Culinary Manager-Sol

Xperience XRG Careers•Denver, CO

9d•Onsite

About The Position

The Culinary Manager is responsible for oversight of the complete back-of-house operation, including controlling all food-related costs, back-of-house team member labor costs, food quality, and the overall condition of the kitchen area. This role involves managing the entire lifecycle of team members, from hiring and training to coaching, skill development, and terminations. The Culinary Manager also ensures the highest standards of food and beverage quality, guest service, cost control, and consistency of service, while managing staffing levels and controllable costs in line with the budget. Additionally, the position requires maintaining accurate menu information, including food allergen details, and responding to guest concerns.

Requirements

High School Diploma or equivalent required.
Proof of eligibility to work in the United States.
Valid Driver's License.
21+ years of age.
Possession of or the ability to possess all state-required work cards.
Minimum of three (3) to five (5) years of related experience.
Proficient in Windows MS Office, Open Table, Outlook.
Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories, and cost controls.
Knowledge of state and local laws as they apply to labor and health code regulations.
Experience with POS systems and back-office reporting systems.
Proper lifting techniques.
Guest relations.
Sanitation and safety.
Safe alcohol service.
Full-service restaurant operations.
Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public.

Nice To Haves

Bachelor’s Degree in Culinary Arts preferred.

Responsibilities

Perform daily line checks and safety walk-throughs.
Manage food budget and cost control for food and labor.
Investigate and review all sub-standard food with the BOH team.
Review suppliers and their goods' prices monthly.
Monitor food waste and find solutions to minimize it.
Collaborate with the Corporate Chef on menu development and engineering.
Ensure the kitchen runs smoothly and is adequately stocked.
Create an environment of trust and mutual respect.
Manage the complete lifecycle of all team members (hiring, training, coaching, development, terminations).
Monitor and maintain the highest standards of food and beverage quality, guest service, cost control, and consistency of service.
Manage staffing levels and controllable costs to align with budget.
Complete nightly logs and manager reports.
Monitor and enforce inventory controls.
Ensure accurate and thorough information regarding menu items and food allergen information is up to date.
Recognize and cultivate regular guests and repeat business.
Respond to guest concerns/complaints and correct errors or resolve complaints.
Comply with all safety and health department procedures and all state and federal liquor laws.
Maintain company safety and sanitation standards.
Ensure complete and proper check-out procedures.
Assist with or complete additional tasks as assigned.