Oar & Iron Raw Bar & Grill Culinary Manager at Oar & Iron Parrish, FL

kozmetickesluzby.vecnakraska.sk - Jobboard; Parrish (FL); On-site; USD 45,000 - 65,000; Full time

Job summary

Kozmetickesluzby.vecnakraska.sk - Jobboard is seeking a Culinary Manager in Parrish, Florida, to lead kitchen operations and ensure exceptional dining experiences. The ideal candidate will maintain high culinary standards and manage team training effectively.

Your role will involve executing quality-focused food presentations, managing inventory, and achieving company sales and service objectives. Strong leadership in a dynamic environment is essential.

Qualifications

• Strong leadership skills to inspire team members.
• Ability to manage inventory effectively.
• Experience in culinary standards and quality control.

Responsibilities

• Develop and fulfill culinary goals for the restaurant.
• Maintain kitchen standards and oversee daily operations.
• Train and mentor kitchen staff to enhance service quality.

Job description

We are hiring for the culinary manager position in PARRISH!

Oar and Iron Manager Job Description:

• As a member of the leadership/management team, your position is instrumental in developing and fulfilling the short-term as well as long-term goals of our restaurants and company.
• Your position is responsible for creating an atmosphere that will inspire guests and team members to return.
• Your goals will be accomplished by the proper implementation, promotion, and success of our operations through continual evaluation of the products/services provided while ensuring effective training and development of our team.
• The Manager’s role is to plan and direct all employees to achieve an exceptional dining experience while maximizing sales and profits.

Your duties and responsibilities include but are not limited to the following:

• Maintains the kitchen to all Oar & Iron standards.
• Oversee and participate in daily line checks and provide necessary coaching and feedback. Inspect line check book to they are properly executed and maintained.
• Spend time walking the line, kitchen, FOH and expo.
• Development, implementation, and execution of culinary service standards, by ensuring that all food presentations are quality focused and consistent.
• Responsible for overseeing purchasing, receiving, stocking, rotating, and managing inventory of all food items.
• Oversee BOH labor, ensuring budget parameters.
• Managing and controlling industry standards for ‘Cost of Sales’ for the restaurant.
• Hands on training and mentoring of all chefs, sous chefs, managers, and hourly Team members.
• Execute inventory control systems for receiving, storing, and issuing of all Food & Beverage supplies.
• Manage and control supplies, plates, glassware, and silver for par stock.
• Lead by firm, but fair leadership of co-workers and staff.
• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.