Join a vibrant and expanding hospitality company in Massachusetts that puts people first. This role involves spearheading culinary and food service operations in a high-energy, guest-oriented setting. The company values operational excellence, hospitality, and team growth, offering ample advancement opportunities for visionary leaders.
As the head of culinary operations, you will drive the team's performance, set standards for food quality and safety, and efficiently manage costs to enhance the guest experience. We are looking for someone with a practical approach to management who can make decisions confidently and guide a fast-paced kitchen with skill and charisma.
Key tasks include managing the culinary aspects of the operation, handling daily kitchen executions to guarantee quality and efficiency, and overseeing menu creation, purchasing, and inventory management. You'll focus on food costs, sanitation, and presentation, striving to incorporate local produce and sustainable practices. You will also monitor operational performance with financial implications in mind and uphold exceptional standards in production, service, and food safety. Staying informed on culinary trends and providing dynamic leadership, including taking part in expositional cooking, is essential to succeed in this role.
Ideal candidates have over three years of experience in culinary management within contract foodservice, fine dining, or restaurant environments. Expertise in managing inventory, purchasing, and costs, a solid grasp of HACCP principles, and skills in food quality, production, and sanitation are necessary. Prior experience in exposition cooking, an understanding of financial accountability, and a background in contract-managed services are desirable. A ServSafe certification will be regarded as a plus.
This full-time position requires 50 hours a week, Monday through Friday. Compensation ranges between $20.00 and $30.00 per hour based on experience, with health insurance benefits and four weeks of annual vacation.