Culinary Operations Manager-Vintner's Table

Vintner's Table•Wyomissing, PA

21h

About The Position

Job Purpose: The Culinary Operations Manager provides strategic and hands-on leadership across all Vintner's Table locations, ensuring consistent culinary excellence, operational efficiency, and exceptional guest experiences. This role oversees kitchen operations at Wyomissing, Phoenixville, and Ardmore, maintaining high standards of food quality, sanitation, and presentation while driving continuous improvement and team development. The position offers the opportunity to grow within a collaborative, supportive environment while playing a key role in the brand's success and expansion.

Requirements

A minimum of 5 years of experience in varied kitchen positions including food preparation, line, broiler, sauté' pastry cook, and expediter.
At least 2 years' experience in a lead chef role.
Must be Serv-Safe certified.
Must be able to communicate clearly with managers, kitchen, banquet, and FOH staff and guests.
Work a minimum of 50 hours per week.
Experience in managing a team, while identifying and developing employees for future leadership roles.
Experience in facilitating and effectively executing training of kitchen staff.
Understanding of managing inventory, costs of goods, and overall control of financials
Ability to work days, evenings, weekends, and holidays.
Ability to travel to all Vintner's Table locations (all within one hour of our main location in Kutztown, PA)

Nice To Haves

Highly motivated and with high integrity
Leadership, creativity, and financial management skills
Be able to prioritize, manage time, and multi-task
Strong problem-solving capabilities
Self-motivated and mature
Strong communication and organizational skills
Attention to detail
Strong ability to work in a diverse team environment
Ability to work in a fast paced constantly changing environment
Ability to think on your feet

Responsibilities

Ensure that all food and products are consistently prepared and served according to all restaurant's recipes, portioning, cooking, and serving standards.
Demonstrate excellence in culinary innovation in both food preparation and presentation.
Manage in establishing portion sizes and prepare standard recipe cards for any menu items and specials.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
Check and maintain proper food holding and refrigeration temperature control points.
Comply with nutrition and sanitation regulations.
Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in the kitchen at all times.
Forecast all food consumption for restaurant and banquet events, purchase orders, scheduling, and staffing needs.
Develop outside catering menu options
Assist the COO in creating and executing menus for Folino Estate Events including ordering, pre-plating, and execution day of.
Establish and standardize presentation techniques and quality standards
Report on sales, labor costs, food costs, waste, etc.
Conduct training across all three locations to ensure quality and standards are the same across the board.
Coach, teach, develop, and inspire the culinary team to provide unforgettable food experiences.
Provide orientation of company and department rules, policies, and procedures, and oversee training of new kitchen employees.
Be knowledgeable of restaurant policies to report to the General Manager regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures
Oversee the training of kitchen personnel in the safe operation of all kitchen equipment and utensils, cleanliness, and sanitation practices.
Provide safety training in first aid, lifting and carrying objects, proper use of kitchen equipment and handling hazardous materials.
Provides schedules to staffing two weeks in advance
Promote a fun and positive family-style work environment.
Lead the implementation of new systems.
Prepare all required paperwork, including forms, and P&L reports in an organized and timely manner.
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.
Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
Streamline the ordering procedures across all locations.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
Assures all processes and procedures are standardized, documented, and included in all training programs. Manuals, videos, and checklists would be included as appropriate.
Create and maintain relationships with outside vendors and conduct price negotiations.
Fill in where needed to ensure guest service standards and efficient operations.
Maintain an open dialogue with General Manager, Lounge Manager, Bottle Shop Manager, Assistant Kitchen Manager Front Line, and Assistant Kitchen Manager Banquet be open to suggestions and feedback and adjust as needed.
Building sales and to maximize financial success for the restaurant, catering, and banquet events; ability to develop strategies that enhance revenue and control expense.
Perform all administrative duties with accuracy and timeliness.
Adheres to an operating budget
Implements a training program with kitchen staff on basic knowledge
Maintain a high standard of dish presentations
Customer satisfaction with exceptional feedback
Maintain a positive and motivated, well-trained team
Ensure the highest level of guest satisfaction
Ensure sanitization and cleanliness of the kitchen
Effectively communicate with the General Manager, Lounge Manager, Bottle Shop Manager, Assistant Kitchen Manager Front Line, Assistant Kitchen Manager Banquet, and other team members
Complete accurate and timely ordering, inventory, and administrative paperwork