Culinary Manager
ST VINCENT DE PAUL ENTERPRISES LLC —Baltimore, MD
- $58,000 - $67,000 a year
- Weekends as needed
- Spanish
- Customer service
- Computer literacy
Quick Apply
10d
Executive Chef
The Empanada Lady —Baltimore, MD
- $60,000 - $75,000 a year
- Full-time
- Spanish
- Google Workspace
- ServSafe
- Health insurance
- Dental insurance
Quick Apply
Director of Culinary
MISKIRI HOSPITALITY GROUP —Baltimore, MD
- $140,000 a year
- Full-time
- ServSafe
- Ability to walk for extended periods
- Ability to lift 50 pounds
Quick Apply
7d
Baker/Pastry Chef/Kitchen Staff
COFFEE COFFEE —Bel Air, MD
- Weekends as needed
- Culinary experience
- Mid-level
- Bakery
Sous Chef
Atlas Restaurant Group —Hunt Valley, MD
- $65,000 - $75,000 a year
- Full-time
- Mid-level
- High school diploma or GED
- Budgeting
- Paid parental leave
- AD&D insurance
Excutive Chef - Monday to Friday, No Weekends!
Guest Services, Inc. —Baltimore, MD
- Up to $70,000 a year
- Full-time
- Microsoft Outlook
- Computer literacy
- English
Chef Manager II-- Private School
Brock & Company Inc —Baltimore, MD
- $77,000 - $82,000 a year
- Full-time
- ServSafe
- Mentoring
- Senior level
- AD&D insurance
- Disability insurance
Quick Apply
Executive Chef 3
Sodexo —Baltimore, MD
- $89,250 - $115,500 a year
- Full-time
- Residential
- 3 years
- University
- Paid holidays
- Health insurance
Party/Special Event Chef
Rouge Fine Catering —Hunt Valley, MD
- From $70,000 a year
- Weekends as needed
- Culinary experience
- 5 years
- Cooking
- Health insurance
- Paid time off
Quick Apply
13d
Executive Chef
Johns Hopkins Hospital —Baltimore, MD
- Full-time
- Hospital
- ServSafe
- 1 year
- Tuition reimbursement
Executive Chef - Campus Support - Towson University
Aramark —Towson, MD
- $75,000 - $85,000 a year
- Customer service
- Cooking
- University
- Disability insurance
- Health insurance
11d
Executive Sous Chef - Premium All Inclusive Clubs - M&T Bank Stadium
Levy Sector —Baltimore, MD
- $85,000 - $95,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
Assistant Executive Chef
Broadmead —Cockeysville, MD
- $60,000 - $70,000 a year
- Hospitality
- ServSafe
- Customer service
Quick Apply
5d
EXECUTIVE CHEF II
CCL Hospitality Group —Towson, MD
- $80,000 - $85,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Chef
FTK Hospitality Baltimore —Baltimore, MD
- $90,000 - $110,000 a year
- Weekends as needed
- Mentoring
- Senior level
- Leadership
- Opportunities for advancement
- Flexible schedule
Quick Apply
Executive Sous Chef
The Classic Catering People —Owings Mills, MD
- $75,000 - $82,000 a year
- Full-time
- ServSafe
- 5 years
- Mentoring
- Disability insurance
- Dental insurance
Quick Apply
Catering & Events - Chef/Cook/Prep
Lib's Grill —Bel Air, MD
- From $18 an hour
- Part-time
- Hospitality
- 18 years or older
- Cooking
- Employee discount
Quick Apply
Executive Sous Chef
STK Baltimore —Baltimore, MD
- $80,000 - $85,000 a year
- Full-time
- ServSafe
- 5 years
- Ability to lift 50 pounds
- Disability insurance
- Health insurance
Quick Apply
Executive Chef
Atlas Restaurant Group —Baltimore, MD
- $115,000 - $130,000 a year
- Full-time
- Cooking
- Senior level
- 4 years
- Paid parental leave
- AD&D insurance
Culinary Services Director
The Renley at Woodholme Gardens —Pikesville, MD
- ServSafe
- Cooking
- Mid-level
- Paid training
- Health insurance
Quick Apply
4d

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Culinary Manager

ST VINCENT DE PAUL ENTERPRISES LLC
Baltimore, MD

Quick Apply

Job Details

Full-time
$58,000 - $67,000 a year
10 days ago

Qualifications

Associate's degree

Full Job Description

SUMMARY

Responsible for the direct supervision of day-to-day foodservice operations, including supervising kitchen and packaging staff, scheduling, food and labor costs management, inventory management, menu planning, food quality control, and safety and sanitation management. Responsible for supervising the preparation of meals in a timely, accurate, and safe manner and cleanliness of the facility.

PRIMARY DUTIES

Ensures a positive, efficient, and orderly work environment, timely delivery of food to customers, and a quality product.
Performs regular menu planning, working collaboratively with the culinary team.
Prepares and adheres to daily production sheets.
Implement and ensure maintenance of HACCP plan.
Ensure that inventory levels are maintained with reference to cost control and proper rotation to ensure compliance with budget objectives and production requirements.
Develops a working relationship with vendors to ensure on time deliveries and freshness of product.
Utilize our food production system (Chef Tec) to develop standardize production recipes to ensure consistent quality with reference to standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
Maintain monthly cost-benefit analysis of our menus.
Develops and implements schedules (e.g. production, cleaning, etc.) for the purpose of ensuring efficient and effective kitchen operations.
Monitor taste and quality control of all food production.
Directly supervises kitchen and packaging staff, providing ongoing training, direction, and coaching to improve performance.
Verifies that the packing staff follow all their assigned duties according to the clients requests and orders.
Utilize company production planning tools and resources to ensure facility accountability for production scheduling.

SECONDARY DUTIES

Responsible for the tracking and ordering of necessary supplies.
Ensures that all kitchen staff maintain the necessary certifications.
Works with the training chef to ensure alignment of the classroom and on-the-job experiences for the students at the training program.
Stays current with food trends; understands and implements the expectations of the USDA and other agencies about food specifications including but not limited to portions size and types of foods served daily.
Ensure compliance with all organization policies and procedures.
Maintain compliance with all Federal, State and Local laws/regulations that affect operations and safety, while promoting safety policies and awareness.
Attends and fully participates in all staff meetings and other internal meetings.
Upholds vision, mission, and values of St. Vincent De Paul of Baltimore.
Assists with and attends special events help by St. Vincent De Paul Enterprises, as necessary.
Supports a welcoming and positive environment for volunteers and works with them effectively.
Other duties as required.

QUALIFICATIONS

Associate’s Degree in Culinary Arts, required.
3 years of experience in a managerial role in large scale food service operations.
Bilingual in Spanish, preferred.
Strong verbal and written communication skills.
Strong leadership skills, and abilities including initiative, team building, customer service. planning, and organization.
Strong computer skills.
Ability to work a flexible schedule, including weekends.
Valid Driver’s License.

PHYSICAL REQUIREMENTS

ENVIRONMENTAL CONDITIONS

__X__ Primarily Indoor Work

TYPE OF WORK

____X_MEDIUM WORK: Lifting 50 pounds maximum with frequent lifting and/or carrying of objects up to 25 pounds.

_____X_ Ability to stand for long periods of time such as 8 to 10 hours, bend, kneel and reach to store/retrieve supplies.

Quick Apply

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