Culinary Director

Description: This role is pivotal in overseeing the quality, cleanliness, service, profitability, and overall efficiency of the kitchen operations. Reports to: Restaurant General Manager Key Responsibilities: • Collaborate with Assistant Managers and restaurant staff to address operational issues related to service quality and cleanliness. • Ensure timely completion of all financial and operational deadlines related to the kitchen. • Monitor restaurant profitability and proactively address any deficiencies. • Identify operational needs and implement corrective actions. • Support the development of staff members to prepare them and the business for future growth. • Facilitate quarterly staff meetings to discuss areas of responsibility. • Manage marketing tasks, ensuring all deadlines and new programs are adhered to. • Conduct monthly inventory checks to maintain proper stock levels. • Foster a positive work environment to enhance staff morale. • Interview all potential staff in a multi-step recruitment process. • Oversee staff training programs to ensure compliance and completion. • Uphold safety and security protocols for the restaurant and personnel. • Ensure proper ordering, receiving, and handling of food and supplies. • Maintain respectful interactions with all guests and staff. Requirements: • Employees must be available on Sundays on a rotating basis; Monday availability is a plus. • No visible piercings except for ears; visible tattoos must be non-macabre and non-violent. • Comply with all safety, sanitation, and administrative procedures. • Maintain a professional demeanor while working in a fast-paced environment. • Adapt to varying temperature conditions throughout the restaurant. • Be prepared to conduct weekly cleaning and maintenance duties. • Arrive at the workplace on time for scheduled shifts. • Provide guests with information regarding operation hours, to-go orders, etc. • Address any guest inquiries about our products or services. • Comply with all state and federal laws regarding alcohol service. • Maintain sanitation standards and ensure proper food storage practices. • Clean and sanitize kitchen equipment and surfaces following safety protocols. • Be physically able to lift items up to 50 lbs. to waist level. • Move items weighing up to 30 lbs. a distance of up to 25 feet. • Stand and remain active for shifts lasting 8 to 12 hours, including navigating stairs. Dress Code: • Wear a clean, pressed kitchen T-shirt. • Keep a thermometer and sharpie on hand. • Wear a Capital Ale House hat with no other visible head covering. • Dress in black pants or kitchen checks. • Use sturdy, closed-toe non-slip shoes. • Wear socks. • Keeps facial hair neat and trimmed, with no jewelry except for a wedding band and earrings. • If wearing artificial nails or polish, food handlers must wear gloves during food preparation.