Culinary Manager

About the role

Responsible for the direct supervision of day-to-day foodservice operations, including supervising kitchen and packaging staff, scheduling, food and labor costs management, inventory management, menu planning, food quality control, and safety and sanitation management. Oversees the preparation of meals in a timely, accurate, and safe manner and ensures cleanliness of the facility.

Responsibilities

• Ensures a positive, efficient, and orderly work environment, timely delivery of food to customers, and a quality product.
• Performs regular menu planning, working collaboratively with the culinary team.
• Prepares and adheres to daily production sheets.
• Implements and ensures maintenance of HACCP plan.
• Manages inventory levels with reference to cost control and proper rotation to ensure compliance with budget objectives and production requirements.
• Develops working relationships with vendors to ensure on-time deliveries and freshness of product.
• Utilizes the food production system (Chef Tec) to develop standardized production recipes ensuring consistent quality, standard portion sizes, cooking methods, and adherence to kitchen rules, policies, and procedures.
• Maintains monthly cost-benefit analysis of menus.
• Develops and implements schedules (e.g., production, cleaning) for efficient and effective kitchen operations.
• Monitors taste and quality control of all food production.
• Directly supervises kitchen and packaging staff, providing ongoing training, direction, and coaching to improve performance.
• Verifies that packing staff follow all assigned duties according to client requests and orders.
• Utilizes company production planning tools and resources to ensure facility accountability for production scheduling.
• Tracks and orders necessary supplies.
• Ensures all kitchen staff maintain necessary certifications.
• Works with the training chef to align classroom and on-the-job experiences for students in the training program.
• Stays current with food trends and implements expectations of the USDA and other agencies regarding food specifications, including portion sizes and types of foods served daily.
• Ensures compliance with all organization policies and procedures, as well as Federal, State, and Local laws/regulations affecting operations and safety.
• Maintains safety policies and awareness.
• Attends and fully participates in all staff meetings and other internal meetings.
• Upholds the vision, mission, and values of St. Vincent De Paul of Baltimore.
• Assists with and attends special events held by St. Vincent De Paul Enterprises, as necessary.
• Supports a welcoming and positive environment for volunteers and works with them effectively.
• Performs other duties as required.