Culinary Manager

About the role

Uccello’s Hospitality Group is expanding our team and are looking for individuals who are committed to providing a memorable family experience to our Team and Guests as a Culinary Manager. UHG has operated successfully for 43 years and is proud to offer Team Members opportunities to grow their culinary and hospitality careers.

Responsibilities

• Support the kitchen management team in successfully executing all kitchen functions including food preparation and maintenance of quality standards
• Sanitation and cleanliness
• Training of team members in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness

Requirements

• Minimum of 3–5 years (current) Kitchen Management experience in a high volume kitchen
• Banquet experience necessary
• Pizzeria experience is a plus
• Strong operational background and ability to provide high-quality food and outstanding guest service
• A track record of success in effectively controlling food and labor cost
• The ability to thrive under pressure; this is a high-volume operation
• Culinary Arts degree preferred
• Be able to communicate and understand the predominant language(s) of the restaurant’s operating area
• Demonstrated leadership skills, including coaching, directing, and motivating team members
• Possess excellent basic math skills
• Have basic computer knowledge in Microsoft Office and the use of email
• Be able to work in a standing position for long periods of time
• Be able to reach, bend, stoop and frequently lift up to 50 pounds
• Must have the stamina to work 10–12 hour shifts when necessary and at least 45 hours per week

Benefits

• Medical, dental, vision, life insurance
• Employee Assistance Program
• Paid Parental Leave
• Paid Time Off package includes vacation after 6 months of employment

Pay

Competitive salary plus a generous bonus program paid per 4-week period based on the financial performance of the restaurant.

Schedule

• Flexible scheduling
• Weekly paycheck
• Ability to work 10–12 hour shifts when necessary and at least 45 hours per week