Culinary Manager

So Hospitality Group

Saint Louis, MO

Posted: over a month ago
$45,000 to $65,000 Yearly
Full-Time

Job Description

Company Overview

Hiring good people, training them for excellence, and giving them room to grow is what sets us apart from others. We are looking for friendly, dependable, honest, hardworking individuals to complement our positive culture and team. At So Hospitality Group, we want to bring together caring, intelligent, innovative people who love to serve and lead others and are looking to join a growing company. So Hospitality Group currently consists of 3 different restaurant brands in multiple cities and growing, so your opportunities are endless!

Job Summary

Culinary Manager (CM) is a key person responsible for managing the BOH operations. This position is to ensure food, training, and system consistency at all of our units. Key responsibilities are: train the BOH systems and ensure proper recipe is followed and plated, mentorship and growth of all individuals in the BOH stations, effective cost controls of inventory, performance management of BOH employees, and retention of key team members. Directly works with the General Manager (GM) and the Restaurant Manager (RM) to achieve high performing goals.

Responsibilities

Assist all activities for the GM (General Manager)
Food preparation and recipe adherence
Hiring, training and scheduling of kitchen staff and back of house
Maintenance of kitchen organization, appliances and sanitation standards
Responsible for purchasing, inventory and cost control
Maintain a profitable operation
Work closely with General Manager in developing
Assist in coordinating event scheduling, set up and breakdown
Monitor proper use of POS system and updating menu items
Support and implement the Company local store marketing programs
Promote high service standards
Leads and contributes to local BOH meetings with influential and pertinent agenda topics
Utilize the shop reports, staff evaluations and DM site evaluations to develop guest oriented quality of service and delivering the WOW and cleanliness action plans to enhance guest total satisfaction
Ensure that the restaurant operates efficiently and effectively within the Companys fiscal and operational guidelines
Ensures all operations are in line with company standards, with exceptional scores including: o P&L Statements, Shop Reports, Health Inspections and DM Site Evaluations
Conducts all evaluations with GM and utilizes team to implement any changes necessary to maintain an exceptional score

Food Preparation and Production

Ensure that all menu items are made according to recipe and presented in a manner consistent with all drunken fish locations
Maintain a working knowledge of all recipes, products and production procedures
Ensure established standards of food safety and sanitation are maintained
Purchase food products within established guidelines and protocols
Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times

Staffing and Building Great Teams

Ensure daily lunch and dinner pre-shift meetings are done consistently
Responsible for hiring, developing and/or replacing staff utilizing the Star Chart
Manages BOH schedules
Utilize established methods for interviewing and reference checks using tools provided by the support office
Orient all new hires utilizing company handbooks and support materials
Develop staff members by providing ongoing feedback, establishing performance expectations and by conducting performance reviews
Provide training and recognition to employees at all levels and maintains a high team-oriented environment

Preferred Skills

Experience in all stations on the line, Knowledge of correct portions and recipe costing
Creative presentation a must for individual plates
Proactive, punctual and ability to be a good leader
Train serving staff to understand menu items through tastings and regular updates
Outgoing personality/ enhance guest experience Flexibility in schedule
Able to work the line with your team to develop relationships and maintain labor cost

Preferred Qualifications

Must have at least 3+ years experience working as a Chef/Sous Chef/Kitchen Manager, in an upscale or fine dining restaurant
Hospitality background a must
Knowledge of computers
Microsoft word, Excel, Outlook, PowerPoint, OneNote
Must be internally motivated and detail oriented and have a passion for teaching others
Good people management skills, communication and listening skills. Must be flexible and adaptable to change
Must be able to work a flexible schedule including days, nights, weekends and holidays
Culinary Training Degree
Serv Safe a plus or willing to attain

Benefits/Perks