Director of Culinary Operations

Folino Estate•Spring Township, PA

10d•Onsite

About The Position

This position is directly responsible for implementing and following the culinary standards and overseeing the culinary operations of all units of MAF Hospitality. The position is responsible for supervising all kitchen functions including food purchasing, preparation, and maintenance of all quality standards, sanitation, cleanliness, and safety. This position will be directly responsible for assisting with hiring and developing efficient and high-performing kitchen teams at all MAF Hospitality operations. Creating and implementing training SOPs for employees in methods of cooking, preparation, plate presentation, portion and cost control, and sanitation and cleanliness will be an important part of developing the team. This position requires a skilled culinary professional with the ability to maintain our high standards of quality and guest satisfaction. The position provides an opportunity to grow and advance while enjoying a friendly and enjoyable work environment.

Requirements

A minimum of 5+ years of food and people management experience, preferably at a highly organized multiunit company
At least 5 years' experience in a head chef role
Must excel in providing a memorable culinary experience.
Involvement/understanding of managing inventory, costs of goods, and overall control of financials.
Must be able to communicate clearly with managers, kitchen, and dining room personnel, and guests.
Experienced in managing a large team, while identifying and developing employees for future leadership roles
Experienced in effectively executing training.
Must be Serv-Safe certified.
Excellent technology skills, especially in adapting and implementing new software programs.

Nice To Haves

Self-motivated and mature
Highest standards of integrity
Leadership, creativity, and financial management skills
Be able to prioritize, manage time, and multi-task.
Strong problem-solving capabilities
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

Implement and follow culinary standards and oversee culinary operations.
Supervise all kitchen functions including food purchasing, preparation, and maintenance of quality standards, sanitation, cleanliness, and safety.
Assist with hiring and developing efficient and high-performing kitchen teams.
Create and implement training SOPs for employees in cooking methods, preparation, plate presentation, portion and cost control, and sanitation and cleanliness.
Work directly with Sales Manager to set sales goals, plan strategic menus and special events, and integrate company values into daily practices and staff training documentation.
Maintain an open dialogue with the owner, be open to suggestions and feedback, and adjust as needed.
Build sales and maximize financial success for each of MAF Hospitality's operations.
Attend client meetings and other beneficial meetings.
Input and access information in management systems/computers.
Perform administrative duties with accuracy and on time.
Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
Ensure all food and products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.
Demonstrate excellence in culinary innovation in both food preparation and presentation.
Work with owners to plan, create, design, and price seasonal menu items for multiple locations, and events.
Establish portion sizes and prepare standard recipe cards for all new menu items.
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 always ensure proper safety and sanitation in the kitchen.
Forecast all food consumption for restaurant and banquet events, purchase orders, scheduling, and staffing needs.
Develop outside catering menu options and delivery.
Establish and standardize presentation techniques and quality standards.
Coach, teach, develop, and inspire the culinary team.
Create and implement training programs for kitchen employees.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
Provide safety training input at safety committee meetings for first aid, CPR, lifting and carrying objects, and handling hazardous materials.
Promote a fun and positive family-style work environment.
Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and in excellent working condition.
Arrange equipment purchases and repairs.
Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition.
Schedule labor as required by anticipated business activity while ensuring all positions are staffed and labor cost objectives are met.
Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
Assure all processes and procedures are standardized, documented, and included in all training programs.
Fill in where needed to ensure guest service standards and efficient operations.
Develop menus for special events.
Lead events such as culinary classes for the public.