Manager, Culinary

TITLE: Manager, Culinary DEPARTMENT: Kitchen REPORTS TO: Director, Operations

About The Role

The Culinary Manager supervises a team of Culinary Supervisors, Leads, Specialists, and Associates on the production floor. Drawing from extensive food and beverage commissary meal production experience, as well as lean manufacturing expertise, Culinary Managers ensure the food production function is performed satisfactorily in the Kitchen, including prep, hotline, staging, dish-room, blixer, and organization of the Cold room produce area. In partnership with Warehouse, Culinary Managers are responsible for maintaining an effective and efficient department, applying lean production principles to optimize processes, and striving to deliver on company goals and Key Performance Indicators (KPIs).

How You’ll Make a Difference

As a key player in our culinary management team, you'll provide leadership and strategic oversight to ensure the seamless execution of our kitchen operations. Your responsibilities will include:

• Culinary Leadership: Oversee the production process on the kitchen floor, including execution, quality control, and time management. Ensure adherence to Good Manufacturing Practices (GMPs) and consistency in product quality.
• Process and Policy Implementation: Stay current with and assist in implementing new and existing Standard Operating Procedures (SOPs) and policies. Ensure strict compliance with these processes across production teams.
• Team Supervision: Provide daily guidance to culinary leads and staff, ensuring that recipes and specifications are consistently followed. Instruct and support proper food handling, production, storage, and service.
• Communication and Coordination: Maintain robust communication with Culinary and cross-functional leadership. Collaborate with Operational and Developmental teams to set and achieve production goals.
• Recruitment and Training: Lead recruitment efforts and train new employees. Set production objectives and devise action plans to meet targets.
• Reporting and Analysis: Prepare and present periodic reports to upper management on production activities and cost of goods (COGs). Monitor, analyze, and optimize production systems as needed.
• Enhance Product Consistency: Ensure high standards of cleanliness and adherence to local health codes and HACCP guidelines. Drive performance and achieve shift goals while maintaining accuracy and consistency in product delivery.
• Efficiency Optimization: Implement strategies to optimize kitchen efficiency and effectiveness. Communicate meal plans clearly, considering dietary restrictions and special requirements.
• Sanitation and GMP Compliance: Enforce strict sanitation protocols and adherence to GMP policies to maintain a clean and compliant kitchen environment.
• Inventory Management: Ensure accurate inventory levels and address discrepancies promptly. Oversee and complete all necessary documentation, including Quality Control and Quality Assurance reports.
• Staff Scheduling: Manage staff scheduling, ensuring punctuality and accountability. Regularly update the Production dashboard and submit all documentation to the Production Manager.
• Labeling and Shortages: Verify accurate labeling of all meal components and proactively address any shortages or discrepancies. Maintain effective communication through various channels to ensure operational alignment.
• Cross-Functional Collaboration: Collaborate with Production, Warehouse, and Development teams to drive continuous improvement and ensure smooth operations. Prepare and present reports on food production activities.
• Safety Meetings: Lead and participate in weekly safety meetings to stay updated on policy changes and regulatory requirements. Enforce OSHA compliance and drive internal QA audit initiatives to maintain the highest safety and quality standards.
• Support Overall Success: Execute additional duties as assigned to contribute to the overall success and efficiency of the kitchen operations.