Culinary Manager-Chevys

Xperience XRG Careers•Elk Grove, CA

2d•Onsite

About The Position

The Culinary Manager is responsible for the 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 is crucial for maintaining the high standards of Xperience Restaurant Group (XRG), which focuses on delivering unforgettable experiences through a passionate team dedicated to hospitality.

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.
Responsible for food budget and cost control of 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.
Work with the Corporate Chef on menu development and engineering.
Keep the kitchen running smoothly and adequately stocked with all necessary goods.
Create an environment of trust and mutual respect.
Responsible for the complete life cycle of all team members, including hiring, training, coaching/counseling, skill development, and 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, ensuring they are in line with the 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 and/or complete additional tasks as assigned.

Benefits

Competitive Pay
Profit for Partners Program (bonus structure)
Medical, Dental, Vision insurance
401(k) match
Company-Paid Life Insurance
Career Growth Opportunities (promoting from within)
Professional Development Reimbursement Program / Tuition Reimbursement Program
Employee Referral Program
Safety & Compliance Incentives
Free Food (monthly Meal Card allowances)
Paid vacation time
Sick Time (offered in eligible states: CA, CO, AZ, MA, MD, WA, NY, NV, IL)
Exclusive Credit Union Benefits (Checking/Savings, Loans, Financial Education)
Partner Perks (discounted rates on theme parks, travel, apparel, sports tickets, etc.)
Pet insurance
Legal services