Senior Culinary Operations Manager

Culinary Team Lead

This dynamic position oversees daily kitchen operations, ensuring seamless service delivery and high-quality food production.

Key Responsibilities:

1. Team Management: Directs, coaches, and evaluates team members to achieve exceptional performance standards.
2. Culinary Expertise: Possesses in-depth knowledge of culinary terms and techniques, maintaining a high standard of excellence in all dishes prepared.
3. Recipe Execution: Confidently prepares company recipes with precision, adhering to quality control procedures to ensure consistency in taste and presentation.
4. Task Efficiency: Demonstrates proficiency in completing tasks efficiently and productively, effectively managing time and resources.
5. Section Coordination: Oversees assigned sections, assigning tasks and delegating responsibilities as needed.
6. Quality Assurance: Conducts daily recipe reviews, maintains immaculate recipe folders, and ensures adherence to public health standards.
7. Task Delegation: Effectively manages follow-through on requests from supervisors, including show plates, food samples, and tastings.
8. Production Control: Regulates production levels, identifying areas for improvement and implementing cost-effective solutions.
9. Inventory Management: Prepares electronic requisitions, verifies deliveries, and reports discrepancies to supervisors.
10. Leadership: Leads main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and their food production, demonstrating expertise and vision.
11. Compliance: Ensures adherence to public health standards, following company expectations and regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.).
12. HACCP Compliance: Successfully implements the HACCP program.
13. Inspection Preparation: Maintains areas in readiness for announced or unannounced inspections by Food & Beverage Directors or actual inspectors.
14. Duty Reporting: Reports on time, follows supervisor instructions, and upholds personal appearance, uniform, and hygiene standards according to company rules.

Financial Acumen:

1. Cost Containment: Effectively utilizes supplies, equipment, and records to minimize costs.
2. Expense Reduction Analysis: Identifies opportunities for expense reduction through cost control.
3. Operational Problem Solving: Analyzes operational issues and implements controls.
4. Timesheet Review: Reviews timesheets and forwards them to the Executive Chef for approval.
5. Reporting: Prepares various reports and letters using computer systems and equipment.
6. Requisition Management: Ensures items are requisitioned accurately, within acceptable timeframes, and according to established procedures.
7. Workstation Inspection: Conducts spot checks to ensure correct storage and minimize deterioration and waste.

Motivational Leadership:

1. Workstation Monitoring: Monitors and manages workstation functions.
2. Duty Assignment: Assigns duties and responsibilities to staff.
3. Staff Evaluation: Observes and evaluates staff and work procedures to ensure quality standards and service delivery.
4. Personnel Actions: Recommends personnel actions such as new hires and discharges to ensure adequate staffing.
5. Service Inspection: Inspects workstations, work areas, equipment, and other aspects to ensure efficient service and conformance to standards.

Qualifications and Education:

1. A minimum of 8 years' experience in upscale hotels, resorts, cruise ships, or convention banqueting services and at least 2 years as a Culinary Team Lead.
2. Culinary school degree is required.
3. Strong management skills in multicultural environments.
4. Excellent communication, problem-solving, decision-making, and interpersonal skills.
5. Superior customer service, teamwork, and conflict resolution skills.
6. Familiarity with personalized service principles, needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
7. Planning, coaching, organizing, staffing, controlling, and evaluating skills.
8. Intermediate computer software skills are necessary.
9. Possess a good understanding of basic accounting principles.