Culinary Operations Manager

Goodfellas Pizzeria; Cincinnati (AR); On-site; USD 42,000 - 62,000; Full time

Job summary

Goodfellas Pizzeria is seeking an experienced kitchen supervisor to oversee all kitchen functions, including food purchasing, preparation, and maintaining quality standards. You will train staff, enforce sanitation and safety, and ensure menus are executed to the restaurant’s recipes and portioning guidelines.

Responsibilities include planning production schedules, monitoring food costs, supervising cooks, and coordinating with restaurant managers to price menu items and control waste.

Qualifications

• Experience in kitchen management or supervisory role.
• Familiarity with sanitation standards and food safety requirements.
• Ability to train staff and enforce recipes, portioning and presentation.

Responsibilities

• Manage kitchen sanitation schedules for floors, mats, walls, hoods and storage areas.
• Monitor sanitation practices and ensure compliance with standards.
• Check quality of raw and cooked food and maintain temperature controls.
• Estimate supplies and costs; control food cost and waste.
• Instruct cooks on preparation, cooking, garnishing and presentation.
• Collaborate with managers to price menu items and set portion sizes.
• Schedule staff to meet labor cost objectives and business needs.
• Ensure products are prepared and served per recipes and standards.
• Order supplies and ensure correct delivery and counts.
• Determine production schedules and staff requirements for timely delivery.

Skills

Sanitation standards

Food cost control

Staff training

Menu pricing

Food preparation

Inventory management

Production scheduling

Job description

Goodfellas Pizzeria is seeking an experienced kitchen supervisor to oversee all kitchen functions, including food purchasing, preparation, and maintaining quality standards. You will train staff, enforce sanitation and safety, and ensure menus are executed to the restaurant’s recipes and portioning guidelines.

Responsibilities include planning production schedules, monitoring food costs, supervising cooks, and coordinating with restaurant managers to price menu items and control waste.