This person will be in charge of culinary production for restaurants, commissary, multi-course tastings, events, and general research and development

Responsibilities

• Menu development, food purchase specifications, and recipes
• Supervise all kitchen managers including assistant kitchen managers
• Monitor food and labor budgets for each department
• Maintain professional food quality and sanitations standards in compliance with local health regulations
• Ensure the highest standard of sanitation, cleanliness and safety is maintained at all times.
• Menu planning for restaurants, specialty events, festivals, monthly specials and PR opportunities.
• Coordinate the work of kitchen employees to assure food preparation is economically and technically correct within budget goals.
• Streamline commissary procedures to save on food and labor cost while increasing productivity and quality of food staples.
• Establish and maintain controls to minimize food waste.
• Develop and maintain standard recipes and procedures for food preparation and presentation.
• Work alongside and reporting to the Director of Operations and owners to provide necessary data for applicable parts of the budget and monitor actual financial results.
• Attend food and beverage staff and management meetings.
• Develop pars to assist kitchen managers in maintaining proper inventory levels and creating food ordering systems.
• Evaluate vendor options and pricing, constantly striving to purchase the best quality food items at the most reasonable price.
• Order products frequently for the different locations, including food, liquor, and merchandise.
• Motivate and develop staff, including cross- training and promotion of personnel alongside training/development.
• Responsible for overseeing maintenance
• Continual improvement of best practices
• Create monthly special items.
• Handle emergency situations as they arise at the stores
• Perform kitchen audits
• Responsible for all 7 locations including out of state

Qualifications

• Must have a current Food Handlers Safety Card and ServSafe
• Ability to perform quickly and efficiently in a fast paced work environment
• Ability to lead and communicate clearly with managers and kitchen personal
• Minimum of 5 years’ kitchen manager experience preferred
• Ability to climb, reach, bend, stoop, and frequently lift at least 50 pounds
• Must be able to stand for up to 10 hours in hot, wet, humid and loud environments and work 50-55 hours per week (including nights, weekends, and holidays)
• Must have experience using R365