Culinary Director

Company: New School Consulting
Location: Los Angeles
Posted on: November 1, 2024

Job Description:

Director of Culinary Operations - No White Plates/Maydan Market
Reports To: Directors of Operations, VP of Operations, Ownership
Supervises: Executive Chefs, Kitchen Managers, Sous Chefs, Hourly Kitchen Teams
Compensation: 100-150k DOE + Benefits
Position Summary:
The Director of Culinary Operations (DCO) provides culinary leadership across multiple food and beverage outlets, ensuring consistent execution of high-quality standards, operating systems, and procedures. Reporting to the VP of Operations, Directors of Operations, and Ownership, the DCO oversees all culinary operations while ensuring that the kitchens within their purview maintain the highest levels of efficiency, quality, and financial performance. The DCO plays a critical role in upholding No White Plates' culture and values, fostering a respectful, professional, and positive work environment.
This role includes overseeing the development and growth of the culinary team, enhancing menu offerings, and ensuring adherence to food safety standards. The DCO will partner closely with the operations team to address challenges, identify areas for improvement, and contribute to the overall success of the restaurant group.

• Oversee all culinary operations across multiple units, ensuring adherence to quality standards, operating procedures, and safety regulations.
• Lead and mentor the culinary team, including Executive Chefs, Kitchen Managers, Sous Chefs, BOH team members, ensuring their ongoing development and growth within the organization.
• Collaborate with the Operations Team and Ownership to drive menu development, including recipe testing, ingredient sourcing, and refining real-world applications to enhance the guest experience.
• Ensure BOH facilities are well-maintained and meet health and safety standards.
• Oversee the execution of new menu rollouts, coordinating training sessions and system updates to ensure seamless implementation across all units.
• Provide financial oversight by managing food costs, minimizing waste, and identifying opportunities for improved efficiency without compromising quality.
• Represent and protect the brand by maintaining consistency across all culinary operations and upholding the company's mission and values.
• Assist in the opening of new restaurants as required, providing leadership and support in the development of systems, procedures, and culinary programs.
• Monitor and address feedback from team members and guests to continuously improve operations and the guest experience.
• Ensure BOH is properly staffed, and team members are well-resourced and trained to execute their duties effectively.
• Develop and implement corrective action plans when necessary to address immediate challenges and prevent recurrence of issues.
• Maintain full compliance with all health and safety regulations, and ensure that all team members adhere to proper food handling, sanitation, and safety protocols.
• Facilitate regular communication among key stakeholders to ensure alignment and address operational issues or concerns promptly.
• Manage hiring, supervision, and performance management of all culinary team members, fostering a culture of transparency and trust.
• Continuously evaluate purchasing practices, ingredient usage, and kitchen processes to ensure cost-effective operations.Critical Areas of Oversight:
  
  • People Leadership & Culture
    • Provide strong leadership and guidance to all culinary team members, emphasizing professional development and a psychologically safe work environment.
    • Oversee hiring, training, and development of BOH staff, ensuring team members have growth paths and are equipped for success.
    • Foster a positive, respectful, and professional work culture that reflects No White Plates' mission and values.
    • Build a culture of open communication, facilitating constructive feedback and problem-solving across the BOH team.
  • Financial Management
    • Ensure efficient financial management of all culinary operations by monitoring food costs, inventory management, and purchasing practices.
    • Collaborate with the Operations Team to develop and manage budgets, ensuring financial goals are met while maintaining quality.
    • Analyze and implement cost-saving opportunities without sacrificing food quality or guest satisfaction.
  • Quality Standards
    • Conduct regular audits of culinary operations to ensure compliance with health and safety regulations, food quality standards, and proper food handling procedures.
    • Monitor guest and team member feedback to identify trends and implement strategies for continuous improvement.
    • Ensure all new menu rollouts are executed with precision, from recipe development to staff training and operational implementation.
  • Operations
    • Lead the BOH team in maintaining operational excellence, including staff management, inventory control, and adherence to safety protocols.
    • Work closely with the Executive Team to support pre-opening tasks for new restaurants, including the development of SOPs and staff training programs.
    • Ensure the proper implementation of systems and processes to optimize efficiency and performance across all units.
    • Serve as a liaison between culinary operations and other departments, ensuring clear communication and collaboration.
    Who You Are:
    
    • Experience: Minimum of 5 years of multi-unit/revenue Executive Chef experience.
    • Leadership: Proven ability to lead and mentor a diverse Back of House (BOH) team, with a strong emphasis on team development and maintaining a positive, respectful, and professional work environment.
    • Adaptability: Ability to adapt to changing priorities and manage multiple tasks effectively, with minimal direction in a fast-paced, high-volume environment.
    • Detail-Oriented: High level of attention to detail and follow-through to ensure adherence to company standards, food safety regulations, and culinary excellence.
    • Communication Skills: Effective communication skills in English are essential; the ability to speak and understand Spanish is a plus.
    • Work Ethic: Dependable, reliable, and highly motivated with a passion for culinary innovation and delivering outstanding guest experiences.
    • Financial Acumen: Experience in managing kitchen finances, controlling food costs, and minimizing waste while maintaining quality.
    • Physical Requirements:
      • Ability to work 10-hour+ shifts.
      • Able to stand, sit, or walk for extended periods.
      • Capable of lifting up to 50 lbs. as needed.
      • Dexterity to operate kitchen equipment and withstand changes in temperature and heat.
      • Must have the sensory ability to observe, detect, and evaluate food quality, safety, and emergency situations.
      Disclaimer:
      The job description above provides a comprehensive overview of the role but may not encompass all duties and responsibilities. Additional tasks and projects may be assigned based on the needs of the company.
      Maydan Market provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Keywords: New School Consulting, Laguna Niguel , Culinary Director, Executive , Los Angeles, California