CULINARY MANAGER JOB DESCRIPTION
REPORTS TO: General Manager
LOCATION : Operations Cafe Level
STATEMENT OF PURPOSE
The Culinary Manager reports directly to his/ her General Manager and secondarily to the Director of Operations. The Culinary Manager position supervises approximately 35-60+ hourly Teammates at his/ her respective Cafe. The Culinary Manager is ultimately responsible for the daily operations of the Cafe, mainly overseeing the Heart of the House, to ensure Company policies/procedures, cleanliness/sanitary standards are being followed. Moreover, the Culinary Manager is responsible for quality food preparation, recipe adherence and delivering delectable dishes to our Guests in a timely manner.
Additionally, the Culinary Manager is responsible for maximizing profitability margins by reducing waste and controlling costs, including labor, improving speed of service without compromising food quality, ensuring proper use of kitchen equipment and food handling/rotation/storage procedures are strictly followed, and all sanitary guidelines are fulfilled by all Teammates.
The Culinary Manager is expected to create a positive and productive work environment at the Cafe level by developing and maintaining strong Teammate relation skills and having high operational Standards of Excellence.
JOB FUNCTIONS AND ACCOUNTABILITIES
- Acts with integrity, honesty and knowledge that promote the culture, values and mission of the Company. Portrays a favorable image of the Company at all times.
- Initiates Guest feedback to ensure their satisfaction (product quality, service, cleanliness).
- Analyzes Guest metrics, and creates effective action plans to improve food quality and Teammate performance.
- Ensures HOH Teammates are executing the Culinary Program with precision, including but not limited to, following Health Department guidelines, procedures, food/sanitary procedures, temperature controls, preparation/labeling /rotation /storage of food product and maintains the highest cleanliness standards.
- Highly proficient at completing inventory in an accurate and timely manner.
- Places food and supply orders based on accurate forecasting of Cafe needs.
- Creates an effective training implementation plan, using Company provided tools (i.e. Implementation Guides, videos, Encore Academy, etc.) to ensure Teammates are fully trained on recipe /menu implementations. The Culinary Manager conducts quality line checks at scheduled intervals to ensure presentation standards are fulfilled.
- Manages food cost variance by using the Food Cost Action Plan on a weekly basis.
- Responsible for the safe and efficient operation of kitchen equipment. The Culinary Manager is accountable for proper usage of equipment and preserving its longevity.
- Maintains a highly organized kitchen at all times and checks quality standards to ensure freshness.
Supervisory responsibilities in accordance with the organization 's policies and applicable laws. Responsibilities include interviewing, hiring, and training Teammates, planning, scheduling, assigning, and directing work as needed .
Coaches and mentors Teammates to ensure all standards, practices and job expectations are fulfilled according to his/her respective position.
- Models professional behavior while creating a warm, fun, friendly, hospitable and team-oriented atmosphere that encourages Excellence. Demonstrates respect and courtesy to all Teammates.
- Occasionally assists with category job duties (bussing, serving, host, cook' s line, etc.), as needed. This type of work should not take more than 10% of the Culinary Manager's time. (All state and federal labor lows apply).
- Ensures the Manager's office is well organized and secured at all times.
Ensures all Teammates adhere to Company Cash Handling Procedures and assets are properly secured in safe. Thoroughly audits Teammate Payroll in Crunchtime and makes adjustments accordingly .
- Ensures all required files/documents are organized and sent in weekly package to Corporate. Manages day to day food, labor, paper and other controllable costs.
- Ensures OSHA requirements, health and safety codes, and Company safety, sanitation , and security policies and procedures are met and followed by all Teammates.
- Enforces proper use and maintenance of restaurant facility and equipment. Also, he/she is responsible for proactively reporting all facility maintenance needs to his/ her respective Manager.
CULINARY MANAGER JOB DESCRIPTION
- Ensures all Teammates comply with State/Federal liquor laws as it pertains to serving alcoholic beverages.
- Performs all duties and responsibilities in a timely and effective manner in accordance with established Company policies to achieve the overall objectives.
- Maintains a favor able working relationship with Company Teammates and Managers (outside the Cafe) to foster and promote a cooperative and harmonious working climate that is conducive to maximum morale, productivity and efficiency /effectiveness.
- Performs other duties and responsibilities as required .
WORK ENVIRONMENT
The Culinary Manager reports to a designated work location (Cafe) and is required to travel, on occasion, to other geographical areas t o attend meetings, conferences, etc. The Culinary Manager's work hour s range from early morning to late night shifts, as needed. Work days may range from 8-11+ hours per shift depending on Cafe needs. Scheduled shifts and days off may vary from week to week (including weekends). Culinary Managers are also required to work unscheduled shifts with little to no notice given.
ESSENTIAL FUNCTIONS
The essential function of this position include(s ) but is not limited to the following:
- This candidate must have excellent verbal and written English language communication skills. This includes utilizing telephones, public speaking and interpersonal conversation skills.
- Reading and writing skills at a high school lite racy level. The Culinary Manager is accountable for analyzing and reconciling financial reports , cash deposits, and handle large amounts of cash; therefore, he/she must have excellent math/analytical skills.
- Ability to actively listen and process information quickly.
- Extended daily and weekly work hours may be required , including weekends. Additionally, flexible work hours are required on both day and night shifts.
- The ability to move freely in and around obstacles common in a restaurant environment. This individua l must be able to move quickly from one work area to another at a moment's notice and in and around crowded work areas. Frequent exposure to smoke, steam, high temperatures, humidity and extreme cold.
- Some lifting and the movement of moderate loads require a SO-pound lifting requirement.
- The Culinary Manager is responsible for overseeing and utilizing restaurant and office equipment. The effective operation of equipment requires the use of all limbs, fingers and the ability to see.
- The ability to lead and manage others in a productive and effective manner; including, having the capacity to properly assess
situations quickly, exercise cognitive thinking and have the ability to use sound judgment when making decisions and taking action.
- Ability to report for work at prescribed times and fulfill all job requirements for the duration of a shift. Also, the Culinary Manager must work unscheduled shifts as needed wit h little to no prior notification given.
- The ability to understand and follow directions from a Supervisor.
- The ability to verbally communicate with Coworkers, Supervisors and Guests in a productive and positive manner.
- The ability to understand and follow work rules, policies and procedures.
- The ability to give and receive constructive critic ism in a professional and mature manner.
- To perform all responsibilities in a timely and effective manner in accordance with established policies t o achieve the overall objectives of the position.
- The Culinary Manager spends approximately 90% of his/ her time standing and walking swiftly throughout their shifts; therefore, he/she must have the ability to bend, stoop , kneel, and move freely using all limbs and seeing at close/long distances.
- The Culinary Manager is required to attend meetings, conferences, workshops, and run errands for the Cafe; therefore, he/she must be able to travel autonomously, possibly to other geographical locations, in inclement weather, with little to no prior notification given.
- Must have the ability to work under a high degree of stress on a physical, mental and emotional level; this includes performing work in a fast-paced manner and making timely decisions. The Culinary Manager must have the capacity to work under these conditions throughout the duration of his/her shift.
QUALIFICATION REQUIREMENTS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. This list is not intended to contain a comprehensive listing of activities and the Company reserves the right to change or assign other duties to this position.
CULINARY MANAGER JOB DESCRIPTION KNOWLEDGE /SKILLS REQUIREMENTS
- Dressed in proper dress code requirements, looking neat, clean and professional at all times
- Excellent writ ten, verbal and presentation skills
- Strong interpersonal skills and conflict resolution abilities
- Strong planning and organization skills
- Detail oriented with the ability to multi-task and manage multiple projects
- Excellent computer skills (MS Office, Word, POS, etc )
- Knowledge of applicable state and federal liquor laws Knowledge of all safety, sanitation and administrative procedures
- Strong analytical/problem solving skills
- Exceptional team building capability
EDUCATION/EXPERIENCE REQUIREMENTS
- High School Diploma or equivalent
- Prior leadership experience preferred
- 2-3 years of prior management experience in a family or casual dining restaurant is preferred
- College and/or culinary schooling preferred
2/13/2021 Confidential and proprietary to Mimi's Cafe© 36
Job Type: Full-time
Pay: $23.00 - $24.50 per hour
Benefits:
- Employee discount
- Paid time off
Physical Setting:
- Bakery
- Bar
- Casual dining restaurant
Schedule:
- 10 hour shift
- 12 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Holidays
- Night shift
- Weekend availability
Supplemental Pay:
Work Location: In person
