Culinary Manager

Hospitality HQ (HHQ) is a creative consulting and management group offering bespoke solutions for culinary-driven concepts across the United States. Helmed by award-winning chef, restaurateur, TV personality, and cookbook author Akhtar Nawab, HHQ's dynamic and comprehensive team prioritizes high-quality service at all levels, producing systems and marketing for food and beverage concepts that consistently optimize the guest experience. Job Summary: The Culinary Manager reports to the Culinary Director and together works to help imagine, define, and execute the brands inside food halls and HHQ-owned restaurants. They are accountable for the financial and cultural health of the businesses, hiring and training a high-performance team, and the overall quality of hospitality, service, food, and beverage. They work closely with the rest of the management team and line staff to ensure that the highest standards are upheld in the aforementioned areas. Core Tasks and Key Responsibilities Grows teams of people who exemplify our culture and values Driving Food and Hospitality Standards and ensuring the excellence of the culinary program provided by the entire team Continuously provide support to all kitchen staff and actively participate in line stations as needed but not limited to daily cooking, cleaning and organization Monitors payroll on a daily basis in all cities where HHQ operates and helps makes proactive adjustments to staff schedules based on business levels Work with Culinary Director on recipe development and assist in menu pricing when appropriate Creates and maintains a recipe logbook for all cities approved by Culinary Director Works to actively cost out all recipes and menus quarterly Creates allergy guides for all locations Maintains inventory of all smallwares related to BOH quarterly Hold team accountable to set up/break down of kitchen according to Culinary Directors's guidelines Educate staff on all aspects of food menu and culinary procedures through tastings and staff presentation Hold team accountable to following all recipes and presentation specifics (including but not limited to: standard portion sizes, cooking methods, quality standards and ingredients) as set forth by the Culinary Director Ensure team appropriately stocks and maintains sufficient levels of food products at line stations during service period Assists in food prep assignments and/or cooking during peak periods as needed Manages a BOH calendar, including scheduled spot checks, food photography shoots, tastings, necessary coverage, and large events. Tracks and reports any food waste, monitor food prep inconsistencies, evaluating and correcting team as needed Maintain and properly use all kitchen equipment and ensure that all Sous Chefs and hourly team members are properly educated on use of all equipment Ensure team is trained properly and understands/adheres to the correct procedure to maintain, clean and stock the prep area, storage area, individual station, kitchen and walk-ins according to all DOH safety and sanitation standards Prepare all food according to ServSafe Guidelines; ensuring that all team members are educated on these guidelines and are consistently held accountable by management. Assist in scheduling kitchen trails and execute hiring and training new hires Make time for mentoring teammates throughout the business Effectively open and close physical operation Ensure excellent maintenance and cleanliness of the business room at all times Maintain effective and timely communication to all HHQ team members. Continuously provide support to all service staff and actively participate in the cycle of service as needed Complete all assigned administrative requirements accurately and on time Remain current and compliant with the correct HR practices and policies Meet or exceed budget for COG's through effective purchasing and product maintenance Provide oversight in scheduling of BOH employees Provide continuous training and leadership to develop and grow team Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary Other Qualifications Relevant Knowledge, Skills, and Ability: 5+ years prior culinary leadership experience Excellent working knowledge of various styles and types of cuisine Proficient knowledge of systems and processes in restaurant management Strong financial acumen Ability to lead and empower a team Ability to demonstrate discretion and leadership in complex employee relations matters Ability to embody, teach, and inspire our values Must be able to taste and differentiate between flavors and aromas Education/Experience: Culinary Degree Preferred but not Required. Work Environment: Involves sitting, walking and standing throughout most of the day Must be able to maneuver to all areas of the kitchen, including food and beverage areas] Able to lift 50+ pounds Must be able to use Microsoft excel and word or the google versions of the same platforms. Respond to texts and emails in a timely manner within 4 hours Must be available to travel when required Language English fluency and Spanish preferred Job Type: Full-time Pay: $80,000.00 - $90,000.00 per year Benefits: Partial Insurance Coverage Paid time off Ability to commute/relocate: Brooklyn, NY: Reliably commute or planning to relocate before starting work (Required) Work Location: In person

Created: 2025-01-22