Director of Culinary Operations

Fox Restaurant Concepts - Phoenix, AZ

Full-time - Senior

Phoenix, AZ

51-100 employees

Food Services and Drinking Places

About the position

Blanco Cocina + Cantina is seeking a Director of Culinary Operations who has a passion for amazing food and hospitality. This position is based in Phoenix, AZ, and will play a key role in providing leadership to the unit-level General Managers and Executive Chefs. The Director of Culinary Operations will be responsible for overseeing all day-to-day operating activities, staffing, revenue growth, expense management, cost control, and margin control. This role is highly visible and is tasked with consistently delivering guest service excellence, operational effectiveness, and strong revenue numbers. The ideal candidate will possess strong interpersonal and motivational skills, the ability to effectively supervise and inspire staff, and the ability to work well under pressure. They must have extremely high standards and attention to detail, be well organized, and able to multitask. A high level of personal initiative, action, and results orientation is essential. The Director will also be responsible for developing kitchen leaders to open new markets and provide ongoing kitchen and culinary operations support across all markets. They will direct culinary operations to meet budget and other financial goals while protecting the Fox Restaurant Concepts brand. The role involves driving new and current menu items that meet guest desires for fresh, flavorful, high-quality food with appropriate variety and consistent execution across all restaurants, while also delivering necessary margin contributions. Keeping abreast of trending developments by exploring new menu items, cooking methods, procedures, and equipment is crucial. The Director will adjust and develop recipes to better utilize ingredients, improve operational execution, and enhance food quality excellence, while also reducing waste and improving profitability. They will work with vendors to develop new products and concepts that are signature to the brand and deliver better margins. Additionally, the Director will optimize back-of-house operations, including efficient kitchen design, improving equipment packages, and enhancing safety and sanitation practices.

Responsibilities

• Oversee all day-to-day operating activities of the culinary operations.
• Provide leadership to unit-level General Managers and Executive Chefs.
• Manage staffing, revenue growth, expense management, cost control, and margin control.
• Deliver guest service excellence and operational effectiveness.
• Drive new and current menu items that meet guest desires for quality and variety.
• Keep abreast of food trends and adjust recipes accordingly.
• Develop kitchen leaders to open new markets and provide ongoing support.
• Optimize back of house operations for efficiency and safety.

Requirements

• Minimum of 5 years of proven success as a multi-unit leader or Corporate Chef in a high volume, scratch kitchen environment.
• Strong interpersonal and motivational skills.
• Ability to effectively supervise and inspire staff under pressure.
• Extremely high standards and attention to detail.
• Well organized and able to multitask.
• High level of personal initiative, action, and results oriented.
• Strong financial acumen and command of the P&L.

Nice-to-haves

• Experience in a best-in-class restaurant environment.
• Knowledge of current food trends and hospitality standards.

Benefits

• Dental insurance
• Health insurance
• Paid time off
• Relocation assistance
• Retirement plan
• Tuition reimbursement
• Vision insurance