Why us?

Sage Restaurant Concepts (SRC) is looking for a Director of Culinary Operations to join our team. We connect with the people that live and work in the communities we serve by providing highly designed, innovative, locally-focused food and beverage experiences. We are a growing company with concepts nationwide.

At Sage Restaurant Concepts, we impact lives through hospitality. Our vision is to be a restaurant company with a soul. We consistently craft exceptional experiences that forge a bond with guests, enrich our community, and empower our people.

Job Overview

Ensure all restaurant menus are appropriate for brand and market. Ensure all culinary operational standards are being upheld to drive consistency, health and safety and financial expectations of SRC and our owner partners. Create a culture that supports future growth and professional development of the culinary talent’s performance and potential.

Responsibilities

• Position is responsible for long- and short-term planning and day-to-day operations of all SRC kitchens; must be able to travel frequently to said SRC kitchens.

• Makes recommendations for budgeting and forecasting as it relates to food and labor costs within approved budget guidelines.

o Continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. Implement and administer Compeat and/or like program; use Ctuit Labor Scheduling or like program to ensure proper labor cost.

· Performs all essential functions of home office support while adhering to all Culinary SOP's and assisting with future food programs, menus, and concepts to ensure a consistent, quality product.

• Has a dotted line relationship with all property executive chefs. Participates in property oversight in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, recommend performance and

salary reviews, resolve problems, provide open communication vehicles and recommend formal discipline and termination as appropriate.

• Recommends menu item and menu mix for each property on a seasonal or annual basis, which align with the restaurant market and brand

• Oversight, communication, and management of menu change process as it related to

• Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality; including quarterly/seasonal menu changes focused on menu engineering for food/labor cost and “wow” factor.

• Drive operational systems and controls as it relates to implementing and driving usage of Craftable, Avendra and any other procurement and tracking of food products.

• Oversight of each property Food Cost on a monthly basis, with the goal of meeting or exceeding budget/forecast expectations. And making proactive recommendations when those goals are not met.

• Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise / ownership standards and regulations; audit EcoSure reports and resulting action plans.

• Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

Qualifications

Education/Formal Training

More than two years of post-high school education, culinary degree preferred.

Experience

Multiple years of experience as an Executive Chef.

Knowledge/Skills

· Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

· Requires oral and written communication skills.

· Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.

· Must have excellent vision, for safety reasons.

· Must have moderate speech communications skills to communicate with other employees.

· Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

· Must have excellent leadership/coaching/teaching skills.

Abilities

Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes). Carrying, (ranging from clipboard to food products to small equipment). Kneeling -during times

of inspections for proper cleanliness and monitoring once a week, as well as during lifting. Full mobility is required to usually inspect and monitor the kitchen environment. Continuous standing - while expediting, cooking, or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day. Computer literacy

Environment

Inside 100% of 8-to-10-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. Regular and frequent travel.

Benefits

· Eligible to participate in Sage bonus plan

· Unlimited paid time off

· Medical, dental, & vision insurance

· Health savings and flexible spending accounts

· Basic Life and AD&D insurance

· Company-paid short-term disability

· Paid FMLA leave for up to a period of 12 weeks

· Employee Assistance Program

· Great discounts on Hotels, Restaurants, and much more

· Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.