AMH Culinary Director

A Marshall Hospitality•Franklin, TN

11h

About The Position

A. Marshall Hospitality is hiring a qualified Culinary Director to join our team in Middle TN. We are looking for a leader with a hands-on and positive leadership approach as we continue to grow and build in this high energy market. The A. Marshall Hospitality family of restaurants includes 8 Puckett's Grocery & Restaurant locations, Deacon's New South, and Scout's Pub. JOB SUMMARY: The Culinary Director is responsible for developing chefs and kitchen managers in order to achieve the highest execution of our product while maintaining efficient, productive, safe and profitable operations. This position is responsible for oversight of all food production from all locations, menu development and recipe consistency in addition to purchasing, inventory levels, P&L, training and development, food safety and sanitation, cost analysis, and loss prevention.

Requirements

Be 21 years of age or older.
Have reliable transportation to and from work.
Must pass the federally mandated E-verify process.
A minimum of 5 years of experience in varied kitchen positions including multi-unit oversight.
Able to communicate clearly and effectively with managers, kitchen and dining room personnel and guests.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 10 hours).
Excellent communication skills for dealing with diverse staff.
Self-discipline, initiative, leadership ability and outgoing.
Pleasant, polite manner and a neat and clean appearance.
Multi-tasking and problem-solving: Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.

Responsibilities

Promote, work, and act in a manner consistent with the mission of A. Marshall Hospitality: " To make every person we interact with feel like family and to make every guest a fan. "
Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
Work with DOO's to plan and price menu items, establish portion sizes, and prepare standard recipes for all new menu items.
Plan, direct and supervise the food preparation or cooking activities of multiple kitchens or restaurants.
Plan, direct and coordinate new menu rollouts which includes Research & Development, costing, menu planning, pricing, training and roll out to all locations.
Be the representative for A. Marshall Hospitality's culinary program through community programs and media requests.
Oversee large events and catering programs.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quality of raw or cooked food products to ensure that standards are met.
Check and maintain proper food holding and refrigeration temperature control points.
Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
Responsible for overall kitchen facilities and equipment.
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.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
Ensure that deliveries are performed in accordance with the restaurant's receiving policies and procedures.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Check the quantity and quality of received products.
Coordinate planning, budgeting, or purchasing for all the food operations.
Estimate amounts and costs of required supplies, such as food and ingredients.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Analyze kitchen related costs related to budgets.
Make employment and termination decisions including interviewing, hiring, evaluating and holding kitchen personnel accountable as appropriate.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
Provide orientation of company and department rules, policies and procedures to new kitchen employees.
Oversee the continuous coaching, teaching, and training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, proper lifting and carrying techniques, and handling hazardous materials.
Demonstrate new cooking techniques or equipment to staff.