfaction of our patrons. Your commitment to freshness, flavor, and presentation ensures that every meal served reflects the highest standards of quality. By fostering a collaborative atmosphere and maintaining open communication with co-workers.  You can leave a lasting impression on guests, enticing them to return for more memorable dining experiences, while also inspiring fellow team members to continually elevate their culinary skills.

Job Specific Duties

• Managing Staff: training, employees, including cooks, and other kitchen staff. They ensure that staff follow food safety regulations and maintain high standards of cleanliness.

• Menu Management: menu building, writing prep list, ensuring menus are executed considering factors such as cost, availability of ingredients, and customer preferences. All prep, batch cooking and next-day menu items are completed with detailed instructions before leaving the site.

• Quality Assurance and Production: They maintain high standards of food quality such as prepping, cooking, sous vide, and presentation, conducting regular inspections and tastings to ensure consistency and customer satisfaction.

• Purchasing and Inventory Management: Ordering food supplies and ingredients while staying within budget constraints. They also monitor inventory levels, rotate stock, and ensure that ingredients meet quality standards.

• Customer Service: Ensuring a positive dining experience for customers by addressing complaints, monitoring service quality, and implementing improvements as needed.

• Compliance with Regulations: Adhering to health and safety regulations, including food safety standards, sanitation requirements, and licensing laws. They may also ensure compliance with labor laws.

What you will need (This should include education requirements, licenses or certifications and any required training and/or experience)

• A culinary degree or certification from an accredited culinary school is preferred.
• Minimum of 2-3 years of progressive culinary/kitchen management. 
• Emotional intelligence, delegation abilities, teaching/training, and not afraid of correcting or coaching.
• Strong leadership and management skills, with the ability to inspire and motivate a diverse culinary team.
• Excellent culinary skills/knowledge of braising, sous vide, vacuum sealers, immersion blenders, and rational ovens just to name a few.
• Knowledge of food safety regulations, sanitation standards, and SOPs.
• Experience with menu planning, food production, inventory management, cost management, or cost control utilization methods.
• Excellent communication and interpersonal/professional skills, knowledge of Microsoft 365 or comparable, recipe-building systems with strict guidelines
• Must have baking knowledge at minimum
• ServSafe® Certification  
• Be able to pass a federal background, drug screen, and e-verify

Physical and Sensory Requirements

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & responsibilities. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts. Physical stamina to stand for long periods, lift heavy bags of flour or trays of baked goods, and perform repetitive tasks. The employee is frequently exposed to flames, fumes, or airborne particles. The employee is occasionally exposed to wet & or humid conditions, extreme cold, extreme heat & vibration. The noise level in the work environment is usually moderate. 

At Thomas Cuisine, our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our healthcare community. 

Our commitment to you

At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture.

REAL Food | Genuine Service | Enduring Relationships