Culinary Manager

Culinary Manager

We are seeking a dedicated Culinary Manager to oversee the back-of-house operations at our bustling restaurant. This role is pivotal in ensuring the efficient management of kitchen staff, food production, and inventory control. The Culinary Manager will work closely with restaurant leadership to maintain food cost efficiencies, uphold the highest standards of food safety and cleanliness, and ensure a seamless kitchen operation.

Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs. Oversee inventory to optimize food costs in conjunction with the back-of-house management team.

Staff Management: Schedule kitchen staff efficiently, making necessary adjustments to staffing levels to match business demands. Ensure all kitchen staff are well-trained and adhere to restaurant standards.

Quality Control: Oversee all aspects of food preparation and presentation to ensure consistently high quality. Conduct regular line checks, temperature logs, and food quality assessments.

Health and Safety Compliance: Enforce strict sanitation and safety standards in the kitchen, ensuring compliance with local, state, and federal health and safety regulations.

Communication: Maintain open lines of communication with all management levels to address any operational concerns promptly. Participate actively in management meetings to discuss and resolve operational issues.

System Maintenance: Implement and monitor back-of-house systems including prep lists, order guides, and daily walkthroughs to ensure operational excellence.

Proven experience in Culinary management or a similar role in a high-volume food service setting.

Strong background in large commissary or mass-volume food production.

Excellent leadership and organizational skills, with the ability to mentor and motivate a team.

High standard of cleanliness and an understanding of sanitation regulations.

Patient and empathetic with strong interpersonal skills.

Capable of multitasking efficiently in a fast-paced environment.

Physical ability to lift up to 50 pounds, stand for long periods, and handle the physical demands of a busy kitchen.

Familiarity with cost control, inventory management techniques, and scheduling software.

Experience with safety and food handling certifications (e.g., ServSafe).

Flexibility to work various shifts, including weekends, evenings, and holidays.

Compensation: $70,000.00 - $85,000.00 per year

Flecha Cantina By Mark Wahlberg