Job Description
ABOUT KENT HOSPITALITY GROUP Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. KHG comprises Michelin Star restaurants, private members clubs, and world class venues. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand. Description The Culinary Manager is responsible for all kitchen operations for a low volume cafe. This includes ordering, ensuring product is in stock, recipe innovation, food quality, organization, cleanliness and production excellence via freshness, taste and proper cooking techniques. The Culinary Manager serves as a kitchen leader by ensuring all cooks have the tools, ingredients and information they need to successfully execute our commitment to food quality and team care. The Culinary Manager serves as a customer service ambassador by ensuring that the food we serve always meets or exceeds our standards of excellence and all our guests are taken care of to the highest level. Job Responsibilities Responsible for all kitchen operations of the restaurant including but not limited to budgeting, food costing, menu preparation, DOH requirements, HAACP protocol, scheduling, training, team development, hiring/terminations, adhering to wage & labor laws, and general legal compliance. Ensure revenue center COGS remains at or below budgets set by the finance team. Ensure HACCP is being used correctly in kitchen Work with Line Cooks for daily prep and events/member programming Delegate daily tasks to the line cooks. Manages all cook mis en place and kitchen products to check for proper rotation, freshness and to minimize waste. Ensure quality of products & product sourcing Oversee spending within budgets of the following categories: COGS, Kitchen Supplies, Labor, Kitchen Equipment, Kitchen Smallwares, Kitchen Linen, Porter Manager Spending Allocations, comp costs, R&D, PPE, To-Go Packaging. Ensures kitchen recipe books are always up to date Support menu development for the cafe as directed by the Executive Chef Implement menu changes accordingly Maintain professional relationships with the vendors Report all complaints and issues involving staff or guests to General Manager Leadership Responsibilities Implement company policies and protocols & maintain standards Problem solve and address any issues in a timely manner Ensure company policies and procedures are followed Nurture positive working relationships with staff Lead by & set a good example for staff Self manage timelines to achieve goals & daily tasks Work Environment This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. Includes working in refrigerated areas and on surfaces that can be wet and slippery Typically, maintains a moderate noise level Working with exposure to dust, mold, fragrances and other fumes and airborne particles, fresh fruits, vegetables, house plants, and flowers Working in proximity to and using common commercial cleaning agents Frequent handwashing is required Physical Demands Consistently required to stand, walk, bend, squat, reach, grasp, twist and turn, talk, listen and hear. Consistent fine finger manipulations and repetitive motions with hands and feet Occasionally required to stoop and climb ladders or step stools As needed, position requires sitting, crawling, and climbing stairs Consistently required to lift up to 50 pounds without assistance. Occasionally required to lift up to 100 lbs. with assistance Work performed requires medium physical strength Consistently required to use near and peripheral vision, in addition to depth perception Schedule Demands Required to work weekends Required to work government and religious holidays Occasionally required to work up to 12 hours During busy seasons, time off requests may be limited Position Type/Expected Hours of Work This is a full-time position, days and hours of work vary; additional work hours and flexible schedule may be required. Additional training and/or education hours may be required. Required Education and Experience 7+ years of related kitchen experience 5+ years of leadership experience overseeing