Culinary Manager

Description

SUMMARY

The Culinary Manager is responsible for providing outstanding customer satisfaction through directing the on-site food services program. Under the direction of the Executive Director, this is a hands-on management position that will directly oversee all aspects of culinary services provided to our residents.

ESSENTIAL RESPONSIBILITIES include the following. Other duties may be assigned.

1. Responsible for menu planning, menu design, food costs and fulfilling dietary restrictions of residents.
2. Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.
3. Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted. Manage the monthly budget to maintain profit & loss goals. Ensure labor expenses are in line with other costs and pricing objectives.
4. Recruit, train, schedule and manage wait staff and culinary staff; including adherence to HR policies and procedures, maintaining employee files and managing the performance of the staff.
5. Ensure the restaurant, kitchen and surrounding area is clean, orderly and safe for residents, staff and visitors.
6. Investigate and resolve complaints regarding food quality, service, or accommodations.
7. Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
8. Complete all daily, weekly and monthly reports on a timely basis.
9. Ensure compliance with state health and safety regulations and prepare for inspections.
10. Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity.
11. Provide catering services to resident activities and special events.

SUPERVISORY RESPONSIBILITIES

This position has direct supervisory responsibilities over the wait staff and kitchen staff.

Requirements

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Bachelors Degree in food service management or a related field, or an equivalent combination of education, certification and experience.
• A minimum of four years of progressively responsible experience in a food service operation, including at least two years of supervisory experience.
• ServSafe Certification or certification within one year from date of employment.
• Knowledge of quality food service preparation and service techniques and standards.
• Knowledge of state health and safety regulations and requirements.
• Knowledge of supervisory practices and principles.
• Ability to effectively communicate via written or verbal methods.
• Computer proficiency, including Microsoft Office© - Word and Excel, as well as other industry-related software.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to maintain stamina, stand, bend, squat, kneel, sit, walk and use his/her hands. The employee frequently is required to reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds and assist residents with standing and walking. The specific vision abilities required by this job includes both close and far vision with correction.

WORK ENVIRONMENT

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.

The noise level in the work environment is usually moderate.