Vacancy : Director of Culinary
Company Name : Zislis Group
Company Location : Manhattan Beach, CA
Zislis Group, the South Bay’s premiere hospitality group, is seeking a Director of Culinary!*The Zislis Group currently provides services (including culinary oversight) to 8 hotels and restaurants; Shade Hotels (Manhattan Beach and Redondo Beach), Rock’n Fish (Manhattan Beach and L.A. Live), The Strand House, Brewco, and The Brews Hall (Torrance and Hermosa Beach). The Director of Culinary will help oversee the culinary operations for all of these diverse properties. In addition to a focus on operational excellence, this individual will work directly with the VP of Culinary Operations on various projects and initiatives.**While an extensive background in culinary operations is essential, we are looking for someone who will be a match for our culture, which has been described as hospitality-oriented, friendly, inclusive, and professional. It is important that you are a positive leader, you genuinely enjoy people, and love being a part of a really great team who love to work hard AND enjoy themselves in the process.**Who you are BEING while working is just as important as what you are DOING. Your primary role as Director of Culinary is to maximize the talents and productivity of everyone you encounter. You have two hands, but our entire team has about 1400 hands. Our perfect fit knows how to get all 1400 of those hands performing at their best.**At Zislis Group, we believe in Danny Meyer’s concept, “The Virtuous Cycle of Hospitality”. If we treat our team well, they will treat our guests well. Plain and simple. Our Director of Culinary must believe in this philosophy, and practice it every day.**The Director of Culinary is a full-time salaried position, and reports directly to the Vice President of Culinary Operations. The salary is negotiable, and dependent on the candidate’s level of experience. This position will require both being onsite at the properties and spending time in the office. Working holidays and weekends is required. Our home office is located in Downtown Manhattan Beach, steps from the ocean. For more information on our company, and for details on the Zislis Group-serviced properties, please go to www.zislisgroup.com.**Compensation: Competitive Salary (D.O.E.) | Generous Incentive Program | Fully paid medical, dental, and vision insurance | Paid vacation | Sick pay | 8 Paid holidays | Life Insurance | 401K with match after one year of employment | Free meals | Free parking | Positive culture | Work beachside | Restaurant and Hotel discounts | Phone allowance | Employee assistance program | Employee referral program**Role and Responsibilities…The Director of Culinary is responsible for supporting overarching targets and goals of restaurants and catering operations. The Director of Culinary will directly support the Vice President of Culinary Operations and be responsible for:Developing and executing short and long-term menu strategies that support brand positioning and business needs. Converts strategies into compelling new menu offerings and concepts that drive guest satisfaction, guest traffic and brand equity.Assisting in the research and development and concept ideation process and develops a pipeline of new concepts and offerings by applying an understanding and knowledge of consumer, market and industry trends.Overseeing the consistent application of culinary development standards, processes and established methodologies; ensures effective operations processes to support operational excellence.Providing strategic direction to develop food within specified cost parameters to ensure the achievement of business targets (guest count, margin, menu mix and sales) while delivering on quality requirements.Ensuring product quality audits and vendor reviews to ensure end products meet specifications.Working with supply chain partners in developing and leveraging Company purchasing and supplier networks; achieves cost efficiencies while procuring quality ingredients and introducing new food.Supporting VP of Culinary in building business cases to secure approval for department budgets and funding needs; oversees and manages the department budget.Compliance with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.Ensuring that all food venues meet necessary food safety, handling and sanitary standards and regulations.Performing other duties as assigned.**ESSENTIAL SKILLS & CHARACTERISTICSBachelor’s degree in Business, Hospitality, Culinary or a related field; or equivalent combination of education and experience.5 + years Executive Chef experience with ingredient-driven food service operation; or equivalent combination of education and experience, which includes working in a high-volume fast-paced environment over a multi-concept property.Strong P+L experience, command of budgeting and costs controls.Deep Understanding of Food Safety Practices.Thorough knowledge of Google Suite, MS Excel, Word, PowerPoint and POS systems.Must be available to work on weekends, holidays and nights, as required.**DESIRED CHARACTERISTICSExtensive menu, product and concept development experience.Demonstrated ability to develop culinary and beverage products in a multiple unit, high-volume environment.Project Management; demonstrates the capability to achieve desired outcomes on time and within budget through the application of project management principles and techniques.Demonstrates knowledge of current consumer and industry behaviors, trends, attitudes, preferences, and needs.Demonstrated ability to develop individual talent and build strong capability in teams.Demonstrated ability to develop food offerings in a multiple concept environment.Proven excellent verbal and written communication, interpersonal, organizational and multitasking skills.A strong passion for delivering the highest quality of guest service.Strong ability to collaborate cross-functionally.Demonstrated ability to motivate, influence and supervise managerial and supervisory staff.Ability to achieve results through the flawless execution of strategies and objectives.Excellent management skills in leading a diverse team and working under tight and fast track deadlines.Ability to deal well with ambiguity and constant change.Knowledge and maintenance of all costs/food purchasing function/recipe costing/yield testing.Knowledge of food related POS, specifically TOAST.Fluency in Spanish is a plus, but not required.**ABOUT ZISLIS GROUPZislis Group is a boutique hotel and restaurant group located in the heart of Downtown Manhattan Beach, CA. For the last 25 years we have poured our heart and souls into creating spectacular establishments that offer the finest food and drinks, awe-inspiring atmospheres, and the most caring and genuine hospitality.*Job Type: Full-timeBenefits:401(k) matchingDental insuranceEmployee discountFood providedHealth insuranceLife insurancePaid time offVision insuranceSchedule:Day shiftMonday to FridayCOVID-19 considerations:COVID-19 considerations:Safety is our top priority! We strictly adhere to all COVID-19 safety guidelines as set forth by the L.A. County Department of HealthWork Location: Multiple Locations
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