Core Tasks and Key Responsibilities

Culinary & Operations

• Drive food & hospitality standards and ensuring the excellence of the culinary program provided by the entire team
• Create and manage the R&D and implementation of all seasonal menu items for both drop off catering and event catering, in line with the company’s food ethos and creative direction.
• Coordinate with the Sales team to develop custom menus as necessary
• Continuously provide support to all kitchen staff and actively participate in line stations as needed
• Assists in food prep assignments and/or cooking during peak periods as needed
• Taste all food via line checks each shift and train the staff to do the same 
• Maintain the excellence of the physical plant by working with the management team to address R&M issues in a timely and cost-effective manner
• Own recipe development and assist in menu pricing when appropriate
• Hold team accountable to following all recipes and presentation specifics (including but not limited to: standard portion sizes, cooking methods, quality standards & ingredients)
• Keep the recipe book up to date and available to the team and in readable and good condition
• Ensure team appropriately stocks and maintains sufficient levels of food products at line stations during service period
• Accountable to ordering and maintaining the appropriate amount of product in house
• Maintain and properly use all kitchen equipment and ensure that all kitchen team members are properly educated on use of all equipment
• Prepare all food according to Serve Safe Guidelines; ensuring that all team members are educated on these guidelines and are consistently held accountable by management.
• Ensure that team handle, store and rotate all products properly and are consistently educated on proper protocols.
• Effectively open and close commissary kitchen
• Ensure excellent maintenance and cleanliness of the business room at all times

Leadership & Staff Management

• Grows team of people who exemplify our culture and values
• Embrace specific performance, cultural, guest and financial objectives for their team and holds them accountable to specific KPIs
• Lead the entire management team in compliance with the entire Health Department code
• Hold team accountable to set up/break down of kitchen on a daily basis
• Educate staff on all aspects of culinary procedures through tastings and staff presentation
• Assist in scheduling kitchen trails and execute hiring and training new hires team according to standards for hospitality and culinary excellence.
• Maintain effective & timely communication to all FOH/BOH and team members.
• Remain current and compliant with the correct HR practices and policies
• Manage scheduling of BOH employees
• Provide continuous training and leadership to develop and grow team
• Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary
• Train staff to follow all recipes and methods 

Financial Performance & Administrative Tasks

• Monitor payroll on a weekly basis and makes proactive adjustments to staff schedules based on business levels
• Tracks and reports any food waste, monitor food prep inconsistencies, evaluating and correcting team as needed
• Use sound judgment to make decisions that are best for both the short term and long-term health of the business
• Complete all assigned administrative requirements accurately and on time
• Meet or exceed budget for COG’s through effective purchasing and product maintenance

Hours:Full time – generally 6am to 4pm Monday to Friday. Occasional weekend work will be expected and hours may vary slightly depending on the week.

Other Qualifications

Relevant Knowledge, Skills, & Ability:

• 5 years prior culinary leadership experience
• Excellent working knowledge of various styles and types of cuisine
• Proficient knowledge of systems and processes in catering and comissary management
• Strong financial acumen
• Ability to lead and empower a team
• Ability to demonstrate discretion and leadership in complex employee relations matters
• Ability to embody, teach, and inspire our values
• Must be able to taste and differentiate between flavors and aromas

Education/Experience:

• Bachelor degree preferred

Work Environment:

• Involves sitting, walking and standing throughout most of the day
• Must be able to maneuver to all areas of the kitchen, including food and beverage areas
• Must be able to lift at least 50 pounds

Language

• English fluency and Spanish preferred