Culinary Director | From The Ladies of The Rose | Now Hiring

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From The Ladies of The Rose - Now Hiring: Culinary Director

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The Culinary Director serves as an example of excellent guest service for both internal and external guests of Mabel’s Gone Fishing, The Rose, Secret Sister and Bodega Rosette. This position is responsible for developing and maintaining a consistent culinary experience that is in line with the values of the Company. The Culinary Director is responsible for all core aspects of the culinary department including but not limited to managing team members, food production, inventory and invoice control, safe food handling, sanitation and customer service. Immediate Supervisor(s): Ownership Direct Reports: CDC (Mabel’s Gone Fishing),CDC (The Rose), Baker / Pastry Chef (Secret Sister) Responsibilities Culinary Leadership: Set culinary vision and collaborate with site management to develop training programs to ensure consistent delivery of delicious and excellent food Stay up to date on daily log posts and ensure management has the appropriate support to properly address any and all BOH or personnel issues Be on site for service as needed and at least once a week at each location to ensure employee development and culinary standards are being met. Customer Relations: Support BOH managers and FOH partners in maintaining high levels of customer satisfaction by addressing customer complaints or concerns promptly and professionally, and implementing strategies to enhance the overall dining experience. Be able to quickly and directly communicate a comprehensive knowledge of company values, policies and standards People Leadership: Mentor and provide regular performance feedback to management and leads to create better leaders Partner with Human Resources and ownership regarding team member coaching and development strategies Oversee and ensure full-cycle recruiting best practices Work with Human Resources to ensure management is trained on and follows company people practices . Maintain a culture of accountability with management and staff when performance expectations are not met Operational Leadership: Oversee BOH site leadership’s management of day-to-day operations to ensure smooth functioning of the restaurant. Oversee training programs and maintain training materials for BOH crew and managers Work with ownership to set and ensure staffing, COGS and operational budgets, and support site management to operate within them. Work with on-site management on quarterly menu changes ensuring proper costing and creating menu items in line with company values and site themes. Ensure staff and management execute and create efficient SOPs for stocking, rotating and storing of product, inventory, and ordering Set and ensure proper equipment and facilities maintenance schedule Ensure staff and management maintains a clean and organized workplace Ensure all restaurants are properly staffed and that management leaves and vacations are properly coordinated and accommodated. Revenue Leadership: Work closely with Director of Ops and Programs and Brand Development Lead to create culinary experiences that align with the company service standards Work with ownership to set quarterly, annual and three-year goal posts Lead revenue growth at all locations by supporting site management to develop innovative menu and dining experiences Leadership Behaviors: Act with integrity, honesty, and knowledge to promote the Company’s culture, values, and mission Cultivate teamwork by being an example, develop team members and effectively hold staff accountable Recognize or seek areas of improvement and offer positive solutions for change; publicly acknowledge a job well done Champion a safe and harassment, discrimination, and retaliation-free workplace environment Have a sense of ownership to the brand and be accountable for personal performance Operate within the location daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative Skills Candidates must have excellent financial acumen and ability to control costs effectively in a multi-unit setting 3+ years multi-unit management experience strong system implementation and SOP creation skills Experienced quality consistency management and operational savvy Strong understanding of recipe formulation and food cost controls Expert level of financial control analysis Excellent guest service skills Able to multi-task without sacrificing quality and service Ability to educate, supervise and direct the work of others Have an extensive knowledge of food, wine and service Have a working knowledge of computer word processing programs and POS systems Organized with a strong emphasis on attention to detail and time management Strong sense of urgency and ability to consistently meet deadlines Ability to think independently and willingness to take initiative Ability to adjust leadership style as necessary to cultivate a results driven team Qualifications Minimum 10 years hospitality experience with an emphasis on guest service Minimum 4 years of leadership experience ServSafe Manager Certified Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee is regularly required to: communicate and accurately exchange information at normal speaking levels; move in an office or restaurant environment to accomplish tasks; use hands to finger, grasp, or feel; reach by extending hand(s) and arm(s) in any direction; stoop, kneel, crouch, and crawl; and view and operate electronic devices and equipment, including but not limited to, phones, tablets, and computers, and coffee grinders, espresso machines, and other food facility equipment. The employee must also be able to detect, distinguish, and determine with a degree of accuracy the differences or similarities in intensity or qualify of flavors or odors by using the tongue or nose. The employee must frequently raise objects weighing 25 pounds or less and from a lower position to a higher position or move such objects horizontally from position-to-position, and occasionally raise or move objects weighing more than 25 pounds. The noise level in the work environment is usually moderate. Note This Job Description is meant to describe the general nature and level of work being performed; it is not intended to be an exhaustive list of all responsibilities, duties, and skills required for the position. You will be expected to render all services that are consistent with the position and its responsibilities. The Company has the right to revise this Job Description at any time or to require that different tasks, duties, and responsibilities be performed as assigned.

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