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Assistant Culinary Manager Jobs in Santa Rosa, CA

Brightwater Senior Living

Culinary Manager

Santa Rosa, CA · On-site

$85K - $90K/yr

... * Assist in planning menus for special events. * Assist Dining Services Manager in the creation ... Have a Culinary Arts degree and two years' experience in direct food preparation and presentation ...

Carneros Resort and Spa

Culinary Gardener

Napa, CA · On-site

Reports to: Director of Engineering / Grounds Manager Classification: Full-Time, Non-Exempt ... Maintain organization and cleanliness of transport vehicles and storage areas. * Assist with ...

New

Carneros Resort and Spa

Culinary Gardener

Napa, CA · On-site

$23 - $25/hr

Reports to: Director of Engineering / Grounds Manager Classification: Full-Time, Non-Exempt ... Maintain organization and cleanliness of transport vehicles and storage areas. * Assist with ...

New

Carneros Resort and Spa

Culinary Gardener

Napa, CA · On-site

$23 - $25/hr

Reports to: Director of Engineering / Grounds Manager Classification: Full-Time, Non-Exempt ... Maintain organization and cleanliness of transport vehicles and storage areas. * Assist with ...

CSC Generation

Culinary Lead (Sur La Table)

Santa Rosa, CA · On-site

$22.21 - $23.63/hr

Communicate performance issues directly to the General Manager/Store Manager. Customer Experience ... Sales & Business Performance • Assist with driving sales growth by implementing strategies to ...

CIA

Culinary Chef Instructor

Saint Helena, CA · On-site

$98K/yr

... to assist students who have difficulty with studies. Faculty is expected to contribute to the ... Associate's Degree or equivalent required in the field of Culinary Arts, Foodservice Management ...

Align Recovery Centers

Culinary & Housekeeping

Sonoma, CA · On-site

$15.75 - $20.25/hr

... the program. * Assist with preparation and plating of meals. * Maintain cleanliness and ... Strong attention to detail, time management, and problem-solving skills. * Excellent communication ...

Align Recovery Centers, LLC

Culinary & Housekeeping

Sonoma, CA · On-site

$15.75 - $20.25/hr

... the program. * Assist with preparation and plating of meals. * Maintain cleanliness and ... Strong attention to detail, time management, and problem-solving skills. * Excellent communication ...

Align Recovery Centers LLC

Culinary & Housekeeping

Sonoma, CA · On-site

$15.75 - $20.25/hr

... the program. * Assist with preparation and plating of meals. * Maintain cleanliness and ... Strong attention to detail, time management, and problem-solving skills. * Excellent communication ...

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Assistant Culinary Manager information

What is an assistant culinary manager?

Assistant Culinary Managers are professionals who support the head chef or culinary manager in overseeing kitchen operations in restaurants, hotels, or other food service establishments. Their responsibilities typically include supervising kitchen staff, ensuring food quality and safety standards, assisting with menu planning, managing inventory and supplies, and maintaining cleanliness and organization in the kitchen. They also help train new staff and may step in to lead the kitchen in the absence of the head chef. Strong leadership, communication, and organizational skills are essential for this role.

What are the key skills and qualifications needed to thrive as an assistant culinary manager?

To thrive as an Assistant Culinary Manager, you need strong culinary expertise, leadership abilities, and experience in kitchen operations, often supported by a culinary degree or relevant certifications. Familiarity with kitchen management systems, inventory software, and food safety certifications like ServSafe is typically required. Excellent communication, multitasking, and problem-solving skills help you lead teams and maintain high service standards. These competencies ensure efficient kitchen operations, food quality, and a positive dining experience for guests.

What are some common challenges faced by an assistant culinary manager and how can they be addressed?

Assistant Culinary Managers often face challenges such as balancing high-quality food preparation with time constraints, managing diverse kitchen teams, and ensuring consistent adherence to safety and sanitation standards. Effective communication and strong organizational skills are essential to delegate tasks, resolve conflicts, and maintain workflow efficiency. Building good relationships with both front-of-house and back-of-house staff helps streamline service and address issues proactively. Staying updated on food safety regulations and regularly training staff can also minimize operational disruptions.

What is the difference between Assistant Culinary Manager vs Sous Chef?

AspectAssistant Culinary ManagerSous Chef
CredentialsFood safety certifications, culinary degree often preferredProfessional culinary training, culinary degree often required
Work EnvironmentRestaurant or hotel kitchens, overseeing operationsKitchen, directly managing kitchen staff and food prep
Employer & IndustryRestaurants, hotels, catering servicesRestaurants, hotels, culinary establishments
Primary FocusAssisting in management, administrative tasks, ensuring qualityFood preparation, kitchen management, supervising cooks

The Assistant Culinary Manager primarily supports kitchen operations and management, focusing on administrative and quality assurance tasks. The Sous Chef is more hands-on with food prep and directly manages kitchen staff. Both roles require culinary credentials and are common in similar settings, but their core responsibilities differ in scope and focus.

What cities near Santa Rosa, CA are hiring for Assistant Culinary Manager jobs?

Cities near Santa Rosa, CA with the most Assistant Culinary Manager job openings:

Assistant Culinary Manager jobs near you

Culinary Manager

Santa Rosa, CA • On-site

Brightwater Senior Living
201 - 500 employees
Learn more about Brightwater Senior Livingexternal

$85K - $90K/yr

Full-time

Re-posted 19 days ago

Key responsibilities

  • Assure the preparation and presentation of nutritious, appetizing, and attractive meals according to menus, recipes, and physician orders.

  • Supervise and coordinate kitchen staff, including hiring, training, scheduling, and evaluating performance.

  • Maintain food safety, sanitation standards, and proper food inventory management.

Job description

Description
Pine Ridge Terrace, a Brightwater senior living community, is seeking a knowledgeable Chef with experience. We are proud to offer the highest quality engagement, dining, and health support services, and a team that truly cares for our residents. We are always looking for compassionate, teamwork-oriented professionals to join our team. Every team member in a Brightwater community embodies the mission of our company: to inspire hope and enhance the lives of our residents through the creation of an unparalleled experience.
Position Summary: Demonstrate leadership and managerial skills. Assure optimal nutritional value, exceptional taste, and outstanding presentation of all meals served at the community; proper food inventory; clean and sanitary kitchen. Assure adherence to Dining Services Department budget.
If you are an experienced Chef looking for a meaningful role with purpose and the opportunity to make a difference in the lives of seniors, then we want to hear from you.
Essential Duties and Responsibilities:
  • Maintain resident, employee, and community information in strict confidence (with community management or other employees as necessary).
  • Assure adherence to highest food related safety and sanitation standards and procedures.
  • Assure residents are served nutritious, appetizing, and attractive meals three time daily, seven days per week according to Brightwater menus and recipes as well as physician orders for diet, diet texture, and liquid thickness.
  • Assure availability of nutritious, appetizing, and attractive snack 24 hours per day, seven days per week.
  • Monitor and schedule cleaning and maintenance routines for all food service areas and kitchen equipment to maintain highest safety and sanitation standards.
  • Carry out supervisory responsibilities for kitchen staff, including but not limited to:
  • Assure a stable kitchen staff of optimum quality and quantity by recruiting, hiring, evaluating, counseling, and if necessary, terminating employees;
  • Complete and maintain schedule for kitchen personnel;
  • Supervise and instruct Line and Prep Cooks to set and enforce performance standards;
  • Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation;
  • Train kitchen personnel and assure adherence to sanitation controls, cleaning and maintenance routines, stock rotation, safety, lifting and carrying, hazardous material handling, and first aid;
  • Employ skills and imagination in creating enjoyable mealtimes for residents through outstanding plate presentation, display cooking and Tasters program, and using leftovers in a time-safe and creative manner.
  • Plan all food preparation according to Brightwater menus and recipes, exercising judgment in monitoring weekly and extended menus and food production worksheets.
  • Assist in research, ordering and completion of purchase orders for equipment and supplies for replacement equipment and future dining outlets.
  • Assist in planning menus for special events.
  • Assist Dining Services Manager in the creation and implementation of strategic plans for dining department to promote growth.
  • Operate the Kitchen within the food and labor budget through careful planning and purchasing of food, inventory control, maintenance of records, and food costs computation forms.
  • Maintain timely and accurate documentation and submission of reports and invoices regarding the budget, inventory, and other dining services as required.
  • Participate in Guest Chef Program.

Requirements
Qualifications:
  • Demonstrate ability to communicate effectively, both verbally and in writing.
  • Have a Culinary Arts degree and two years' experience in direct food preparation and presentation or five year's high-volume cooking and fine dining experience or equivalent experience.
  • Have two years' relevant management experience.
  • Ability to perform basic mathematical functions (e.g., probability, predictability, deductions, fractions, percentages, ratios, proportions) to order supplies, convert recipes, etc.
  • Ability to define problems, collect data, establish facts, and draw valid conclusions.
  • Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
  • Must be certified in ServSafe Hazard Analysis Critical Control Point (HACCP) or Food Safe or obtain certification within thirty (30) days of hire date.
  • Meet state or provincial health related requirements.
  • Maintain current food handlers permit as required by state or provincial regulations.
  • Maintain any certifications as required by state or provincial regulations.
  • Ensure Dining Services operations comply with all applicable federal, state, and local regulations, including Skilled Nursing Facility (SNF) requirements for food service, therapeutic diets, documentation, sanitation, and resident care.

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