Culinary Manager

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 Company’s 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

•  Employee Discounts
• Opportunity for Fast Advancement
• Competitive Pay
• Direct Deposit
• Health + Vision + Dental Insurance