POSITION SUMMARY

The Director of Culinary Operations reports directly to the F&B General Manager. Coordinates all activities of the F&B Kitchens and directs the training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. This position will work closely with all F&B Operations and Sales Department and will require the ability to interact with all levels of staff including clients.

POSITION DUTIES

• Supervise and coordinate all aspects of food production of a large scale food preparation operation including daily production of all foods and assisting with staffing schedules.

• Communicate and direct overall quality and appearance of food.

• Plans and participates in the planning of menus for all F&B Food locations and functions.

• Communicate and help to create menus with Sales Department taking into account number of guests, market conditions, and popularity of dishes, food trends, sustainability, and feasibility to produce and cost of goods.

• Estimates food consumption, purchases and kitchen supplies.

• Reviews menus, analyze recipes, determine food, labor and overhead costs, and assist with assigning prices to menu items.

• Contribute and supervise the maintenance of ordering/recipe/production system.

• Supervise, train and direct employees in all aspects and departments of the kitchen.

• Observe method of food preparation and cooking, size of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

• Develop menu items with recipes, procedures, nutritional content and allergens.

• On board newly hired Chefs and Cooks with standards of practice for the kitchen and oversee training of Cook Apprentices. Enforcing SAVOR Rules and regulations.

• Lead Chefs in the execution of all events, evaluate event performance for the continuous improvement of food quality, staff efficiency and event outcomes.

• Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning, and directing work; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems.

WORKING CONDITIONS

While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to walk; sit; stand and use hands to finger, handle or feel. The employee is frequently required to taste and smell. Specific vision abilities required by this job include close vision. Position also includes frequent temperature changes (walk-ins, freezers) for short periods.

Must regularly lift and or move up to 100 pounds.

Must be able to withstand loud noise in the environment

QUALIFICATIONS

• Certification of course completion from an accredited culinary school, college or technical school; three or more years of hands on experience, and five or more years of Kitchen/culinary supervisory experience.

• A Culinary Arts degree is preferred.

• Ability to use, maintain, and train others in the use of basic food service and kitchen equipment.

• Expertise in food values and nutrition

• Current certification in food handling and safety sanitation (Sani-Serve or similar) or ability to be certified with minimal preparation.

• Strong communication skills and the ability to read, write and understand English.

• Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

• Basic PC application skills such as Excel, Word and Powerpoint.

• Employee is regularly required to stand and walk for extended periods.

• Ability to read, analyze and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquires or complaints from customers, regulatory agencies, or members of the business community.

• Ability to effectively present information to top management, public groups, and/or boards of directors.

  Equal Employment Opportunity and Non-Discrimination: SMG Moscone Center - SAVOR…San Francisco adheres to principles of Equal Employment opportunity. SMG does not discriminate on the basis of race, color, creed, religion, national or ethnic origin, ancestry, sex, gender (including gender identity and gender expression), age, sexual orientation, marital status, pregnancy, physical or mental disability, medical condition, genetic information, military or veteran status, reproductive health decision making, cannabis use off-duty and off-site, physical appearance, or any other category protected under federal, state, or local law, - in the administration of its employment policies, and strongly encourages candidates from underrepresented groups to apply. Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.

Promotion from within is encouraged whenever qualified employees of SMG are available. Interested employees are urged to contact Human Resources if qualified for any of the above openings.

Employment is contingent upon new employees providing documents verifying U.S. citizenship or documents verifying legal permission to work in the United States. Final candidates may be required to undergo a background check following a conditional offer of employment.

Salary range: $140,000-$160,000 plus discretionary bonus