Fox Restaurant Concepts - Phoenix, AZ
posted 4 months ago
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.