Job Title: Culinary Manager
Overview: A Culinary Manager is a skilled culinary professional who combines expertise in food preparation with exceptional front-of-house service management. This role involves overseeing the preparation of high-quality dishes, managing kitchen staff, taking orders, offering menu recommendations, and addressing guest concerns, all while acting as a vital link between the kitchen and the dining room.
Key Responsibilities:
Culinary Expertise:
- Prepare high-quality dishes following established recipes and standards.
- Ensure consistency in food quality and presentation.
- Customize dishes to accommodate dietary restrictions or special requests.
- Contribute to menu development and adapt to seasonal changes.
Front of House Interaction:
- Greet guests with a warm welcome and provide exceptional table-side service.
- Accurately take food and beverage orders.
- Provide detailed menu explanations and offer thoughtful recommendations.
- Address customer inquiries and concerns promptly and professionally.
- Communicate effectively with the dining room staff to fulfill guest needs and ensure smooth service.
Kitchen Management:
- Supervise and coordinate the preparation of dishes in the kitchen.
- Maintain cleanliness and adhere to sanitation standards in the kitchen.
- Manage kitchen inventory and order supplies as needed.
- Train and mentor junior culinary staff, ensuring their growth and development.
Ideal Candidate Qualities:
- Strong Culinary Skills: Proven expertise in cooking techniques, ingredient selection, and flavor profiles.
- Exceptional Customer Service: Ability to build rapport with guests, anticipate their needs, and deliver a memorable dining experience.
- Communication Skills: Clear, concise communication with both kitchen and front-of-house teams.
- Adaptability: Ability to thrive in high-pressure environments and manage fluctuating customer demands.
- Food and Beverage Knowledge: Understanding of food pairings with wine, beer, and cocktails to enhance the guest experience.