What are the responsibilities and job description for the Dir Culinary Operations position at Jim 'N Nick's Community Bar-B-Q?
Duties & Responsibilities
Provide ongoing direction, training and support to JNN Chefs, Kitchen Managers, and hourly staff in the area of food quality, presentation, purchasing, inventory controls, resource utilization and sanitation.
Ensure full compliance and effectiveness of the HACCP (Food Safety) program and all other federal, state and local food safety rules and regulations.
Contribute to the ongoing development and implementation of culinary programs and initiatives including catering.
Effectively coordinate and work with the Leadership team, Local Owners and General Managers to implement programing and continuously improve standards and guest
satisfaction.
Food Renewals in every market annually. Contact each LO to set up schedule and create a culinary report for LO’s after each visit.
Evaluate Culinary Training material and make sure all restaurants are updated. Present ideas to improve the culinary training (Video, photos etc.)
Certify culinary training restaurants in each market to help in product and new menu testing.
Create and implement a kitchen visit checklist.
Hold regional culinary meetings to continue the Chefs / KM knowledge.
Be an active participant and leader in food community.
Upon tasting, able to verbally identify quality identifiers in JNN recipes, identify inconsistencies, and offer corrective guidance.
Able to execute all JNN recipes correctly and successfully.
Able to demonstrate the use of weights and measures for recipe conversions and yield testing.
Able to assist in recipe writing as required for R&D projects.
Lead new product testing and report back to purchasing and operations.
Successfully teach BOH systems / culinary behaviors in NRO environment.
Schedule time with MITs to validate proper smoking and cooking procedures for all recipes.
Lead project implementations / test such as Flow Charts.
Active role in certifying BOH trainers as part of CT program implementation.
Qualifications
Multi-unit operations or culinary experience.
Extensive experience in an NRO environment.
Excellent verbal and written communication skills.
Ability to assess food production and quality standards accurately.
Ability to both work at a high level of culinary standards and to train others to achieve high culinary standards.
ServSafe Certified and able to teach the class and proctor the test.
Must be able to gain respect and credibility to influence operations team and enforce standards without direct authority.
Expert knowledge of HACCP and Food Safety practices and the ability to identify and correct problems in the operations.
Excellent menu planning and execution skills for all levels of events and operations.
Self-motivated to maintain knowledge of current food trends and changes in the industry.
Contribute to the ongoing development and implementation of programs and initiatives including new cutting-edge culinary programs and trends.
Comprehensive knowledge of all the components contributing to food cost control.
Desire to develop and support others in their efforts to improve their culinary skills and work performance.
Ability to effectively work as a team leader to achieve a specific goal or complete a project within constraining time limitations.
Must be capable of managing and prioritizing multiple and competing priorities and stress factors.
Advanced catering knowledge and skills for all levels and sizes of catered functions.
Demonstrated experiences being reliable, responsible, and dependable, and fulfilling obligations.
Able to accept criticism and maintain professionalism with high stress situations.
Ability to create a collaborative environment with cross section of leaders from different areas of the business.
Proven skills in managing budgets effectively and ability to achieve KPIs.
Must be able to use Microsoft office at an intermediate level or higher.
Requirements
Office environment. Extended periods of sitting, typing and looking at a computer screen. May also require some reaching, bending, and lifting.
Restaurant visits – walking, standing and lifting up to 40 pounds and climb ladders and stairs.
Travel up to 75% of the time
Director Culinary Operations
1 / 2025 JNN Human Resources
We are an Equal Opportunity Employer. Proof of eligibility to work in the United States is required
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