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.
Culinary Manager (CM)
OT exempt; Required weekly work for this position typically takes 55-60 hrs to complete
“To be recognized as the best damn burger experience in Ohio”
“We create memorable experiences that our guests rave about.”
“We enrich our community by creating connection, happiness & opportunity.”
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.
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
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
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
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.
About The Rail
WE ENRICH OUR COMMUNITY BY CREATING CONNECTION, HAPPINESS, AND OPPORTUNITY