Culinary Director of BOH Operations for Top Italian SF Bay Restaurant Group

Location: San Francisco, CA
Culinary Director of Back of House Operations for one of San Francisco's top rated restaurant groups! Work closely with the owners and help to manage and streamline all BOH operations for four restaurants. Must have upscale Italian experience as well as experience managing multiple concepts and locations.
 
The position provides key leadership on setting new standards of culinary and operations excellence for this Italian restaurant concept  to achieve our next stage of continued evolution.  Towards that goal, the position will lead, coach and develop our staff  to achieve guest satisfaction while maintaining effective costs and profits management with consistent execution.  This is an exciting opportunity for an energetic culinary professional who is constantly seeking a better way to conduct business and be hands on in driving the results.
 
 
Responsibilities: 
  • Collaborate with owners to develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase the group's sales 
  • Coach the staff on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
  • Improve cost structure by improving Back of the House operating efficiency  through maximizing the productivity of the staff, developing new procedures or streamlining processes; including receiving, preparation and cooking procedures, kitchen designs, and menu mix optimization
  • Create and maintain a safe and empowering environment for all staffs.  Provide recognition for performance and encourage open communication and commitment 
  • Provide coaching and guidance on improving the mindset and skill set of BOH staff, and provide the staffs with the appropriate tool set to perform their jobs
  • Hold regular visit to all locations and conduct routine inspection and evaluation of all kitchen operations; including food presentation, quality, kitchen cleanliness  and safety
  • Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold
 
Requirements:
  • Minimum of eight (5) years of progressive culinary/kitchen management and supervisory experience, depending upon formal degree or training
  • Hands on chef experience in high volume, complex service operations a must
  • Comprehensive knowledge of Italian cuisine with a focus on quality, production, sanitation, food cost controls, and presentation
  • Passion for training and development of others
  • Attention to details of food quality, preparation and presentation
  • Influential, team oriented leadership style in a multi-lingual environment
  • Flexible and adaptive to rapidly changing priorities and work demands
  • Possess strong interpersonal and organizational skills
  • Maintain good working relationship with vendors/suppliers/ support center staff
 
Competitive salary, benefits and perks. Please submit resume to cathy@uppercrustrecruiters.com
Cathy Clark
Executive Recruiter | Upper Crust Recruiters
T: 415.652.0143
cathy@uppercrustrecruiters.com

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