Director of Culinary Operations

Director of Culinary Operations Folino Estate - 5.0 West Lawn, PA Job Details Full-time 10 hours ago Qualifications Vendor relationship building Customer communication ServSafe Team leadership Safety regulations Team development Kitchen cost control Inventory tracking for food cost management Task prioritization Hospitality industry experience Kitchen staff training Managing kitchen staff Restaurant cost management Cross-functional collaboration Professional development training Cross-functional communication Full Job Description Job Overview This position is directly responsible for implementing and following the culinary standards and overseeing the culinary operations of all units of MAF Hospitality. The position is responsible for supervising all kitchen functions including food purchasing, preparation, and maintenance of all quality standards, sanitation, cleanliness, and safety. This position will be directly responsible for assisting with hiring and developing efficient and high-performing kitchen teams at all MAF Hospitality operations. Creating and implementing training SOPs for employees in methods of cooking, preparation, plate presentation, portion and cost control, and sanitation and cleanliness will be an important part of developing the team. This position requires a skilled culinary professional with the ability to maintain our high standards of quality and guest satisfaction. The position provides an opportunity to grow and advance while enjoying a friendly and enjoyable work environment. Qualifications A minimum of 5+ years of food and people management experience, preferably at a highly organized multiunit company At least 5 years' experience in a head chef role Must excel in providing a memorable culinary experience. Involvement/understanding of managing inventory, costs of goods, and overall control of financials. Must be able to communicate clearly with managers, kitchen, and dining room personnel, and guests. Experienced in managing a large team, while identifying and developing employees for future leadership roles Experienced in effectively executing training. Must be Serv-Safe certified. Excellent technology skills, especially in adapting and implementing new software programs. Desired Characteristics Self-motivated and mature Highest standards of integrity Leadership, creativity, and financial management skills Be able to prioritize, manage time, and multi-task. Strong problem-solving capabilities Strong communication and organizational skills Attention to detail. Strong ability to work in a diverse team environment. Ability to work in a fast-paced constantly changing environment. Ability to think on your feet.

Duties and Responsibilities Executive Management:

Will work directly with Sales Manager to set sales goals, plan strategic menus and special events, and integrate company values into daily practices and staff training documentation. Maintain an open dialogue with the owner, be open to suggestions and feedback, and adjust as needed. Builds sales and maximizes financial success for each of MAF Hospitality's operations Attend all client meetings as appropriate and any other meetings where chef attendance would be beneficial. Input and access information in management systems/computers as required. Perform all administrative duties with accuracy and on time. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.

Culinary Experience/Food Preparation:

Ensure that all food and products are consistently prepared and served according to MAF Holdings recipes, portioning, cooking, and serving standards. Demonstrate excellence in culinary innovation in both food preparation and presentation. Work with owners to plan, create, design, and price seasonal menu items for multiple locations, and events. Establish portion sizes and prepare standard recipe cards for all new menu items. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures. Check and maintain proper food holding and refrigeration temperature control points. Comply with nutrition and sanitation regulations. Ensure proper equipment operation/maintenance and always ensure proper safety and sanitation in the kitchen. Forecast all food consumption for restaurant and banquet events, purchase orders, scheduling, and staffing needs. Develop outside catering menu options and delivery. Establish and standardize presentation techniques and quality standards.

Team Development:

Coach, teach, develop, and inspire your culinary team to provide an unforgettable food experience. Create and implement training programs for kitchen employees. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures. Provide safety training input at the safety committee meetings for first aid, CPR, lifting and carrying objects, and handling hazardous materials. Promote a fun and positive family-style work environment.

Operations/Safety Management:

Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Arrange equipment purchases and repairs. Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and that deliveries are performed in accordance with the restaurant's receiving policies and procedures. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. Assures all processes and procedures are standardized, documented, and included in all training programs. Manuals, videos, and checklists would be included as appropriate. Fill in where needed to ensure guest service standards and efficient operations. Develop menus for special events, such as Winemaker's Dinners, etc. Lead events such as culinary classes for the public Key Performance Indicators Demonstrates culinary excellence with the freshest ingredients, the cleanest kitchen, top-of-the-line equipment, and high operating standards with a focus on ensuring guest satisfaction through a memorable culinary experience. Develops and adheres to operating budget. Hires and develops a high-performing culinary team in all locations. The team shows ongoing improvement and accountability. Maintains a safe and clean environment meeting all standards for safety and cleanliness in the kitchen and storage areas. Is a strong team player and can work across all departments maintaining open and clear communication and support. Receives consistently positive feedback from customers and receives rave reviews. Handles customer complaints in a professional and supportive manner demonstrating strong relational communication skills. Establishes and maintains important relationships in the community and with vendors. Demonstrates creativity and ownership of the job; demonstrates innovative approaches to food preparation and presentation.