Sexy Roman at the W Hotel - Culinary Operations Manager

Alliance Hospitality Group; Scottsdale (AZ); On-site; USD 30,307 - 34,440; Full time

Benefits offered by this job

$22 - $25 per hour

Employee Dining

Complimentary meal per shift

Job summary

A growing hospitality firm in Scottsdale seeks a Culinary Operations Manager to oversee food and supply management for its modern Italian restaurant at the W Hotel. The ideal candidate will have at least 5 years’ culinary experience and 2 years in a leadership role, possess ServeSafe certification, and demonstrate strong organizational skills. Responsibilities include ordering supplies, managing staff, and maintaining kitchen standards. This role offers $22 - $25 per hour along with employee dining and shift meals.

Qualifications

• Must be a hands-on leader in the kitchen.
• Ability to work irregular hours and weekends.
• Strong knowledge of food ordering and receiving.

Responsibilities

• Oversee ordering, receiving, and maintaining food supplies.
• Ensure kitchen cleanliness and adherence to standards.
• Develop and train kitchen staff.

Skills

Strong computer skills

5+ years culinary experience

2+ years cooking experience

2+ years leadership experience

ServeSafe Certified

Understanding of Arizona labor laws

Kitchen cleanliness standards

Organizational skills

Time management skills

Team player

Tools

Microsoft Excel

Microsoft Word

Job description

Sexy Roman at the W Hotel - Culinary Operations Manager

3 days ago Be among the first 25 applicants

To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh.

What Makes Us Unique

You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us.

Our Concept

Situated in the W Hotel, Sexy Roman is a provocative modern Italian restaurant offering playfully balances artisanal, hand‑crafted Italian cuisine with an electrifying atmosphere to ignite your party and seduce your senses. Alluring cocktails, thoughtfully curated worldly wines and a vibrant bar will keep the revelry going.

SUMMARY

The Culinary Operations Manager will work alongside the BOH and FOH Restaurant Team to purchase all food, restaurant supplies and hotel supplies while ensuring proper ordering, receiving, organizing and maintaining pars. They will be responsible for BOH administrative responsibilities as well as kitchen supplies and cleanliness.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Ordering, receiving, organizing and maintaining pars for all food and food‑related products for the restaurant and/or hotel.
• Ordering, receiving, organizing and maintaining pars for all restaurant supplies for the restaurant and/or hotel.Responsible for kitchen cleanliness, FIFO organization and storage areas.
• Continuously strives to find the best quality products at the best prices.
• Kitchen operations oversight.
• Mindful of food cost, labor and their financial decisions.
• Communicate needs for all restaurant operational needs including food, supplies, Banquet Event Orders, etc.
• Ensure proper supplies and setup for all restaurant operations include Banquet Events Orders.
• Manages and maintains relationships with all departments in the restaurant.
• Manages and maintains vendor relationships.
• Ensure proper communication with all leaders regarding changes in relation to both product and prices.
• Ensure all invoices are accurate, coded properly and inputted into the system for payment.
• Responsible for scheduling and staffing pars for each shift to ensure proper coverage.
• Ensure correct staffing for business levels and labor cost.
• Responsible for all new hire on‑boarding efforts for BOH team members.
• Develops, trains, and motivates dishwashing team members.
• Execute and maintain quality and consistency of products with full adherence to corporate standards to acquire and protect restaurant sales.
• Creates, follows, maintains, and enforces adherence to order guides, cleanliness and opening/closing procedures.
• Responsible for kitchen repairs and maintenance, weekly food inventories.
• Responsible for food and restaurant supply inventories.
• Ensure proper setup, communication, execution and follow‑up for all EOM Inventories.
• Understand how to use basic computer applications including Microsoft Suite, Google, Slack, etc.
• Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline.
• Capacity to work with multiple bosses and owners wants and needs.
• Responsible for Health Department walk‑throughs and all maintenance efforts to ensure 100% compliance. Communicate, follow‑through and correct any DOH areas of opportunity.
• Responsible for all FOH and BOH machine maintenance.Assist in operations by helping to work the line, expedite, prep and any other operational needs regarding support.

SKILLS & QUALIFICATIONS

• Strong computer, administrative, skills include excessive knowledge with Microsoft Excel, Word, etc.
• Minimum of 5+ years of culinary experience with restaurants and/or hotels.
• Minimum of 2+ years cooking experience.
• Minimum of 2+ years of leadership experience.
• Must be ServeSafe Certified.
• Must have thorough understanding of Arizona labor and hiring laws.
• Must follow in‑house safety program and conduct monthly in‑house health inspections.
• Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf‑life guidelines.
• Commit to source locally when possible and cultivate diversity in the kitchen.
• Ability to work on your feet for extended hours.
• Strong organizational and time management skills with a particular attention to detail.
• Must possess a strong knowledge of food for ordering and receiving product.
• Must possess a strong knowledge of food and beverage financials, operational procedures, controls, and administration.
• Must be detail oriented and have ability to multi‑task.
• Possess strong verbal, constructive, and clear communication skills.
• Self‑motivated and performance driven.
• Punctual, regular and reliable attendance.
• Hands‑on leader in the kitchen.
• Ability to work well with others.
• Team player.
• Creativity and idea generator and executer.
• Must be available to work irregular hours, shifts, weekends, special events, and holidays.
• Ability to stand; walk; reach with hands and arms; and stoop or kneel. The employee must occasionally lift and/or move up to 60 pounds.

WE OFFER

• $22 - $25 per hour
• Employee Dining
• Complimentary meal per shift

PHYSICAL REQUIREMENTS

• Persons performing service in this position will exert 60 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.
• Ability to work in hot and cold environments.
• This type of work involves a combination of sitting, walking, and standing for periods of time.

Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of this job.