Culinary Operations Manager
2 months ago
- Deliver customer expectations, business objectives, and targets to optimize company resources and lead the execution of defined culinary operational objectives and standards.
- Serve as a leader in developing strategic production plans for effective and efficient product & quality delivery to support customer satisfaction.
- Work within company and client demands and timelines.
- Collaborate closely with menu development teams and account managers to meet customer expectations, maximize revenues, and identify new business opportunities.
- Actively engage with the customer, understand their needs, and establish and meet internal customer requirements.
- Analyze performance information, identify issues, propose solutions, and report on progress.
- Implement innovations and support continuous improvement within the department and across the business.
- Conduct internal quality assurance checks as required and make immediate corrective adjustments. Audits and quality assurance checks will be completed on customer and GateGroup systems and templates.
- Lead in menu cycle changes/start-ups.
- Train employees on general culinary terminology, cooking techniques, and procedures, grades and cuts of meat, poultry, and seafood, grades of fruit and produce, and their proper measurement.
- Provide regular customer and team reports as required by the Regional Executive Chef North West Europe, Customer, and the business.
- Certification/Degree/Diploma from a recognized post-secondary culinary institution with a focus on Food Science, Nutrition, or the Culinary Arts.
- Completed vocational training in culinary and related hygiene course.
- Management/Leadership & Sustainability & Corporate responsibility qualification an advantage.
- Minimum 7-10 years as a Chef or Executive Chef.
- Additional 2-5 years of experience in a menu design/planning role.
- In-flight catering experience or experience in a high-volume food service environment would be considered a definite asset.
- Extensive experience in managing a large-scale food manufacturing department.
- Qualified Chef including Global Food experience preferable with in-flight catering.
- Extensive experience in managing teams within the food industry.
- Experience of managing budgets, financial, and performance targets.
- Professional culinary designations.
- ServSafe certification required (or Ability to obtain ServSafe Certification).
- Completed training as a chef or extensive experience of managing production teams.
- Understanding of large-scale production and assembly essential.
- Lean Management Skills.
- High command of written and spoken English.
- Good interpersonal skills.
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