| All-Ohio Burgers. All-Ohio Beer. All-Ohio Camaraderie. The RAIL is all about keeping it local. From our locally sourced burgers to our All-Ohio craft beer taps to our old-school, hand-dipped milkshakes, we locally source as many fresh ingredients as we can. A growing and proudly Ohio owned restaurant group is currently seeking experienced leaders to join our team as Culinary Manager. Ideal candidates are self-motivated, high-energy and hard-working team players who enjoy working in a high-volume kitchen. This is a full-time position with employer-sponsored health insurance, 401K with match, dental insurance, vision insurance and paid time off. Bonuses are available with the potential to further your career in our growing company. The RAIL is an equal opportunity employer. POSITION: Culinary Manager (CM) REPORTS TO: General Manager HOURS: OT exempt; Required weekly work for this position typically takes 55-60 hrs to complete OUR VISION: “To be recognized as the best damn burger experience in Ohio” OUR MISSION: “We create memorable experiences that our guests rave about.” OUR PURPOSE: “We enrich our community by creating connection, happiness & opportunity.” OUR CORE VALUES: Hospitality, Leadership, Integrity, Respect & Communication. POSITION OVERVIEW: With respect to the Mike Mariola Restaurants goals, vision, mission, purpose and core values, the Culinary Manager is accountable for the overall smooth and profitable operation of the kitchen with a focus on quality control, fast ticket times, positive management, and solid teamwork. The Culinary Manager trains managers and hourly team members on proper BOH operation procedures, regulatory agency guidelines and provides ongoing training for updates and maintenance of training standards. ESSENTIAL FUNCTIONS: PRINCIPAL DUTIES - Provides Leadership, Management and Accountability for the back of house (BOH).
- Maintains a positive work culture that will facilitate the overall success of the restaurant. Demonstrates the core values by “living” them.
- Routinely works all kitchen stations as needed to meet budget and quality goals
- Accountable for focusing team efforts to ensure our mission as a memorable experience that guests will rave about, exceptional guest experiences and the constant building of guest loyalty.
- Accountable for facility safety & security, maintenance and cleanliness by monitoring the physical premises daily.
- Accountable for recruiting, hiring, performance management, compensation management, employee relations, ACA compliance, terminations of the BOH staff
- Accountable for initial and on-going training of BOH team members with the goal of developing associates to their full potential.
LEADERSHIP, MANAGEMENT, ACCOUNTABILITY - Directs the work of kitchen staff
- Oversees semi-annual evaluations for all team members and completing evaluations for direct reports.
- Conduct all necessary kitchen staff evaluations and meetings. Daily line up, monthly kitchen meetings, wrap meetings as needed
- Communicates menu/operational changes to the rest of the team
- Manages kitchen staff during pre-service, service & closing hours. Management includes:
i. Executing kitchen schedule, quickly increase or decrease staffing per shift as needed, coordinating with management team ii. Provides direction, instruction and coaching to team member (daily), executing prep list/cleaning iii. Monitors team members’ performance iv. Commends/corrects performance through proper use of performance documentation - Expedites all orders for dining room, carry out, catering & special events
- Participates in weekly meeting with leadership
- Work with management team to prepare for kitchen and all-team meetings
- Interacts effectively and maintaining good rapport and professional presence with team, customers, purveyors, community and owners.
- Maintains a healthy lifestyle, promoting a stress free and vigorous management style.
- Knowledge of and the ability to use company resources to resolve issues
- Recommends updates to training material and SOPs
- Establishes and maintains contact with vendors and service providers
- Updates job knowledge by participating in educational opportunities, attending seminars, reading professional publications, etc.
- Maintains a professional appearance. Follows current Uniform policy.
- Ensures sufficient staffing levels to meet guest satisfaction, team engagement and business requirements, assigns cook stations
HEALTH INSPECTIONS & FOOD SAFETY - Complete line checklists: AM/PM
- Monitoring daily the kitchen and storage facilities, as well as related equipment
- Ensures proper food handling procedures are followed at all times per regulatory agency guidelines and company standard operation procedures
- Maintains a clean & sanitary work/storage area with regard to health dept.
- Helps manage proper food handling on line, per ServSafe requirements
- Manages on a shift by shift basis all necessary cleaning (daily & weekly)
i. Checks out all BOH team members at end of shifts (station and cleaning) ii. Assigns cleaning tasks as needed to keep BOH areas sanitary and immaculate CULINARY EXECUTION - Testing, costing, and implementation of new menu items
- Maintain food recipe database and printouts, including cooking methods
- Monitoring and effectively planning for specials, features, special events
- Mis en Place & Line checklist
- Preparing and monitoring prep list at every shift
- Maintains ticket times and food quality throughout all hours of operation
- Inspires team members to perform at their highest level through ongoing recognition of behaviors that align with core values.
FOOD & DRY ORDERING AND INVENTORY CONTROL - Maintaining FIFO and inventory levels – managing waste
- Ensures inventories are completed accurately and on-time
- Maintain proper food and disposable inventory needed for efficient and profitable restaurant operation. Maintain food cost ratios set forth by management.
- Communicate with purveyors regarding ordering and delivery schedule
- Processes paperwork, invoices, and reports as needed.
- Maintains accurate and comprehensive record keeping.
- Broadline ordering – Sun/Tues/Thurs
- Chemical ordering – Once a week
- Protein ordering – Sun-Thur
- Disposable ordering – Weekly
- Inventory – weekly
- Disposables Inventory - Monthly
PHYSICAL REQUIREMENTS - Ability to stand and walk continually throughout service shifts
- Ability to frequently lift 30lbs from stove and trays from oven
- Ability to occasionally lift 50lb for product delivery and restocking
- Ability to communicate easily to guests and team members
QUALIFICATIONS - 3+ years of management experience required
- Bachelor’s degree and/or Culinary degree preferred
- Prior training experience is a plus
- Advanced knowledge of culinary, baking, and pastry techniques
- Proficient knowledge of kitchen equipment, time management, and sanitation regulations
- This position regularly requires long hours and frequent weekend work
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. |
