PURPOSE
The Director of Culinary will oversee all culinary responsibilities and require a thorough knowledge of OSHA, State, Federal and in-house food safety compliances, food preparation procedures, purchasing food, cost control (including HOH labor management), knowledge of company profit goals and objectives.
The Director of Culinary must be Food Safe Certified and works in conjunction with third-party Health and Sanitation Services (Eco Sure etc.) to resolve any issues and to ensure compliance with OSHA and the local health department regulations.
DUTIES & RESPONSIBILTIES
- To effectively develop the Culinary standard operating procedures of productivity, product procurement, adhering to established guidelines to guarantee quality and consistent execution of established menu items in an efficient and economical manner.
- Ensure and audit all recipes, preparations, and raw ingredients meet established standards of quality, specifications, and procedures.
- Correct problems with food execution, food cost, cleanliness, and food safety in all units/brands identified as high priority by the State, Federal and third-party Health and Sanitation Services (Eco Sure etc.)
- Enforce all food safety policies and procedures to ensure compliance with the laws, codes, and guidelines set forth by the FDA, OSHA, Health Dept. and third-party Health and Sanitation Services (Eco Sure etc).
- Assist and develop training for all kitchen personnel in areas of equipment handling, care and sanitation.
- Conduct menu research and development and assist with the implementation and follow-up thereof.
- Implementing new promo-related food items, ensuring correct specs, procedures, plate presentations, and effective line set ups are followed.
- Audits coolers and dry storage room to ensure product quality, product specifications, rotation, and labeling procedures.
- Audit and enforce line set-up and line preparation of all menu items regarding product preparation, correct final assembly, proper portioning, and plate presentation, expedite service, in accordance with established standards.
- Enforce daily line checks at breakfast, lunch and dinner along with Culinary Managers or management on duty, ensuring correct food temperatures, freshness of product, taste, smell and adherence to company specifications, safe food handling, correct portioning/tools, proper rotation of food products, calculation of current day’s product on hand, and sanitation.
- Ensuring proper use and care of all equipment, storage of equipment and chemicals, and service ware, and maintaining a clean, sanitary environment.
- Meet regularly with Regional Director and VP of Operations to communicate equipment sanitation deficiencies, product and service problems, and any topic deemed necessary to effectively operate the heart of the house.
- Regularly inspect, develop and implement corporate manuals and forms related directly to the kitchen and its operation and enforce the maintenance thereof.
- Audit and spot check inventory and procurement procedures. During food-cost problem situations, audit inventory/security procedures and guidelines.
- Assists and/ or completes additional tasks as assigned.
QUALIFICATIONS & SKILLS
- Ability to walk long periods of time
- Ability to stand for long periods of time
- Ability to use hands to handle, control, or feel objects, tools, or controls.
- Ability to repeat the same movements for long periods of time
- Ability to understand the speech of another person
- Ability to speak clearly so listeners can understand
- Ability to push and lift up to 50 lbs
- Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl
WORKING CONDITIONS
The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job.
- Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors
- Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume
- Fast paced, high volume, full service restaurant
- Work varied shifts to include days, nights, weekends and holidays
PHYSICAL REQUIREMENTS
The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.
- Ability to walk long periods of time
- Ability to stand for long periods of time
- Ability to use hands to handle, control, or feel objects, tools, or controls.
- Ability to repeat the same movements for long periods of time
- Ability to understand the speech of another person
- Ability to speak clearly so listeners can understand
- Ability to push and lift up to 50 lbs
- Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl
DISCLAIMER
This job description is a summary of duties, which you as a Director of Culinary are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
