Director of Culinary Operations

National Meal Plan Company delivering healthy and delicious food nationally looking for and experienced culinary professional to help our rapid growth, privately held company focused on delicious food, healthy living and longevity. We offer a great working environment with health-minded people that have great attitudes. We focus on a positive rewarding workplace and top quality product.

If this appeals to you please forward your resume for consideration.

Summary of Position:

The Culinary Director is responsible for all food production; menu development, food purchase specifications and ensuring all recipes are standardly followed. Maintaining and monitoring of food and labor budgets for the department as well as staff supervision. Furthermore the Culinary Director is responsible for maintaining the highest professional food quality and hygiene standards throughout the operation

Duties & Responsibilities:

Schedules and coordinates the work of chefs, cooks and other kitchen employees to ensure that food preparation is precise and within budgeted labor cost goals

Ensures that high standards of hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times

Evaluates food products to ensure that company quality standards are consistently attained

Should be able to project annual food, labor, and other costs as well as monitors actual financial results and take corrective action as necessary to ensure that financial targets are met.

Establishes and maintains controls to minimize food waste and theft

Approves the requisition and purchase of products and other necessary food supplies

Implements measures to minimize food costs and exercises portion control for all items served

Helps develop policies and procedures to enhance and measure quality; continually updating written policies and procedures to incorporate techniques, equipment and terminology

Maintains a high level of service principles in accordance with established standards

Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and kitchen equipment

Interviews, selects, trains, supervises, counsels and disciplines all employees in the department

Develops, maintains & trains a professional work force

Must be accessible during business hours

Skills:

Demonstrates an ability to produce a high volume of work accurately and completed in a timely manner

Demonstrates an ability to interact positively with supervisors, management, and co-workers

Demonstrates the ability to delegate work accordingly to ensure the highest quality product is always produced

Shows the ability to analyze and interpret general business publications, technical procedures, manuals and statutory regulations

Demonstrates the ability to effectively present information and respond to questions from other managers, suppliers and employees

Physical Demands and Other Requirements:

Candidate should have a degree in Culinary Arts and at least 5 years of experience as an Executive Chef

Working knowledge of MS Office including (Word, Excel)

Regularly required to work in a refrigerated and/or freezer cooler

Regularly required to stand for 8 or more hours

Regularly required to use hands

Occasionally required to lift up to 50 pounds.

Regularly required to bend down to floor level or reach above eye level

Must have reliable transportation

Must have reliable means of communication