Culinary Manager

SUMMARY

Responsible for the direct supervision of day-to-day foodservice operations, including supervising kitchen and packaging staff, scheduling, food and labor costs management, inventory management, menu planning, food quality control, and safety and sanitation management. Responsible for supervising the preparation of meals in a timely, accurate, and safe manner and cleanliness of the facility.


PRIMARY DUTIES

• Ensures a positive, efficient, and orderly work environment, timely delivery of food to customers, and a quality product.
• Performs regular menu planning, working collaboratively with the culinary team.
• Prepares and adheres to daily production sheets.
• Implement and ensure maintenance of HACCP plan.
• Ensure that inventory levels are maintained with reference to cost control and proper rotation to ensure compliance with budget objectives and production requirements.
• Develops a working relationship with vendors to ensure on time deliveries and freshness of product.
• Utilize our food production system (Chef Tec) to develop standardize production recipes to ensure consistent quality with reference to standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Maintain monthly cost-benefit analysis of our menus.
• Develops and implements schedules (e.g. production, cleaning, etc.) for the purpose of ensuring efficient and effective kitchen operations.
• Monitor taste and quality control of all food production.
• Directly supervises kitchen and packaging staff, providing ongoing training, direction, and coaching to improve performance.
• Verifies that the packing staff follow all their assigned duties according to the clients requests and orders.
• Utilize company production planning tools and resources to ensure facility accountability for production scheduling.

SECONDARY DUTIES

• Responsible for the tracking and ordering of necessary supplies.
• Ensures that all kitchen staff maintain the necessary certifications.
• Works with the training chef to ensure alignment of the classroom and on-the-job experiences for the students at the training program.
• Stays current with food trends; understands and implements the expectations of the USDA and other agencies about food specifications including but not limited to portions size and types of foods served daily.
• Ensure compliance with all organization policies and procedures.
• Maintain compliance with all Federal, State and Local laws/regulations that affect operations and safety, while promoting safety policies and awareness.
• Attends and fully participates in all staff meetings and other internal meetings.
• Upholds vision, mission, and values of St. Vincent De Paul of Baltimore.
• Assists with and attends special events help by St. Vincent De Paul Enterprises, as necessary.
• Supports a welcoming and positive environment for volunteers and works with them effectively.
• Other duties as required.

QUALIFICATIONS

• Associate's Degree in Culinary Arts, required.
• 3 years of experience in a managerial role in large scale food service operations.
• Bilingual in Spanish, preferred.
• Strong verbal and written communication skills.
• Strong leadership skills, and abilities including initiative, team building, customer service. planning, and organization.
• Strong computer skills.
• Ability to work a flexible schedule, including weekends.
• Valid Driver's License.

PHYSICAL REQUIREMENTS

ENVIRONMENTAL CONDITIONS

__X__ Primarily Indoor Work


TYPE OF WORK

____X_MEDIUM WORK: Lifting 50 pounds maximum with frequent lifting and/or carrying of objects up to 25 pounds.

_____X_ Ability to stand for long periods of time such as 8 to 10 hours, bend, kneel and reach to store/retrieve supplies.