Culinary Manager- S+R

Primary Job Duties:
• Maintains a strong understanding of all restaurant and culinary systems and operations.
• Provides direction, coaching and leadership to all culinary team members, including training them regarding safety and sanitation, health inspection standards and company policies and procedures.
• Responsible for establishing and appropriately communicating goals and achievement to General Manager.
• Effectively ensures maintenance of the kitchen (clean, neat, and organized) and ensures sufficient supply levels of tools available for the culinary team to execute their responsibilities.
• Writes schedule for all culinary team members, sufficiently preparing the park for events scheduled throughout the week and anticipated walk-in business.
• Ensures 100% adherence to all aspects of food quality.
• Helps ensure a safe work environment for everyone, including 100% use of safety tools.
• Ensures maintenance of food storage area sanitation and standards.
• Ensures all kitchen areas meet local and state health code regulations.
• Orders and verifies upon receipt all food and supply products for the kitchen.
• Directs the planning, implementation and culinary team training for all menu and specials rollouts in the restaurant, with adherence to specifications, presentation and standards.
• Communicates effectively with vendors, addressing food, supply, delivery or scheduling concerns as needed.
• Interviews and hires all culinary team members, maintaining appropriate staffing par levels through seasonality of the business.
• Completes all BOH performance appraisals, recommending appropriate merit increases to the GM.
• Responsible for meeting the restaurant’s financial goals including cost of sales (managing ordering and inventory); labor (appropriately scheduling through use of labor models); and hiring, developing and retaining the very best team members.