Culinary Operations Manager Jobs

Job Title: Academic Director Company: The Art Institute of Virginia Beach Location: Virginia Beach, VA Description: Academic Director — Culinary Arts An Academic Director (AD) for Culinary Arts is the principal academic officer for a specific program or programs. This position requires thorough knowledge of the culinary industry and is responsible for managing the culinary programs. Responsibilities include: administration of the department’s day-to-day operations; provide leadership and vision in implementing curriculum; recruit, develop and supervise a team of faculty and staff; departmental budgeting, student advising, involvement in campus committees and student retention initiatives. Identify and develop outreach activities with the profession and community, identify and develop strong ties with local and regional industries. The Academic Director will also teach courses in the program. The AD is co-responsible with the Dean of Academic Affairs for the fiscal well being of the department, including staffing, program expenses and capital needs. This position provides support of college and community-relations efforts and manages the processes designed to achieve student completion rates and overall goals of the Institute and abides by the mandates set by the AiCA-SAC President and the Executive Committee. Key Job Elements: Assure that the AiCA-SAC/Aii philosophy: quality services to clients; development, growth, involvement and recognition of employees; sound economic principles; and an environment which is conducive to innovation, positive thinking and expansion - is considered in carrying out the duties and responsibilities of this position. Provide academic leadership. Select, train, develop, manage, and lead faculty and staff team members according to the guidelines provided by the Dean of Academic Affairs (DoAA). Plan and implement a budget including personnel requirements, program expenses, and capital needs. Support the Institute programs designed to achieve student completion rates as outlined in the five-year strategic plan. Provide support to the Institute and community relation activities. Collaborate with other Academic Directors within own school and across schools: scheduling, sharing faculty, and other. Other responsibilities as determined by the Dean of Academic Affairs. Position Requirements: Master’s degree required (culinary, hospitality or business). Terminal degree preferred, Graduate from a major Culinary Arts Program. Certified Culinary Educator and/or Certified Executive Chef of the American Culinary Federation highly desirable. At least seven years of progressively responsible culinary industry experience along with postsecondary teaching background required. Minimum of three years experience in a management or supervisor role. Fiscal and personnel management experience. Excellent oral and written communication skills. Strong interpersonal skills with the ability to act effectively as a member of a team. Ability to interact successfully with academic as well as business and regulatory personnel. Interested candidates are asked to present a resume and cover letter to: The Art Institute of Virginia Beach Register to View Education Management Corporation embraces diversity as a critical step in ensuring employee, student and graduate success. We are committed to building and developing a diverse environment where a variety of ideas, cultures and perspectives can thrive.

Job Title: Director-Culinary Operations Company: Menomonie Farmers Union Cooperative Location: Menomonie, WI Description: Director of Culinary Operations This is a wonderful opportunity for a strategic thinking leader who loves to create food and make people happy. We are undertaking a major shift in the direction of our company toward culinary concepts and we are looking for someone to lead us in that direction. Areas of responsibility in this position will include developing our new catering business from the ground up, working with our restaurant manager to create new food concepts and venues, and leading the prepared food efforts in our five convenience stores. The qualified candidate will have extensive experience in the restaurant industry (including catering), education in culinary arts or restaurant management, supervisory and leadership experience, an unquestionable passion for food, and a proven ability to work within a team-based atmosphere where everyone wins. This is a salaried position with excellent benefits.

Job Title: Faculty - Culinary Arts Prog Company: The Art Institute of Virginia Beach Location: Virginia Beach, VA Description: Faculty - Culinary Arts Program The Art Institute of Virginia Beach is seeking Faculty in our Culinary Arts Program. The Art Institutes are one of the nation's leaders in postsecondary career-oriented education for the creative arts. Our schools offer Bachelor and Associate degree programs. Professional faculty, industry-focused curriculum, and industry related facilities and equipment keep our schools at the forefront of art and technology. Qualifications: Bachelor’s Degree in culinary arts or related field of study is required, Masters Degree highly desired Four (4) years experience in the culinary industry required Prior teaching experience a plus Successful candidate should be willing to teach a diversity of culinary arts courses Develop clearly articulated course materials Strong problem solving and interpersonal communication skills Strong writing and communication skills Responsibilities: Instructors with hands on experience and skills in the areas of Culinary Management, Baking & Pastry, American Cuisine, Classical Cuisine and International Cuisine needed to teach a variety of courses. Practical evaluation will be required for all positions. Work week may encompass day, evenings, and/or weekend shifts. Application Process: Send: Cover letter; résumé; brief statement of teaching philosophy, and the names, titles, and phone numbers of three professional references. Application materials should be submitted to: Register to View Education Management Corporation embraces diversity as a critical step in ensuring employee, student and graduate success. We are committed to building and developing a diverse environment where a variety of ideas, cultures and perspectives can thrive.

Job Title: Culinary Manager - Company: Location: Seattle, WA Description: Culinary Manager Job Description Location: Lynnwood Position Title: Culinary Manger Position Status: Full Time Classification: Full Time/Exempt Reports To: Executive Director Corporate Leadership: Corporate Director of Culinary Services GenCare Lifestyle seeks a highly effective and productive individual to head up the culinary services department for our 70 unit Independent living community in Lynnwood. The Culinary Manager will represent our products and services by serving 2 meals per day to our population of adults 55+ years of age, and focus on creating energy and promoting the Whole Life Living Program to residents. Position Summary: Work as a ?Whole Life Living Champion? internally and externally, assisting with motivating residents to embrace healthy eating and GenCare Lifestyle culinary menus. Collaborates with the Executive Director and team members to ensure dining and food preparations follow GenCare Lifestyle standards; ensures communications are effective, clear, organized, timely, and complete. The Culinary Manager?s primary goal is to motivate the culinary team to produce a high quality dining experience for all residents, their families and the community. Under the general supervision of the Executive Director, the Culinary Manager performs the following duties and responsibilities: Experience: ? Institutional management and cooking preferred ? Complete training with goo services, preferred ? Industry related to work with vulnerable adults is helpful Duties and Responsibilities: ? Provides and manages all aspects of a community?s food service to comply with local, state, and federal regulatory standards in accordance with GenCare Lifestyle?s commitment to healthy food. Staffing and Leadership ? Provide leadership and training to all members of the culinary team. ? Demonstrate aptitude in all dietary staffing positions and is available to fill other shifts as needed or required. Provide ongoing team member training to ensure competency and proficiency. ? Assist the Executive Director with all aspects of staffing the culinary services department, including: hiring, firing, and promoting. ? Maintain and manage the schedule for all team members of the culinary services department. ? Make operational proposals to the Executive Director and the Corporate Director of Culinary services as needed. ? Gain team member cooperation and compliance with documenting, maintaining and updating flow sheets. Supervise the flow/cleaning sheets and make sure kitchen is consistently clean and orderly. Food Preparation ? Ensure food served will meet the highest standards of wholesomeness and served attractively. Ensure that no food of questionable quality will be served, including burned food, undercooked food, food that is difficult to check, unappetizing, in appearance or appears to be unsafe. ? Ensure that cooking staff routinely tastes food and tests foods temperatures for regulatory compliance. All measurements must be accurately and carefully performed during temperature checks followed by appropriate documentation. ? Ensure all meals are hot and prepared according to menus and recipes provided by the company with attractive place presentation at designated meal times. ? Ensure food is prepared and served to preserve natural color and nutritional value and is attractive with garnishments as menu directs. ? Prepare, serve, and supervise that ?Potentially Hazardous Foods? are kept hot or cold for safety by utilizing company procedures and in compliance to regulatory requirements. ? Ensure and monitor that all food service personnel are present during kitchen and dining room hours. ? Prepare and serve appropriate food quantities according to company menus. Display and post production and pull sheets by all cooks. ? Obtain Executive Director approval for all menu changes. Any menu change must be documented on the office menu and kept in accordance with State standards. ? Maintain adequate inventory for three-day emergency food supply. Resident Interaction ? Consistently oversee the maintenance of the residents? dietary list with residents likes, dislikes, in/out schedules, reason for absences, allergies, diabetics, etc. Provide special diets when required and authorized by the Executive Director. ? Inform the Executive Director or Wellness Director immediately of any unaccounted for residents at mealtimes. Ensure the accurate completion of the meal check off list after each meal according to the company policy and state regulations. ? Inform the Executive Director of changes in residents eating habits, dining room disturbances and team member scheduling changes. Administrative Functions ? Maintain company recipes in an available and effective system. Document residents input and provide comments and/or suggestions at Dietary Management Meetings. ? Evaluate all menus and recipes and maintain log of required changes. ? Order food from company approved vendors following meat order guide, menus and recipes under direction of the Executive Director. Maintain food costs with budget. ? Assist the Executive Director with special events and cooperate with the Director of Vitality in preparing for social and other community approved events. ? Ensure that food service staff provides wholesome and nutritious food prepared in a clean and sanitary environments. ? Ensure compliance to regulatory requirements and company policy for food handler permits, dress code, cooking, serving food, dining room cleaning, hand washing, team member hygiene, dishwashing, preparation and storage of food, maintenance and cleanliness of the kitchen, dining room and storage areas. ? Display current team member health cards. Equipment Management ? Monitor and record temperatures of food being served including the refrigerator, freezer and mild dispensing units. ? Responsible for the security of the dry food storage and refrigeration units, equipment and dishware. ? Supervise the ongoing cleaning, washing and sanitizing of equipment and utensils. ? Provide Assistance to the Executive Director by helping to maintain smooth operations of the community: ? Assist with team member training and covering other shifts ? Provide and forward any community complaints and concerns to the Executive Director ? Establish rapport with new residents and maintain strong relationships with current residents ? Display respect and patience for residents and family members ? Demonstrate respect and teamwork with all team members of the community ? Observe and notify the Executive Director of any unusual behaviors, concerns or occurrences in the community ? Demonstrate working knowledge of the emergency procedures when working with hazardous materials ? Promote and assist team members? compliance with the Safety Program as directed by the Executive director. Demonstrate working knowledge of the Hazardous Material Safety Data Sheet Notebook and appropriate storage of chemicals ? Comply with all GenCare Lifestyle policies and procedures and all Boarding Home rules and regulations ? Complete all other duties as assigned ? Promote and comply with resident rights Qualifications: ? Minimum of twenty-one years of age ? High school graduate or equivalent ? Recognized paid experience preferred ? Minimum fulfillment with criminal background checks every two years and thereafter ? 2 Step TB testing ? CPR/First Aid card ? HIV/AIDS training ? Food Handlers permit ? Demonstrated aptitude with local, state and federal regulations regarding food services ? Demonstrated knowledge about food safety ? Capable of lifting or squatting a minimum of fifty pounds ? Ability and desire to work well with people of all ages ? Demonstrated motivation, energy and ability to work independently ? Demonstrated good communication skills with residents, staff and public ? Present self in a professional, clean, neat manner with

Job Title: Microbiology Lab Manager -- Culinary driven food manufacturer Company: Scope Services Inc Location: Boise, ID Description: GENERAL SCOPE: Lead and operate the in-house Micro Lab of an innovative, culinary driven food manufacturer.  The Microbiology Manager will enjoy a high degree of autonomy in an environment where ideas are valued and decisions are implemented with minimal bureaucracy in collaboration with other plant management and departments (Production, Sanitation, Maintenance, and Quality Assurance).  Ensure all microbiological standards are being met while providing leadership/direction to the team when needed.  This is a hands-on position requiring outstanding leadership, communication and organizational skills. DUTIES AND RESPONSIBILITIES:·         Proactively manage team to meet microbiology goals while also meeting/exceeding customer expectations.·         Promote open, frequent communication within the team and champion an environment of professional development, teamwork and quality.·         Update, maintain and strengthen all aspects of training for microbiology technicians and designated quality personnel.  Ensure all technicians keep current on data entry and generate consistent, accurate daily/monthly reports.·         Facilitate an environment that is focused on manufacturing high quality and technically innovative products.·         Ensure quality team maintains compliance and adheres to commitment to safety in the workplace.·         Effectively address customer requests and concerns to maintain/improve customer satisfaction.·         Assist in management of approximately $200,000 yearly departmental budget.·         Responsible for effective hiring, training, and development of team members. Champion attendance policy and ensure performance evaluations keep people informed, maintain open communication and provide timely, honest performance feedback with direction.·         Manage microbiology lab and guarantee that all products meet specifications.·         Conduct and all in-house lab testing and ensure compliance with BA/AOAC or associated validated method.·         Update and maintain all records and procedures.·         Set and maintain the microbiology technicians’ schedules and responsibilities.·         Coordinate testing and sampling with outside labs, as necessary.·         Trend results for supplier and customer testing on a weekly basis and notifications for out of spec results.·         Begin preparing for lab to be approved for E coli 0157: H7 testing for specific customers.·         Conduct preoperational swabbing of areas and equipment as needed (minimum of once per week).·         Participate in customer audits and presentations, including keeping updated records for these audits.·         Prepare records and keep them up to date for weekly USDA submissions.·         Monitor and review testing methods/sampling and update as needed.·         Operate BAX and Vidas machines.  EXPERIENCE:·         3-5 years of small team supervisory experience in a small to medium size food processing plant.·         Proven skill and success at developing a microbiology team to stimulate progress and meet growth objectives.  REQUIRED CERTIFICATIONS AND TRAINING:·         Bachelor’s Degree in Microbiology or related field.·         Complete understanding of lab techniques and protocols.·         Good computer skills and ability to manager spreadsheets and graphs.·         General knowledge of production processes and good food manufacturing policies.  PERSONAL CHARACTERISTICS:·         Strong work ethic and desire to enhance performance levels·         Sets vision, focus, manages culture of high performance—leads with passion·         Self-reliant and confident·         Dedicated/loyal to company·         Up-beat/can-do attitude·         Team player—cares about those around him/her·         Ability to mentor, train and support team members·         Unquestionable integrity·         Hands-on leader·         Disciplined problem solver; effective at leading team solutions.·         Strong communication skills, both verbal and written·         Good listener·         Actively works to ensure messages are understood by all team members.·         Resolves conflict through open communication·         Excellent interpersonal skills·         Ability to build effective working relationships·         Skilled at motivating others·         Relates well without regard to level.·         Flexible/Open minded·         Inquisitive and passionate about the product being manufactured·         Patient, willing to provide guidance and support to help others work through and understand new concepts and procedures.

Job Title: Kitchen Manager (Culinary Lead) - Company: Location: Chicago, IL Description: Uno Chicago Grill in Crestwood is seeking a Culinary Lead to join their team! Come join us! *Please note that this is an hourly paid position! In Brief: The Culinary Lead is an expert in Heart of the House (HOH), proficient in each HOH position, with extensive knowledge of Uno specifications, procedures, recipes equipment and operational systems. The Culinary Lead assists the management team in ensuring superior food quality and production through the teaching and direction of HOH staff. As a positive role model at all times, the Culinary Lead assists the management team in maximizing HOH productivity while ensuring proper food cost. The Culinary Lead position is full time and requires the availability to work during volume shifts. Primary Responsibilities: FOOD PRODUCTION AND QUALITY? Through walkthroughs and active involvement in all areas of the kitchen during the shift, the Culinary Lead inspects and ensures food quality while adhering to all company food specifications. TEACHING ? The Culinary Lead is the resident expert in all areas of the Heart of House and focuses intently on constantly transferring knowledge to current and new employees in both the Front- and Heart of Houses. The Culinary Lead assists in Heart of House teaching sessions, teaches new initiatives and takes responsibility for the training of new employees HEART OF THE HOUSE OVERSIGHT ? The Culinary Lead takes an active role in the oversight of the Heart of House. He or she assists team members the Heart of House staff on a regular basis, is an impeccable standard of dress code standards, is the leader in Heart of House productivity and ensures food cost goals are met through the proper storage, handling, preparation and production of food products. Kitchen cleanliness, condition and sanitation - The culinary lead ensures that all company and local sanitation standards are met in the storage, production and service of food. The Culinary Lead and management team ensure cleanliness standards are met through the effective use of HOH maintenance hours and informs the management team of all equipment issues. FOOD AND SUPPLY STORAGE ? The Culinary Lead is responsible for the up-keeping the organization of all areas of the Heart of the House. He or she assists in ordering and receiving orders of all types. In addition, the Culinary Lead ensures that security of all company assets are maintained. Team Building ? The Culinary Lead takes an active role in teaching of the Heart of House team. *PLEASE APPLY IN PERSON! 4901 Cal-Sag Rd. Crestwood, IL 60445

Job Title: Splash Culinary Supervisor Company: Starwood Location: Hollywood, FL Description: aspireAny hotel can offer you a job. But Westin proposes a gratifying career as distinct as our reputation. Through experience, training and strategic career development, our associates are inspired to achieve their goals while positively impacting the lives of our guests. Their roles are as important as they are rewarding. At Westin, you can learn, grow and succeed. Exceptional benefits, training and perks provide the basis for renewing work experience. Be inspired to be your best. Be Westin.who we areWhen you go to work, it might as well be on the beach! The Westin Diplomat Resort Spa, Hollywood, Florida features over 1,000 guest rooms, 7 restaurant and lounges, boutique shopping, championship gold and tennis facilities, European -style Spa, not to mention a 210,000 sq foot convention center, 60foot atrium lobby and a one of a kind infinity edged pool featuring two waterfalls. Regardless of where your interests lie, a great opportunity awaits you at Westin. The possibilities are endless. Take control of your career, and your life today. Be Westin.job descriptionAs a Culinary Supervisor, you will be a role model for the remainder of the teamin regard to attendance, following all house rules and by maintaining a positive attitude at all times. Assist the Chef or Sous Chef to insure that all required prep for the next day is completed of the needed quantity and expected quality which assists in meeting both our food and payroll costs. Ensure that all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas.

Job Title: Case Manager, Culinary Arts Company: Project Renewal Location: New York, NY Description: The food service industry offers disadvantaged workers both a wide range of entry-level jobs as well as opportunities for advancement. In 1992 Project Renewal began experimenting with various training program models. In 1995, these efforts culminated in the creation of what is now our award-winning Culinary Arts Training Program. The program has proven to be an enormous success: better than 85% of graduates have been placed in jobs since inception. The six-month job-training program consists of two twelve-week segments. In the first, students learn basic cooking theory and food preparation in the teaching kitchen located in the basement at Third Street. In the second, they intern at area restaurants and within corporate dining services. In addition, Culinary Arts students attend classes that help them adjust to the working world covering everything from job deportment to drug abuse relapse prevention. We are seeking a Case Manager to join our Culinary Arts team. Specific responsibilities include but are not limited to the following: recruiting and screening all program participants, assessing their social service and vocational needs, providing application documentations to VESID and developing a re-entry plan. The Case Manager will provide individual and group counseling sessions, relapse prevention workshops and will help participants attain their training and employment goals by ensuring necessary services are provided in a timely manner. He/she will act as liaison with employers and treatment personnel to monitor client’s progress.

Job Title: Culinary Supervisor - Banquets - Company: Location: San Diego, CA Description: HARD ROCK HOTEL SAN DIEGO: As authentic, passionate, irreverent and unpredictable as music itself. The Hard Rock Hotel in San Diego is looking for a Banquet Culinary Supervisor for this new hotel located at the epicenter of San Diego?s entertainment and music district known as the Gaslamp Quarter. We are seeking an experienced culinary supervisor to assist the Banquet Chef in all kitchen operations and staff on a daily basis to ensure a consistently high-quality food product while at the same time developing his/her staff and driving a positive work environment. In addition, this position is charged with consistently improving guest and employee satisfaction and maximizing revenues. DUTIES AND RESPONSIBILITIES PEOPLE *Ensure employees follow safety, sanitation and security procedures. *Create a positive environment in which all employees have the ability to maximize their potential. *Must be an inspirational leader and developer of talent. *Oversee day-to-day operations. BUSINESS *Develop and maintain positive relationships with associates, customers and vendors. *Perform duties in accordance with company standards, policies, and guidelines. *Understand hotel operations and how the kitchen impacts this. *Responsible for all food preparation, productivity and control for banquet facilities. *Train, supervise and work with all cooks and kitchen staff in order to prepare, cook and present food according to standard Hotel recipes. CORE COMPETENCIES *Passionate about the job you do and the results of your efforts. *A team driven leader able to use collaboration to achieve the best result. *Making it better than it was before. *Communicating clearly and directly. *Listening. *Always giving the benefit of the doubt. *Doing everything with gratitude and humility. *Always doing what you say you?re going to do. *Leading by example and walking your talk. *Focusing on what?s important, not urgent. *Always doing what is in the best interest of the company. LANGUAGE SKILLS *Must possess strong communication and listening skills, excellent speaking, reading and writing. *Multiple language abilities preferred, fluency in English required and Spanish desired. *Minimum of 2 years of experience as a culinary supervisor with a focus on fine dining in a 4 Star or 4 Diamond property. *Experience must include food cost management, banquet production with an emphasis on presentation. *Must be creative, knowledgeable of current culinary trends, and a professional that realizes that they are a strategic partner in the success of this hotel. *Thorough knowledge of food products, standard recipes and proper preparation. *Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control. *High school and a minimum of two to four years of culinary schooling. *Ability to obtain any governmental required licenses or certificates. *Must be able to work a varied schedule with primarily lunch and dinner shifts. Equal Opportunity Employer Apply at www.HRSDjobs.com

Job Title: Culinary Supervisor (Tropic's Restaurant) Company: Saddlebrook Resort Location: Wesley Chapel, FL Description: Culinary Supervisor (Tropic's Restaurant) Aug. 25, 2009 - Nov. 25, 2009 Location: Wesley Chapel, FL Exempt/Non-Exempt: Non-Exempt Benefits: Vacation; Health, Dental and Vision; 401K Employment Type: Full Time Department: Culinary Description: Responsible for the supervision of the A.M. Tropics Restaurant staff to ensure all food is prepared following recipes and yield guidelines according to department standards. Duties: Preparation of food items in addition to maintaining control charts to attain forecasted food cost and minimize waste as well as supervising thd training staff. Candidate must be available to work a flexible schedule, including weekends, between the hours of 5:30 a.m. and 4:30 p.m. Qualifications: Candidate must have strong leadership skills and excellent communication skills (verbal and written.) Previous restaurant and supervisory experience in an upscale setting required.