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Assistant Director of Culinary
Noble Food & Pursuits
Assistant Director of Culinary
Noble Food & Pursuits
Full Time
5
Years
Experience
$100000 / Year
Assistant Director of Culinary
Noble Food & Pursuits
Full Time
5
Years
Experience
$100000 / Year
Skills
Staff Management
Menu Development
Cost Control
Coaching
Description
If you love food, have passion, and want to navigate a great team, we are seeking an experienced Assistant Director of Culinary to assist the executive Director of Culinary in day to day operations, menu planning, catering, and banquets with Noble Food & Pursuits. Experience with cost controls, menu development with implementation, and the ability to lead an develop a team is a must. Great opportunity for growth with a amazing company.
AREAS OF RESPONSIBILITY
Food Safety & Sanitationa) Manage and audit all HACCP plans to ensure accuracy and completion.
Staff Management - Maintains SOP’s and ensures they are followed.
- Checks logs to ensure they are being completed properly.
- Complete monthly walk through on service channel to monitor and correct any issues.
- Ensure all kitchens are clean and organized properly.
- Facilities and Equipment – work with BOH Management to ensure any facilities issues are addressed and corrected in a timely fashion.
a) Oversee the BOH Management Teams
- Help instill core values and culture in BOH team across all restaurants.
- Assist with training of all BOH management – ensure all SOP’s are learned and consistency is maintained.
- Assist the Director of Culinary (DOC) in building and maintaining training materials.
- Ensure all BOH management are following all company policies and procedures, train, correct and discipline as needed.
- Supervision of food quality, maintain consistency, correct inconsistencies as needed.
b) Leadership – practice and always teach the core values of the company.
- Encourage improvement and creativity in Executive Chefs and Sous Chefs.
- Be a mentor to the culinary team.
- Continue to grow through self-education and staying up on trends in the food industry.
- Able to immediately cover any BOH position as needed.
- Executes weekly Chef calls with the Chief Culinary Officer (CCO) and the team to communicate any changes and create a weekly touchpoint for the team.
c) Performance
- Review Executive Chefs based on set company review policies and procedures.
- Follow up with appropriate disciplinary actions when need (e.g. write-ups, performance improvement plans,suspension, and termination).
- Recruit, interview, and hire new BOH management when needed.
- Work with CCO, DOC and Executive Chefs to create all menus.
- Maintain vision and direction of menu within company culture and brand.
- Work with CCO, DOC and Executive Chefs to keep menu seasonally up to date and plan for changes.
- Promote local and sustainable products and practices whenever possible, educate BOH and FOH on these items.
- Ensure proper execution of all menus.
- Be present during both lunch and dinner services to ensure quality and consistency across all restaurants.
a) Food Cost
- Manage Chefs to ensure that they are achieving their food cost targets on a weekly basis.
- Menu Costing – oversee and ensure menu costing is consistent for all new items and monitor market fluctuation to ensure staples menu pricing is in line.
- Monitor portion size during service – train staff and correct issues as needed.
- Inventory – Review monthly inventories for accuracy. Coach the team on corrections when needed.
b) Labor Cost
- Work with executive chefs on weekly schedule that balances the labor needs and costs.
- Coach the executive chefs on how to hit their labor targets and how to maximize the schedule for more effectiveness.
c) Kitchen Supplies Cost
- Ensure employees are using equipment properly and are not abusing or damaging the equipment.
- Purchase equipment as needed and minimize extraneous purchases.
- Monitor all disposables usage and reduce/eliminate waste.
d) P&L
- Review monthly P&L with DOC/CCO and provide critical insight into controllable cost as needed
- Suggest/make proactive changes to operations as needed to help control costs across all restaurants.
- Coach the Executive Chefs on how to read, explain, and diagnose their P&L.
- Assist in executing the monthly period business reviews.
EEO Statement
We are proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.
If you love food, have passion, and want to navigate a great team, we are seeking an experienced Assistant Director of Culinary to assist the executive Director of Culinary in day to day operations, menu planning, catering, and banquets with Noble Food & Pursuits. Experience with cost controls, menu development with implementation, and the ability to lead an develop a team is a must. Great opportunity for growth with a amazing company.
AREAS OF RESPONSIBILITY
Food Safety & Sanitationa) Manage and audit all HACCP plans to ensure accuracy and completion.
Staff Management - Maintains SOP’s and ensures they are followed.
- Checks logs to ensure they are being completed properly.
- Complete monthly walk through on service channel to monitor and correct any issues.
- Ensure all kitchens are clean and organized properly.
- Facilities and Equipment – work with BOH Management to ensure any facilities issues are addressed and corrected in a timely fashion.
a) Oversee the BOH Management Teams
- Help instill core values and culture in BOH team across all restaurants.
- Assist with training of all BOH management – ensure all SOP’s are learned and consistency is maintained.
- Assist the Director of Culinary (DOC) in building and maintaining training materials.
- Ensure all BOH management are following all company policies and procedures, train, correct and discipline as needed.
- Supervision of food quality, maintain consistency, correct inconsistencies as needed.
b) Leadership – practice and always teach the core values of the company.
- Encourage improvement and creativity in Executive Chefs and Sous Chefs.
- Be a mentor to the culinary team.
- Continue to grow through self-education and staying up on trends in the food industry.
- Able to immediately cover any BOH position as needed.
- Executes weekly Chef calls with the Chief Culinary Officer (CCO) and the team to communicate any changes and create a weekly touchpoint for the team.
c) Performance
- Review Executive Chefs based on set company review policies and procedures.
- Follow up with appropriate disciplinary actions when need (e.g. write-ups, performance improvement plans,suspension, and termination).
- Recruit, interview, and hire new BOH management when needed.
- Work with CCO, DOC and Executive Chefs to create all menus.
- Maintain vision and direction of menu within company culture and brand.
- Work with CCO, DOC and Executive Chefs to keep menu seasonally up to date and plan for changes.
- Promote local and sustainable products and practices whenever possible, educate BOH and FOH on these items.
- Ensure proper execution of all menus.
- Be present during both lunch and dinner services to ensure quality and consistency across all restaurants.
a) Food Cost
- Manage Chefs to ensure that they are achieving their food cost targets on a weekly basis.
- Menu Costing – oversee and ensure menu costing is consistent for all new items and monitor market fluctuation to ensure staples menu pricing is in line.
- Monitor portion size during service – train staff and correct issues as needed.
- Inventory – Review monthly inventories for accuracy. Coach the team on corrections when needed.
b) Labor Cost
- Work with executive chefs on weekly schedule that balances the labor needs and costs.
- Coach the executive chefs on how to hit their labor targets and how to maximize the schedule for more effectiveness.
c) Kitchen Supplies Cost
- Ensure employees are using equipment properly and are not abusing or damaging the equipment.
- Purchase equipment as needed and minimize extraneous purchases.
- Monitor all disposables usage and reduce/eliminate waste.
d) P&L
- Review monthly P&L with DOC/CCO and provide critical insight into controllable cost as needed
- Suggest/make proactive changes to operations as needed to help control costs across all restaurants.
- Coach the Executive Chefs on how to read, explain, and diagnose their P&L.
- Assist in executing the monthly period business reviews.
EEO Statement
We are proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.
Assistant Director of Culinary
Full Time
5
Years
Experience
$100000 / Year
Skills
Staff Management
Menu Development
Cost Control
Coaching
305 Foster Ave, Charlotte, North Carolina 28203, United States