Culinary Operations Specialist Jobs

Demonstrates knowledge of the organization’s Core Values and incorporates them into the performance of duties.

Leads the system-wide culinary program and operations with a focus on continually improving the patient and guest experience.

Fosters staff engagement, recognition, and retention, and ensures culinary staff are properly oriented, trained, and knowledgeable about their duties.

Optimizes culinary staffing and operational workflows to ensure quality, consistency, efficiency, and cost-effectiveness in the pursuit health, wellness, and sustainability.

Directly supervises Executive Chefs at each campus, in addition to the system-level Associate Director of Procurement.

Works collaboratively with Food & Nutrition leadership across the system, and effectively communicates with all.

Education and years of experience must be related to the purpose of the position.

These combinations of education and experience qualify you for the position:

For information on Statutory Requirements for this position, click the Classification Description link on the job advertisement.

This position is a Pay Band 70

Why does the job exist?

How does it get done?

Excellent organizational and project management skills, including the ability to execute multiple initiatives at the same time

Manage test kitchen food and supply costs within budgetary parameters

Minimum: High School Diploma or GED and 3+ years executive chef experience in the foodservice industry

Preferred: Bachelor's degree or equivalent culinary degree, 3+ years of foodservice sales experience

(Internal Certification & External Certification may be required)

Strong communication and interpersonal skills and ability to work with and influence a variety of key stakeholders

Associates at Restaurant Associates are offered many fantastic benefits.

Both full-time and part-time positions offer the following benefits to associates:

In addition, full-time positions also offer the following benefits to associates:

Manages administrative tasks for drop-off catering, such as printing labels and menus

Tracks Vacation and Time-off Requests for both associates and managers

Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program

Scaling of recipes for batch production.

Producing menus items in standardized batch sizes.

Tasting of batch produced menu items to ensure their overall quality to include taking corrective action when required.

4+ years account management and menu development experience (restaurant and hospitality experience a plus)

Strong interpersonal skills and experience driving key initiatives to success

High attention to detail and effective time management

Own strategic projects along with your day-to-day responsibilities based on business key initiatives to further the growth of the business overall

Experience with a CRM, Google Suites, and Excel a plus

Enthusiastic, go-getter attitude and willingness to tackle hard problems

Develop operational systems, processes and policies to support better management reporting, information flow and coordination between business units

Interact with managers of different departments and organizations an liaises with other team members to accomplish culinary department projects and goals

Sets and reviews budgets and manages costs

Develop and manage vendor relationships, which includes sourcing, liaising and providing internal vendor support

Solid experience working with Microsoft Windows and Office which includes word outlook, processing, spreadsheets and database programs.

Experience working in time critical and fast-paced product development.