Back of the House Manager - Corporate Dining (NY)

Compass Group•New York, NY

2d•$87,000 - $92,000•Onsite

About The Position

Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A! As the Back of House Manager for a premier, high-volume corporate dining account in NY, you will oversee all back-of-house operations while ensuring exceptional food quality, operational excellence, and guest satisfaction. The ideal candidate will possess strong culinary experience and a proven ability to lead, develop, and manage a diverse culinary and support team. Responsibilities include recruiting, hiring, training, coaching, and mentoring team members, while driving performance, maintaining safety and sanitation standards, and ensuring efficient execution of daily operations in a fast-paced environment.

Requirements

Minimum of three years of progressive culinary/kitchen management experience in a high-volume environment
Prior culinary experience required
High volume purchasing, food storage, inventory control and sanitation experience
Self-starter and ability to multitask
Knowledge of safe and sanitary food handling principles
Ability to lift, bend, carry up to 40 lbs., manage proper storage of food items as necessary
Strong supervisory, leadership, hands-on management and coaching skills
Good communication skills, both written and verbal
Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail, and the Internet
Strong financial, budgetary, and food cost control practices
Conformity to the highest standards of personal integrity, and ethical behavior

Nice To Haves

Degree in Culinary Arts is preferred or equivalent professional experience
ServSafe or Department of Health certification a plus

Responsibilities

Adheres to HACCP guidelines to ensure efficient, safe, and sanitary food production, purchasing, receiving, food storage, and facility maintenance
Provides leadership and direction to utility and culinary team including hiring, training, developing, coaching, and counseling
Oversees inventory, ordering/purchasing, food cost controls, training, sanitation