Culinary Operations Manager

6 days ago

West Vancouver, Canada Cypress Mountain Full time

**Location**:Cypress Mountain Resort***
6000 Cypress Bowl Road, West Vancouver, BC V7V 3N9

**Department**: Food & Beverage

**Status**:Full Time/Year Round (FTYR)

**Reports To**:Food & Beverage Director

**Start Date**:March 2024

Join the Cypress Team in this exciting Food & Beverage opportunity. If you have a passion for food and
are a leader above others, this role if for you. The Culinary Operations Manager is responsible for
overseeing and leading the culinary operations of the Cypress Creek Grill, the Crazy Raven Bar, Hollyburn
Lodge and five other grab-and-go style outlets. This includes the procurement of all food products, non
- alcoholic beverages, paper wares and restaurant supplies. Additionally, the Culinary Operations Manager
will manage the safe storage and rotation of all perishable and non
- perishable stock.

**ESSENTIAL DUTIES & RESPONSIBILITIES **(include but not limited to the following)**:

Actively recruit, interview and hire kitchen team. This includes Front-line Food Counter

Attendants, Back-line Cooks, Line Cooks and Dishwashers.

Welcome, onboard, train, support, motivate, and coach all kitchen team, both new and returning.

Provide coaching and management, including Team reviews and recognition.

Schedule all kitchen team and ensures workforce is commensurate with business levels.

Carry out coaching sessions and Team member reviews as well as recognition throughout the

winter season.

Responsible for the development and implementation of an accurate and structured par stock
order system for all distributors and suppliers.

Procure all perishable and non
- perishable food and non
- alcoholic beverages, paper wares and

related restaurant supplies and small wares.

Maintain enough stock of all products used for the preparation of food service menu items for all

food & beverage outlets.

Source or negotiate unit pricing on all perishable and non-perishable menu ingredients.

Keep and updated supplier, distributor, repairs and maintenance information list, complete with

account numbers, user names, passwords, order days, delivery days, order desk numbers,

company representative names, cell phone and office numbers.

Responsible for securing PO#’s from Accounting prior to ordering any items that are non-food.

Ensures that all PO’s are entered on supplier/distributor order forms.

Ensure all supplies are properly stored and rotated accordingly.

Oversee the organization and product storage cooler, freezer, dry stock room and beverage stock

trailer to ensure storage practices are food safe.

Responsible for cleanliness and maintenance of mass storage areas.

Monitor compliance with health and fire regulations regarding food preparation and service.

Assign kitchen prep Team daily duties while on shift and manage accordingly.

Forecast food production levels based on weather conditions and guest visitation levels.

Menu development and implementation in accordance with the Food & Beverage Director.

Planning of special events, menus and recipes as required by the Food and Beverage Director.

Coordinate and oversee catering events, ensuring the timely preparation and delivery of high
- quality food.

Creation and development of additional menu items i.e., specials and catering menu’s.

Implement and monitor quality control standards.

Fill in, with a hands on approach, where needed to ensure high guest service standards and to

maximize the efficiency food prep and service operations during high and low volume periods.

Investigate and resolve complaints regarding food quality and service, including follow-up.

Review work procedures and policies in conjunction with Food & Beverage Director; streamline
where necessary to achieve high productivity.

Train and lead the kitchen team in adhering to the Cypress Mountain Occupational Health and

Safety Program.

Keep records required by government agencies regarding sanitation, food storage

Attend all scheduled Team meetings and actively engage in them.

Learn and adheres to emergency procedures.

Follow, train and promote procedures as described in the Team Handbook.

Maintain a neat and efficient work area.

Take responsibility for his/her own safety and the safety of the Team

Friendly, helpful and courteous towards Team and Guests alike

Embrace the company’s core values:

- K.R.P. - Kindness, Respect and Professionalism in every interaction.
- L.E.A.D. Long Term Thinking, Excellence in Execution, Attitude is Everything and Develop

Great People.

**QUALIFICATIONS/COMPETENCIES**:

3-5 years’ experience in a high volume, fast paced experience in a high volume, fast paced food
service environment.

Bachelor's degree in culinary arts, hospitality management, or a related field (preferred)

Proven experience in a culinary leadership role, such as executive chef, sous chef, or kitchen

manager.

Proficiency in budget management and cost control

Strong leadership skills with the ability to inspire and motivate a diverse team

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