Compass Group Poland Sp. z o.o.
Culinary Director 1340534
Compass Group Poland Sp. z o.o., San Leandro, California, United States, 94579
Position Title:
Culinary Director
Salary:
105,000-110,000
Our Passion is Food!
At Bon Appetit Management Company we are committed to two things, great food and outstanding service! We do not have standardized recipes or central commissaries; instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting-edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. Our rapid growth and breadth of accounts translate into exciting opportunities for our people!
Job SummaryBon Appetit Food Management Company is searching for a dedicated Culinary Director to join our team. Our ideal candidate shares our passion for delivering the highest quality of food, beverage, and service. This best-in-class opportunity requires a hands-on, highly organized, creative innovator who can work under pressure and an inspiring leader who invests time in continuous learning and improvement; staying current in culinary trends and is knowledgeable in all levels of dining experiences with the ability to drive culinary programs and supervise operational systems.They will be responsible for delivering culinary programming and cooking principles that live up to our world-class reputation by establishing criteria for menu content and its execution, production logistics, procurement protocols, and establishing and maintaining operational standards. It will be their responsibility to achieve food costs, labor and menu mix goals. They will regularly seek performance metrics with clients, guests, and area leadership and incorporate feedback into menu development and programming, always striving to exceed our guests’ expectations.Multi-unit restaurant, hotel/resort, banquet and catering operations experience and a deep multi-cultural knowledge of food preparation highly preferred. Highly motivated professionals who are detail-focused, committed to locally sourced and artisanal quality products are encouraged to apply.
Key Responsibilities
Lead and cook by example and provide guidance to all team members. Ensure kitchen operations are established and can run smoothly and efficiently in your absence.
Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards.
Coordinate training activities for kitchen and back-of-house associates to meet service level standards.
Hire, train, and mobilize kitchen and service teams with precision to provide impeccable service to our guests.
Determine purchasing specifications and budgetary allotments for all menu items.
Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success.
Maintain complete knowledge of and compliance with all company policies, service procedures and standards - including Health Department regulations; always maintain excellent kitchen hygiene conditions.
Have a solid understanding of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies.
Make periodic and regular inspections at events to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance.
Manage all culinary operations campus-wide, which includes direct supervision of culinary leadership teams for each outlet.
Monitor all outlets and fill in where needed to ensure service standards are met and efficient operations.
Maintain and supervise sanitation, safe food handling practices, and workplace safety in food service operations as required by OSHA, State, and Federal guidelines.
Demonstrate mastery, knowledge, and proficiency in food production and the preparation of specialized diets.
Responsible for menu and recipe development & consistency and maintains and monitors quality control programs of food production.
Interview, hire, orient, train, and coach all culinary staff. Foster opportunities for the culinary team to learn, grow and develop their abilities.
Ensure great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution.
Create a positive work environment through hiring/selection of employees, improving productivity and morale through employee engagement and maintaining appropriate staffing levels per business needs.
Assist in developing labor budgets to support the business.
Support both front-of-the-house and back-of-the-house in all business aspects.
Guarantee state and company compliance, including but not limited to safety & sanitation standards, purchasing programs and client requirements. Ability to manage these programs independently to company standard.
Plan and create menus as needed with regional support and feedback.
Deliver on financial and food sanitation goals of the operation and overall business.
Qualifications
Creative problem-solver who brings passion, enthusiasm and fresh ideas.
Consistent track record of being organized, dependable and self-motivated.
Team builder and ability to successfully manage and develop a team.
Able to work independently and have the capacity to manage up and down.
Ability to work extended hours based on business needs.
Willingness to work a flexible schedule, including days, evenings, weekends and holidays.
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
Strong financial and computer skills; has experience working with and an understanding of P&L’s and budgeting.
Degree or training in Culinary Arts, Hospitality or related field, or culinary certificate preferred.
At least four (4) years holding a previous Executive Chef position.
Ten (10) + years of total culinary management experience.
Certificate or degree in Culinary Arts preferred.
ServSafe and Food Safety Handler certifications.
High volume, complex food service operations experience.
Apply to Bon Appetit today!
Bon Appetit is a member of Compass Group USA.
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.
Bon Appetit maintains a drug-free workplace.
Req ID:
1340534
Bon Appetit
BRYAN GONI
#J-18808-Ljbffr
Culinary Director
Salary:
105,000-110,000
Our Passion is Food!
At Bon Appetit Management Company we are committed to two things, great food and outstanding service! We do not have standardized recipes or central commissaries; instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting-edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. Our rapid growth and breadth of accounts translate into exciting opportunities for our people!
Job SummaryBon Appetit Food Management Company is searching for a dedicated Culinary Director to join our team. Our ideal candidate shares our passion for delivering the highest quality of food, beverage, and service. This best-in-class opportunity requires a hands-on, highly organized, creative innovator who can work under pressure and an inspiring leader who invests time in continuous learning and improvement; staying current in culinary trends and is knowledgeable in all levels of dining experiences with the ability to drive culinary programs and supervise operational systems.They will be responsible for delivering culinary programming and cooking principles that live up to our world-class reputation by establishing criteria for menu content and its execution, production logistics, procurement protocols, and establishing and maintaining operational standards. It will be their responsibility to achieve food costs, labor and menu mix goals. They will regularly seek performance metrics with clients, guests, and area leadership and incorporate feedback into menu development and programming, always striving to exceed our guests’ expectations.Multi-unit restaurant, hotel/resort, banquet and catering operations experience and a deep multi-cultural knowledge of food preparation highly preferred. Highly motivated professionals who are detail-focused, committed to locally sourced and artisanal quality products are encouraged to apply.
Key Responsibilities
Lead and cook by example and provide guidance to all team members. Ensure kitchen operations are established and can run smoothly and efficiently in your absence.
Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards.
Coordinate training activities for kitchen and back-of-house associates to meet service level standards.
Hire, train, and mobilize kitchen and service teams with precision to provide impeccable service to our guests.
Determine purchasing specifications and budgetary allotments for all menu items.
Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success.
Maintain complete knowledge of and compliance with all company policies, service procedures and standards - including Health Department regulations; always maintain excellent kitchen hygiene conditions.
Have a solid understanding of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies.
Make periodic and regular inspections at events to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance.
Manage all culinary operations campus-wide, which includes direct supervision of culinary leadership teams for each outlet.
Monitor all outlets and fill in where needed to ensure service standards are met and efficient operations.
Maintain and supervise sanitation, safe food handling practices, and workplace safety in food service operations as required by OSHA, State, and Federal guidelines.
Demonstrate mastery, knowledge, and proficiency in food production and the preparation of specialized diets.
Responsible for menu and recipe development & consistency and maintains and monitors quality control programs of food production.
Interview, hire, orient, train, and coach all culinary staff. Foster opportunities for the culinary team to learn, grow and develop their abilities.
Ensure great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution.
Create a positive work environment through hiring/selection of employees, improving productivity and morale through employee engagement and maintaining appropriate staffing levels per business needs.
Assist in developing labor budgets to support the business.
Support both front-of-the-house and back-of-the-house in all business aspects.
Guarantee state and company compliance, including but not limited to safety & sanitation standards, purchasing programs and client requirements. Ability to manage these programs independently to company standard.
Plan and create menus as needed with regional support and feedback.
Deliver on financial and food sanitation goals of the operation and overall business.
Qualifications
Creative problem-solver who brings passion, enthusiasm and fresh ideas.
Consistent track record of being organized, dependable and self-motivated.
Team builder and ability to successfully manage and develop a team.
Able to work independently and have the capacity to manage up and down.
Ability to work extended hours based on business needs.
Willingness to work a flexible schedule, including days, evenings, weekends and holidays.
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
Strong financial and computer skills; has experience working with and an understanding of P&L’s and budgeting.
Degree or training in Culinary Arts, Hospitality or related field, or culinary certificate preferred.
At least four (4) years holding a previous Executive Chef position.
Ten (10) + years of total culinary management experience.
Certificate or degree in Culinary Arts preferred.
ServSafe and Food Safety Handler certifications.
High volume, complex food service operations experience.
Apply to Bon Appetit today!
Bon Appetit is a member of Compass Group USA.
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.
Bon Appetit maintains a drug-free workplace.
Req ID:
1340534
Bon Appetit
BRYAN GONI
#J-18808-Ljbffr