Job Summary
ILC Food Service Inc is seeking an experienced Director of Culinary Operations to lead and oversee the daily culinary functions of our food service establishments. The ideal candidate will possess strong leadership skills, extensive culinary and restaurant management experience, and a proven track record in supervising teams within catering or banquet settings. This role is pivotal in ensuring operational excellence, maintaining high standards of food safety and quality, and fostering a positive environment for staff and patrons alike.
Duties
- Develop and implement operational strategies and chef training manual to enhance efficiency, service quality, and customer satisfaction across all departments.
- Train employees to ensure consistency in service quality across all locations.
- Oversee food production, kitchen management, and food handling procedures to ensure compliance with safety standards across all locations.
- Manage inventory control, menu planning, and procurement processes to optimize resources and reduce waste.
- Supervise and mentor managerial staff, including shift managers, culinary leads, and service supervisors.
- Maintain high standards of food safety, sanitation, and hospitality service in accordance with industry regulations.
- Lead team management initiatives including training, performance evaluations, and staff development programs.
- Oversee dietary department operations with the head nutritionist ensuring menu accuracy, dietary restrictions compliance, and quality control.
- Manage budgeting processes related to food costs, staffing levels, and operational expenses.
- Foster a culture of teamwork, professionalism, and continuous improvement within the organization.
Experience
- Extensive experience in food service management, with a focus on banquet or catering environments.
- Proven supervising experience leading diverse teams within the food industry or hospitality sector.
- Strong background in kitchen management, including food preparation, cooking, inventory management, and menu planning.
- Knowledge of food safety standards and regulations; experience with food handling protocols is essential.
- Demonstrated ability in shift management, restaurant operations, and food service management.
- Experience with culinary arts, restaurant experience, or related hospitality roles preferred.
- Skills in inventory control, food management, and maintaining high-quality standards under pressure. This leadership role offers an exciting opportunity for a dedicated professional to influence the success of our organization by ensuring operational excellence across all facets of food service operations while fostering a positive environment for staff development and guest satisfaction.
Pay: $90,000.00 - $110,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
