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Culinary Manager
We need an extraordinary individual to oversee and coordinate the planning, organizing, training and leadership
necessary to achieve stated back-of-house objectives in meal
production, costs, employee retention, food quality, cleanliness and
sanitation.
Typical duties and responsibilities include:
• Understand completely all policies, procedures, standards,
specifications, guidelines and training programs.
• Take responsibility, in conjunction with the Head Chef, for the
oversight of all back-of-house activities.
• Ensure that all food products are consistently prepared and served
according to the restaurant’s recipes, portioning, cooking and
serving standards.
• Achieve company objectives in culinary quality, appearance of
back-of-house facility and sanitation and cleanliness through
training of employees and creating a positive, productive working
environment.
• Foster the culinary development of your staff.
• Prepare all required paperwork, including forms, reports and
schedules in an organized and timely manner.
• Ensure that all culinary items are ordered in a timely fashion with
an eye to maintaining optimum inventory levels.
• Strive to generate more efficient purchasing behaviours through the
use of technology or other currently unknown practices.
• 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 received in correct unit count and
condition and deliveries are performed in accordance with the
restaurant’s receiving policies and procedures.
• Schedule back-of-house labor as required by anticipated business
activity while ensuring that all positions are staffed when and as
needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and
administer prompt, fair and consistent corrective action for any and
all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, provincial and
municipal regulations that pertain to health, safety and labor
requirements of the restaurant, employees and guests.
Beneficial qualifications include:
• Be at least 21 years of age.
• Be able to communicate and understand the predominant language(s) of
the restaurant’s trading area.
• Have knowledge of food ordering, preparation, cooking and service,
generally involving at least three years of back-the-house
experience.
• Possess excellent basic math skills and have the ability to
calculate yield, food and labour costs.
• Possess intermediate computing skills with particular experience
with MS excel.
• Be able to work in a standing position for long periods of time (up
to 10 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have the stamina to work 50 to 60 hours per week.
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