Join an innovative and expanding hospitality company in Massachusetts that prioritizes people and quality in all its ventures. Our organization is seeking a dynamic individual to spearhead both culinary excellence and foodservice operation in a customer-centric environment. You will be part of a team renowned for its robust standards, culture-focused approach, and genuine growth opportunities for those who lead with skillful kitchen management and operational acumen.
The role encompasses overseeing the entire culinary and foodservice functions. Success in this position requires a proven leader capable of driving kitchen performance, ensuring food quality and safety, managing costs, and optimizing the guest experience. Your expertise will be central to executing strategies that guarantee operational efficiency in a fast-paced setting.
Key Responsibilities:
- Take charge of all culinary management tasks, including stock control, procurement, and goods reception.
- Guide daily operations in the kitchen and food service, maintaining high-quality and consistency.
- Innovate with menu development and enforce purchasing and inventory best practices.
- Prioritize food cost controls, sanitation, and excellent presentation.
- Advocate for local sourcing and sustainable practices within the operation.
- Supervise and influence operational results, with sensitivity to profit and loss outcomes.
- Champion rigorous standards in production, service, and food safety.
- Remain updated on evolving food and catering trends, consistently prioritizing guest satisfaction.
- Provide direct leadership and engage in live cooking activities as necessary.
Qualifications:
- At least 3 years of experience in culinary management within contract foodservice, fine dining, or restaurant settings.
- Proficiency in inventory management, procurement, and cost control methodologies.
- HACCP system knowledge required.
- Expertise in food quality, production, sanitation, presentation, and cost controls.
- Experience with live cooking demonstrations.
- Familiarity with profit and loss responsibility.
- Prior contract-managed service experience is advantageous.
- ServSafe certification preferred.
This is a full-time position, Monday through Friday, averaging 50 hours per week, with an hourly wage between $20.00 and $30.00, depending on experience. Benefits include health insurance and four weeks of paid vacation annually.