Culinary Manager

Master St Vincent De Paul Of Baltim; Baltimore (MD); On-site; USD 58,000 - 67,000; Full time

Job summary

St. Vincent De Paul of Baltimore is seeking a Full Time Food Service Supervisor to oversee day-to-day foodservice operations at Good Harvest in Baltimore, MD.

The role includes supervising kitchen and packaging staff, producing production sheets, and ensuring food safety and sanitation standards. The ideal candidate has an Associate’s Degree in Culinary Arts and 3 years of managerial experience in large-scale food service, with Spanish as a preferred language.

Qualifications

• Requires 3 years of managerial experience in large scale food service operations.
• Bilingual in Spanish preferred.
• Strong verbal and written communication skills required.
• Proficient with computer systems and scheduling tools.

Responsibilities

• Supervise day-to-day foodservice operations, including kitchen and packaging staff, staffing schedules, and cost controls.
• Plan menus, production sheets, and ensure HACCP compliance.
• Maintain inventory and vendor relations, ensuring timely deliveries and fresh products.
• Oversee food preparation for quality, safety, and sanitation; train and coach staff.
• Produce monthly cost-benefit analysis for menus and scheduling.

Skills

Managerial experience in large-scale

Bilingual in Spanish

Strong leadership and communication

Food safety awareness

Education

Associate’s Degree in Culinary Arts

Tools

Chef Tec production system

Job description

Job DetailsJob Location: Good Harvest - Baltimore, MD 21237Position Type: Full TimeSalary Range: $58,000.00 - $67,000.00 SalaryTravel Percentage: Up to 25%SUMMARY

Responsible for the direct supervision of day-to-day foodservice operations, including supervising kitchen and packaging staff, scheduling, food and labor costs management, inventory management, menu planning, food quality control, and safety and sanitation management. Responsible for supervising the preparation of meals in a timely, accurate, and safe manner and cleanliness of the facility.

PRIMARY DUTIES

• Ensures a positive, efficient, and orderly work environment, timely delivery of food to customers, and a quality product.
• Performs regular menu planning, working collaboratively with the culinary team.
• Prepares and adheres to daily production sheets.
• Implement and ensure maintenance of HACCP plan.
• Ensure that inventory levels are maintained with reference to cost control and proper rotation to ensure compliance with budget objectives and production requirements.
• Develops a working relationship with vendors to ensure on time deliveries and freshness of product.
• Utilize our food production system (Chef Tec) to develop standardize production recipes to ensure consistent quality with reference to standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Maintain monthly cost-benefit analysis of our menus.
• Develops and implements schedules (e.g. production, cleaning, etc.) for the purpose of ensuring efficient and effective kitchen operations.
• Monitor taste and quality control of all food production.
• Directly supervises kitchen and packaging staff, providing ongoing training, direction, and coaching to improve performance.
• Verifies that the packing staff follow all their assigned duties according to the clients requests and orders.
• Utilize company production planning tools and resources to ensure facility accountability for production scheduling.

SECONDARY DUTIES

• Responsible for the tracking and ordering of necessary supplies.
• Ensures that all kitchen staff maintain the necessary certifications.
• Works with the training chef to ensure alignment of the classroom and on-the-job experiences for the students at the training program.
• Stays current with food trends; understands and implements the expectations of the USDA and other agencies about food specifications including but not limited to portions size and types of foods served daily.
• Ensure compliance with all organization policies and procedures.
• Maintain compliance with all Federal, State and Local laws/regulations that affect operations and safety, while promoting safety policies and awareness.
• Attends and fully participates in all staff meetings and other internal meetings.
• Upholds vision, mission, and values of St. Vincent De Paul of Baltimore.
• Assists with and attends special events help by St. Vincent De Paul Enterprises, as necessary.
• Supports a welcoming and positive environment for volunteers and works with them effectively.
• Other duties as required.

Qualifications

• Associate’s Degree in Culinary Arts, required.
• 3 years of experience in a managerial role in large scale food service operations.
• Bilingual in Spanish, preferred.
• Strong verbal and written communication skills.
• Strong leadership skills, and abilities including initiative, team building, customer service. planning, and organization.
• Strong computer skills.
• Ability to work a flexible schedule, including weekends.
• Valid Driver’s License.

PHYSICAL REQUIREMENTS

• __X__ Primarily Indoor Work
• TYPE OF WORK
• ____X_MEDIUM WORK: Lifting 50 pounds maximum with frequent lifting and/or carrying of objects up to 25 pounds.
• _____X_ Ability to stand for long periods of time such as 8 to 10 hours, bend, kneel and reach to store/retrieve supplies.