BASIC PURPOSE:
Lead and oversee kitchen operations across multiple store locations, ensuring consistent standards, efficient systems, quality execution, and strong financial performance. Develop and implement processes that improve operational efficiency, strengthen kitchen leadership, develop team members, and support the long-term growth and profitability of the Company.
ESSENTIAL FUNCTIONS:
- Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation at all Café locations and Production department located at HQ.
- Effectively plan and develop menus for the Café’s considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration at all locations.
- Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and company.
- Ensure that sanitation standards as set forth by Vancouver Coastal Health regulations are in compliance as well as the cleanliness and organization of the kitchen.
- Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
- Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
- Work harmoniously and professionally with co-workers and supervisors.
Education:
- College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
- FoodSafe or Equivalent certificate required
Experience:
- Five to seven years previous experience in multiple culinary/food & beverage department head positions.
Skills and Abilities:
- Requires a working knowledge of café division operations as well as Railtown cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
- Requires ability to operate computer equipment and other food & beverage - computer systems.
- Requires the ability to operate and utilize culinary production equipment and tools.
- Requires reading, writing and oral proficiency in the English language.
Pay: $60,000.00-$70,000.00 per year
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- On-site gym
- Paid time off
- Store discount
- Vision care
Work Location: In person
