Senior Culinary Manager

About the Role:

The position of Culinary Team Leader is responsible for overseeing and managing a team of culinary professionals in a high-end kitchen environment. Reporting to the Executive Chef, this role will focus on delivering exceptional food quality, maintaining high standards of service, and leading by example to drive results.

Key Responsibilities:

• Directs, coaches, supports, supervises, and evaluates all direct reports with the Sous Chef.
• Maintains excellent food knowledge and a full understanding of culinary terms.
• Prepares company recipes by maintaining quality and consistency in taste according to corporate office instructions.
• Completes tasks efficiently and productively, working in any kitchen section.
• Coordinates and supervises team members, assigning and delegating tasks accordingly.
• Undertakes daily recipe reviews and maintains recipe folders in immaculate condition.
• Follows through on requests from direct supervisors or managers, including show plates, food samples, and random tastings.
• Controls production levels and recommends improvements for better cost controlling.
• Prepares daily electronic requisitions and counterchecks deliveries for accuracy, reporting discrepancies to immediate supervisors.
• Oversees main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and ensures Public Health standards are followed.
• Ensures correct HACCP program implementation.
• Maintains assigned areas in preparation for inspections, following US, Anvisa, Shipsan, Canadian, Australian, and other standards.
• Reports for duty at assigned times, follows supervisor's instructions, and adheres to company rules regarding personal appearance, uniform, and hygiene.

Qualifications and Skills:

• Minimum 8 years' experience in upscale hotels, resorts, cruise ships, or convention banqueting services, with at least 2 years as Culinary Team Leader.
• Culinary school degree required.
• Strong management skills in multicultural environments.
• Excellent communication, problem-solving, decision-making, and interpersonal skills.
• Superior customer service, teamwork, and conflict resolution skills.
• Knowledge of personalized service principles, needs assessment techniques, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Basic accounting principles understanding, including numbering flow, debits/credits, adjusting entries, and corrections.
• Ability to write reports and business correspondence and establish good rapport with Senior Officers and corporate office.

Requirements:

- Minimum 8 years' experience in upscale hotels, resorts, cruise ships, or convention banqueting services.

- At least 2 years as Culinary Team Leader.

- Strong management skills in multicultural environments.

- Excellent communication, problem-solving, decision-making, and interpersonal skills.

- Superior customer service, teamwork, and conflict resolution skills.

- Knowledge of personalized service principles, needs assessment techniques, and guest satisfaction evaluation techniques.

- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.

- Intermediate computer software skills required.

- Basic accounting principles understanding, including numbering flow, debits/credits, adjusting entries, and corrections.

Benefits:

- Competitive salary package.

- Comprehensive health insurance.

- Retirement plan matching.

- Paid vacation time.

- Opportunities for career growth and professional development.