Job description

STEELE BRANDS MANAGEMENT is seeking a CULINARY MANAGER to add to our team!

Hungry for an amazing opportunity? We're seeking a talented, motivated and outgoing individual who wants to grow their career as fast as we're growing our brand. We believe in a team-oriented environment where employees are empowered and hard work is both noticed and rewarded. We seek to recognize potential and develop our talent to promote from within. If you're hungry for an amazing opportunity, we're ready to meet you!

POSITION OVERVIEW:

As the Culinary Manager, you will work directly under the Culinary Director and Executive Chef while providing guidance to the culinary team on creative menu development for all Steele Brands Management (CRISP & GREEN, STALK & SPADE and PACO & LIME) locations nationwide. Ultimately, this leadership role will create, develop, and execute creative and innovative recipes while upholding the SBM vision.

POSITION DUTIES AND RESPONSIBILITIES:

• Assist with recipe development, writing recipes, culinary techniques, allergen protocol, and safety tips to ensure consistency
• Lead new-menu roll out process across all restaurants
• Collaborate with supply chain to ensure all ingredients meet restaurant standards and meet sourcing needs
• Understand and manage all aspects of recipe food costing
• Partner with operations and training teams to ensure training materials, timelines, and menu knowledge meet SBM expectations
• Provide outstanding, out-of-the-box food innovations for LTO’s and new menu implementations
• Make adjustments for menus, food quality, portions, & presentation
• Participate in the continuous training and development of restaurant management
• Promote food safety and health code standards through training of culinary team and audits of culinary procedures
• Direct management of live product tests with comprehensive notes, success metrics, timeframes and milestones
• Continued product improvements through ongoing culinary process and ingredient review
• Other duties as assigned by Executive Chef

OTHER REQUIREMENTS:

• Culinary degree preferred
• 3-5+ years of culinary leadership experience required
• 2+ years of culinary innovation experience preferred
• Ability to work in a fast-paced environment
• Desire to push the envelope with newly written recipes and procedures
• Serve safe certification
• Strong background in training and development
• Proven organizational skills
• “Ahead of the game” on food trends
• Ability to work 50+ hours per week, including nights and weekends
• Capable of standing for long periods of time and lift and maneuver up to 50lbs

Job Type: Full-time

Pay: From $65,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Physical setting:

• Casual dining restaurant

Schedule:

• Monday to Friday

Work Location: One location

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