Culinary Operations Manager

LaBelle Winery•Derry, NH

3d•$65,000 - $72,000•Hybrid

About The Position

The ideal candidate will have a strong background in culinary arts, extensive experience in managing large-scale kitchen operations, and a passion for creating exceptional dining experiences. As the Culinary Operations Manager, you will oversee all aspects of our culinary operations, including menu development and standards across all LaBelle properties, cleaning programs, food sourcing and cost control, beverage management and compliance with health and safety regulations. Your leadership and expertise will be crucial in maintaining our reputation for excellence and driving continuous improvement in our culinary offerings on behalf of the LaBelle brand.

Requirements

Culinary experience (5+ years)
Hospitality experience (5+ years)
Certificate in culinary arts or similar relevant field
Proficient computer skills including word, numbers, excel, etc.
Exceptional leadership skills
Ability to delegate
Solid decision-making skills
Proven ability to manage food costs, inventory and budgeting
Operational proficiency to establish SOPS, optimize culinary workflows and maintain health/safety standards
Must have food handler license or manager level food safety certification
Must maintain composure at all times
Embodies our Core Values at all times

Nice To Haves

Must be able to work at multiple locations.

Responsibilities

Supervise and coordinate all aspects of food production of a large-scale food preparation operation, including daily production of all foods and assisting with staffing schedules when necessary
Collaborate with other departments to enhance the dining experience for our guests
Bridge the communication for FOH and BOH working closely with Restaurant Managers and Shift Leaders
Monitor cleanliness of the entire BOH space and ensure cleaning tasks are carried out to very high standards
Ensure practice of health and safety regulations in accordance with serve safe standards, including checking temperature logs, performing mini health inspections monthly, and training all staff on proper health and safety standards.
Negotiate supplier arrangements for food and beverage products; manage suppliers and cost
Stay updated on industry trends and best practices
Develop training programs and coordinate all professional development for staff.
Create, implement and maintain SOP to insure consistency between departments and properties
Foster a positive and collaborative work environment
Establish food presentation techniques and quality standards
Observe methods of food preparation and cooking, sizes of portions and garnishing of food
Inspect BOH to ensure compliance with quality, sanitation, and safety standards
Serve as chef for special functions as needed
Cover for other BOH PTO, or as needed
Must have clear understanding of allergies and delegate/train to all staff members
Plan and execute special events as needed
Manage vendor relationships and negotiate contracts
Recipe formation, quality control, and testing: Generating innovative and distinctive recipe ideas that align with cuisine style, performing multiple iterations of testing to refine recipes, and balancing the cost of ingredients to ensure recipes adhere to budgetary constraints while maintaining quality
Assist as needed in the operation of assigned specialty areas, such as catering
Oversee the purchase of food items and equipment used in food preparation
Inspect coolers and freezers for proper storage
Manage protein counts weekly to put an end to theft
Assist with monthly inventories
Participate on committees and maintain appropriate records/files as required
Full participation and collaboration to ensure food costs at or below 30% for restaurants and 18% for events annually — or to a blended 25% food cost
Minimizing food waste through training, menu, and inventory management
Maintaining weekly purchasing budgets
Managing Always Food Safe, classes and proctor exams
Ordering uniforms for new hires
Perform related duties assigned
Add beverage management, purchasing, liquor inventory.
Managing operations, setting service standards, controlling portions, and managing wastage to minimize costs.
Developing, pricing, and updating cocktail, wine, and beverage lists to meet market trends and profitability goals
Managing stock levels, inventory, ordering, and fostering supplier relationships to optimize costs
Perform related duties assigned