Summary of Position:The Culinary Compliance Manager provides oversight and direction to BOH teams to ensure consistent, high-quality food execution and compliance with PJWRG food safety, occupational safety, and environmental standards.
Reports to: Corporate Culinary Director
Essential Functions:Culinary Execution:- Inspects supplies, equipment, and work areas to ensure conformance to established standards.
- Trains BOH staff in the preparation, cooking, garnishing, and presentation of food.
- Develop relationships with KMs that enables them to build, maintain and deliver training programs for food operations.
Leadership:- Ensure culinary operations at the store level connect to corporate framework. Deliver consistent quality in planning and execution of standardized processes.
- Leverage established company solutions to ensure consistency, quality and efficiency within limited time-driven offerings.
- Train and manage employees to ensure knowledge of core food and promotional menus.
- Model and reinforce PJWRG coaching process.
- Monitor store performance and provide documented feedback to DO, GM, KM.
Compliance:- Ensure compliance with PJWRG food, occupational and environmental safety policies in all culinary and kitchen operations.
- Ensure compliance with all applicable policies, rules and regulations, including but not limited to those relating to food safety, health, wage and hour and purchasing of spec products.
- Manages and administers policies, programs, procedures and PJWRG initiatives necessary to ensure the BOH compliance with standardized processes, menu excellence, quality food, product builds and prep.
- Establishes and continuously improves a consistent operating framework for the identification, management, monitoring, and reporting of compliance risks and issues.
- Compare BOH schedules to actual and performance data.
- Support stores in preparation for Board of Health Department and ECO-SURE inspections
Cost Management:- Execute strategies for delivering food and labor targets.
Safety & Sanitation:- Inspects the cleaning, sanitation, and maintenance of the kitchen, including preventive maintenance of food processing equipment, food preparation areas and facilities.
- Assists in addressing and correcting issues resulting from violations on Health Inspections in a timely and professional manner.
Qualifications:- Culinary degree or equivalent experience
- For internal candidates: 5+ years Kitchen Manager experience
- For external candidates: Minimum 5 years of Kitchen Manager experience; multi-unit BOH management experience preferred
- Strong track record of developing, implementing, and maintaining recipes and food consistency.
- Proven and demonstrated knowledge and experience in all aspects of kitchen equipment and operations.
- Excellent written and verbal communication
- Bilingual in English and Spanish
- Strong computer skills to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
- Serv Safe and TIPS certification required.
- Available to work on weekends, holidays and nights as required.
- Able to work independently and as part of a team.
- Ability and willingness to travel up to 80% of their time.
Personal Attributes:- Has a "can-do" attitude and the willingness to learn and execute quickly; accepts accountability
- Works well in a team / matrixed environment and cross-functional disciplines; knows how to ensure all team members stay connected and informed
- Detail oriented; excellent planning, organizational and time management skills
- Creative and flexible attitude / style to adapt to new situations in a dynamic environment
Salary: Starting at $85,000Benefits:- Annual bonus
- Health, dental, and vision insurance
- 401(k) retirement plan and 401(k) matching
- Life Insurance
- Paid time off
- Staff discounts
- Referral Program
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