Upward Projects LLC

  • Culinary Standards Manager

    Job Locations
    US-AZ-Phoenix
    Category
    Lab (Home Office)
    Brand
    Upward Projects Lab (Main Office)
  • WHAT YOU BECOME

     

    TAKE YOUR CAREER UPWARD!!!

     

    Become an inspiring and professional leader that delivers structure and standards for a diverse culinary team. Your influence will help create unforgettable guest experiences through great food, great people, in great spaces. 

    WHO WE ARE

    We are a restaurant group that thrives on creating authentic and inspiring experiences for the communities we serve. Through the contributions of countless incredible people, past and present, we’re headed to the moon with a simple mission — to make people feel good.

    • What Fuels Us

    Our eclectic team is comprised of some of the most talented, grounded, and innovative people you’ll ever meet. While no one is quite like the other, it’s our common values that bring us all together!

    • Power To The People - Have a Voice

    We encourage you to give your feedback. Ideas and innovation are what catapult us forward!

    • Humble Beginnings - Intellectual Humility

    Humility is the foundation of curiosity, and curiosity fuels the drive to discover. There is often a better way, so we’re always on the hunt.

    • Inspired Spaces - The Details Matter

    Every detail has intention – from the ingredients, hospitality, to the art and music. The details are the difference between good and great.

    • Keeping it Real - Open & Honest

    Be your authentic self – it helps build an environment of trust, open communication and diversity.

    • Come One, Come All - Working Together We’re stronger together

    We take pride in the pursuit to be the best, but we can only do that as a collaborative team.


     

     

    WHAT YOU DO

    The primary responsibilities of this position are to consistently execute processes for food safety and quality, culinary standards, culinary practices, and overall cleanliness standards of all concepts within the company 

    SPECIFIC JOB DUTIES

     

    People – Leading Others

    • This position is indirectly responsible for of all members of the culinary leadership team on the store level
    • Act as a brand ambassador for the company and provides communication through various mediums with a skilled ability to connect the company Culinary vision with the communities we serve
    • Champion training programs and materials in collaboration with the Training Department to optimize knowledge, skill, and abilities of the Culinary team
    • Promotes a fun and positive work environment with a strong focus on side-by-side instruction and development of Culinary leaders when providing feedback
    • Promotes a diverse work environment free of discrimination or harassment 

    Menu Research & Development

    • Assist with the design of kitchens for efficiency and timing of dishes and storage of product
    • Documents and develops menu standards, processes, and recipes
    • Culinary Processes and Procedures 

    Food Quality and Safety

    • Responsible for the food quality and execution of recipes, plate specs and taste plate at all locations
    • Develop the reporting of specific metrics to communicate the performance of menu items, sanitation of stores, and product costs
    • Ensures Culinary processes of quality, safety, and sanitation are being followed and practiced in all store locations
    • Responsible for Everclean oversight and execution
    • Responsible for County Health inspection oversight and execution
    • Responsible for investigation and resolution of all foodborne illness claims 

    Repairs & Maintenance

    • Cleanliness of facilities is to company standards
    • Store leadership is setting-up restaurant on time for service and meets company standards
    • Approved equipment is being serviced, cleaned, and maintained
    • Proactively assess the state of Culinary facilities
    • Follow-up and completion of repairs
    • Expedite high priority repairs

    Capital Expenditures

    •  Provides recommendations on renovations
    • Handles the planning and budgeting of items needing attention with large expenditures

    New Store Openings

    • Support Area Management and Training through the process of opening
    • Establishes vendor relationships for new store openings and plans the arrival and distribution channels of product

    Maintain the Foodager Platform

    • Inventory items
    • Units of measurement

     

    ADMINISTRATIVE DUTIES

     

    Schedule planning and entry into Google Calendar

    Plan out store visits

    Response to action items

    Organize and plan for scheduled meetings

    Communication of priorities and follow up to the stores

    Review metrics and analyze trends in data

    Employee/Management and behavior communication review and follow up of leadership

    Conducts facility audits

    Safety and sanitation

    Everclean review and follow up

    Define and document any changes to culinary processes and procedures

    Continual audit processes for Everclean, Foodborne Illness Claims, and County health inspections

    RFP for vendors, products and services

     

     

    MEETING RHYTHMS

     

    Daily Routines

     

    Review daily sales results

    Review Yelp!

    Restaurant visits

    Check e-mails throughout the day

    Check the Mosh and be active

    Check Wunderlist (Facilities)

    Employee issues addressed

    Response to action items

    Audit taste plates

    Audit facilities and equipment

    Audit culinary processes and procedures

     

    WEEKLY ROUTINES

     

    Jam w/ Culinary Quality Assurance Manager

    Review Sales and Labor results versus budgets

    Review inventory counts (Food)

    Review Yelp! Trends

    Concur

    Audit GM/EC JAMs, Manager Meetings

    Planned admin time (i.e., Lab or off-site)

    Attend L-10 Ops team meeting, execute assign to-dos

     

    PERIOD ROUTINES

     

    JAM w/ Dir. of Ops (Bi-Weekly)

    GM/EC EOP meeting

    Facilities Audits

    Plan out next period (schedule)

    Performance reviews

    MIT Certifications

    Metric/KPI review

    Audit culinary service with managers

    Travel to locations in other markets

     

    QUARTERLY ROUTINES

     

    Leadership quarterly meetings

    Set quarterly rocks

    Vendor assignments (relationship temp check, RFP, invoice audit, etc.)

    Store Quarterly meetings (Anniversaries, Training, MVPs)

    Chef BODs

    Execute menu changes

     

    METRICS/KEY PERFORMANCE INDICATORS

     

    Current sales versus budgeted sales

    Current food costs versus budgeted

    Current turnover in each department and overall versus company goal

    Culinary team: 107.7%

    Salaried Management: 39.6%

    Facilities audit score versus company expectation (90%)

    Everclean audit score versus company expectation (90%)

    Customer service Yelp! Score versus company goal (4.5)

    Execution of Quarterly Rocks to plan (90%)

     


     

    COMPETENCIES

     

    Leadership- the ability to organize and motivate people to get things accomplished in a way that everyone feels a sense of fair and consistent order and direction

     

    Attention to Detail- the ability to see and pay attention to details; the ability to recognize the component parts of a procedure or object, and to verify the correctness or error in an individual part or procedure

     

    Concrete Organization- the ability to understand the immediate, concrete needs of a situation and to establish an effective action plan for meeting those needs

     

    Emotional Control - The ability to maintain a rational and objective demeanor when faced with stressful or emotional situations; a measure of self-composure in a difficult situation and the ability to act objectively, rather than impulsively or emotionally

     

    Evaluating Others - the ability to perceive and understand the feelings and attitudes of others; the ability to place oneself “in the shoes’ of another and to view a situation from their perspective

     

    Gaining Commitment - the ability to develop and invoke a self-starting attitude in employees in their pursuit of goals; the ability to motivate employees to do their best and to provide them with practical, concrete ideas and methods by which they can achieve their goals

     

    SUPERVISORY RESPONSIBILITY

     

    This position is responsible for the direct supervision of the assigned culinary teams in multiple stores

     

    WORK ENVIRONMENT

     

    This job operates in a kitchen setting and requires mobility in tight and confined areas. The environment is fast-paced and requires the ability to work under stress with rigid time- constraints. This position requires travel from store to store on a daily basis. This position will come in contact and use heavy to light machinery used to prepare food and beverages. The use of a Mac & printer are required. The position is exposed to high-energy loud music levels (8+ hours)

     

    PHYSICAL DEMANDS

     

    The physical demands here are representative of those that must be met to successfully perform the essential functions of this job. This position requires the ability to walk/stand and sustains physical activity for extended periods of time (8+ hours). Must be able to communicate effectively in written and verbal form. Requires high and low levels of movement with the ability to reach with arms, kneel, crouch, climb, balance, and squat.

     

    Requires the grasping, carrying, lifting, pushing, and pulling items of 50 lbs. and at times up to 100 lbs. Requires a heavy amount of time using fingers and wrists with precision and promptness. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

     

    POSITION TYPE/EXPECTED HOURS OF WORK

     

    Full-time position that requires a flexible schedule, often-working workdays, weekends, and holidays. Shifts include normally as early as 7 a.m. and as late as 2 a.m. and can fluctuate often.

     

     

     

    EXPERIENCE AND EDUCATION

     

    The position requires 1-3 years of full-service restaurant Culinary Multi-Unit/Regional Manager experience or equivalent experience. Internal candidates must be in good standing and free of performance issues within 1-year time-period. Combined work experience and education will be considered in decisions.

    Bachelor’s degree Hospitality, Management, or Business preferred. Culinary certifications and education is heavily considered.

    State Food Handler’s Management Certification is required

     

    OTHER DUTIES

     

    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.

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