Culinary Manager

Position: Culinary Operations Manager

Location: Sharon Hill, PA (Fully on site)

Salary: $60K - $65K + Bonus

Growing Hospitality Services provider is seeking a new Culinary Operations Manager to join their team!

RESPONSIBILITIES

Responsible for supporting GM’s operational directives – kitchen accuracy, office, personnel, local clients, facility, capital assets, government compliance and corporate requirements.

Supports quality and execution of culinary and logistics in all catering operations, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services.

Responsible for supporting GM in operational execution of all culinary events, including regional menu coordination, assists in staff training and approving payroll records.

Supports GM in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline, and all related paperwork.

Responsible for supporting GM in maximizing the kitchen’s financial performance in accordance with all established corporate guidelines and budgets.

Assists GM in recording and reporting orders through Shipday software, inventory, and all local purchasing and receiving.

Manages cleaning and maintenance of all company assets and arranges for repairs, contracts, and other services.

Supports GM in Investigating and resolving food and service-related complaints.

Manages the health and safety regulations standards required in their market.

Supports GM & Catering Specialist in Sales & Marketing initiatives as directed by the Company.

Supports GM & Catering Specialist in maintaining client relationships with the local client base.

Report timesheets for GM, for all personnel as needed for payroll purposes.

Supports GM’s requirement to submit company & personal expense reports weekly per Air Culinaire’s personnel handbook.

Manages and audits monthly vehicle maintenance log containing repair details and associated cost.

Supports GM’s accurate reporting of accounts payable weekly and review accounts payable reports for accuracy.

Supports Chefs to conduct monthly inventory for kitchen & locker products.

Perform other duties as assigned by GM

QUALIFICATIONS

Bachelor’s degree in business and culinary arts and/or equivalent successful work-related Executive Chef or hospitality management experience required.

3+ years in hands-on culinary operations with knowledge of high-end food services environment

Additional background in the aviation or hospitality services industry is preferred. Demonstrated ability to create and maintain a strong team atmosphere within the operation and ensure that employees are appropriately trained, carry appropriate workloads, and have required resources.

Must have a base knowledge of finance and accounting principles and Department of Health Regulations. Must demonstrate ability to schedule and manage labor and food cost within a budget.

Must have a valid driver’s license with clean driving history.

All candidates will be subject to background check & drug screening.