Here at NexDine, we make diversity our advantage. From the workforce we support, the clientele we service, to the food we create, diversity is our secret sauce!

Want to hear more about our Guiding Principles and what drives us? Apply below!

Job Details

Position: Director of Culinary Operations

Location: Milkwaukee, Wisconsin

Schedule: Varies

Hours: Varies

Pay Rate: $70,000

Benefits: YES!

We provide our full-time team members a generous compensation and benefits package, training, opportunity, and support. We provide resources, rewards, and incentives to our valued employees.

• Health, dental and vision insurance
• Flexible Spending Accounts
• Company-paid life insurance
• Various voluntary programs and insurances
• 401(k) savings plan
• Paid vacation, holiday, and sick time
• Employee Assistance Program (EAP)
• Weekly Paycheck
• Plus, various perks!

Summary

The Director of Culinary Operations is responsible for serving as the culinary and operations expert within both campuses including oversight of all aspects of culinary production, purchasing, sustainability, and program development reporting to the General Manager.

Essential Functions

• Promote and develop existing programs to enhance new concepts that ensure the highest possible quality of food service.
• Review, recommend, and standardize prices, products and budgetary allotments regarding food purchasing costs.
• May assist with the development of short- and long-term financial goals for units consistent with purchasing objectives.
• Actively engage in tasting cafe and resident food products for quality and consistency. Observe service delivery and interact with guests to ensure positive guest experiences.
• Monitor and forecast food purchasing expenses to ensure company goals are met on a quarterly and annual basis.
• Develop short- and long-term operational strategies in partnership with the executive team.
• Lead and manage a highly productive, motivated, and driven team through strong communication, empowerment, reward, and coaching techniques.
• Manage client relationships to maintain client satisfaction and account retention.
• Engage in strategic planning and manage short- and long-term initiatives.
• Assess unit manager leadership performance and provide appropriate guidance and/or recognition.
• Ensure effective engagement with unit managers and consistent flow of information in both directions to reinforce a culture of collaboration, trust, and open communication.
• Generate revenue through menu engineering, pricing strategy and other incentive and marketing techniques.
• Establish and monitor meaningful metrics to track operational and leadership effectiveness as well as the impact of programmatic efforts.
• Oversight of high-level client and resident catering events.
• May oversee operational framework for each unit, such as OSHA regulations, state regulations, work methods and procedures manuals, and federal and state guidelines on personnel administration and ensure all employees understand and maintain the necessary requirements.
• May implement corrective action plans to solve organizational or departmental problems.
• Establish departmental responsibilities and coordinate functions among departments and units.
• May perform other duties and responsibilities as assigned.

Skills/Aptitude

• Leadership
• Culinary Acumen
• Performance Management
• Communication Proficiency
• Customer/Client Focus
• Teamwork Oriented
• Collaboration
• Business Acumen
• Presentation Skills

Supervisory Responsibility

This position serves as a member in the leadership team and is responsible for the performance management and hiring of the employees within the culinary department.

Work Environment

This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives. The employee is frequently exposed to heat, steam, fire, and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 50 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Required Education and Experience

• Bachelor's degree, culinary school certificate or degree or equivalent combination of education and experience

• 5 - 10 years of culinary experience

Preferred Eligibility Qualifications

• ServSafe Manager Certification
• Choke Safety Certification
• Allergen Awareness Certification (MA)

Who We Are:

We're NexDine, a fast-growing specialty dining service provider, we're the "Fresh Idea People". We offer excellent working conditions, empower creativity, cool technology and of course, great food.

We hire and keep great people! We work as a team and everyone contributes to the success of our business. We want our employees to get excited about making great food while keeping our customers satisfied and coming back for more! We want you to continue to learn new things and also teach others what you know so you too can grow! We empower our people to make the choices that ensure every NexDine customer is satisfied with our services. We all work hard, love what we do and have fun too!

NexDine is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other classification protected by law. NexDine participates in E-Verify.