Culinary Director - Los Angeles, United States - New School Consulting

New School Consulting

Verified Company

Los Angeles, United States

3 weeks ago

Posted by:

Mark Lane

beBee recruiter

Description

Job Title:
Director of Culinary Operations Little Fatty x Fatty Mart

Company:

Little Fatty x Fatty Mart

Location:

Mar Vista

Compensation:
95-100k

About Little Fatty:

Chef/owner David Kuo, found his true calling in the kitchen after leaving the confines of a 9-to-5 job.

His culinary education at the California School of Culinary Arts paved the way for experiences under culinary luminaries like Wolfgang Puck and Jean-Georges Vongerichten.

In 2014, Kuo introduced Status Kuo, a fusion of Asian flavors and American comfort.

Today, reimagined as Little Fatty, the focus shifts to Taiwanese soul food, a tribute to Kuo's upbringing as a first-generation Angeleno.

The name "Little Fatty" affectionately mirrors Kuo's childhood moniker, "xiao pang". A neighborhood favorite, Little Fatty exemplifies what we all love about LA dining; authenticity, creativity, narrative, and deliciousness.

About Fatty Mart:

Fatty Mart emerges as the eco-conscious solution to the demand for a convenient and upscale grocer, nestled in the vibrant heart of Mar Vista.

Our establishment caters to a diverse range of tastes with multicultural specialties, offering options for dining in, grabbing on the go, and convenient delivery services.

Collaborating closely with local growers, we prioritize quality ingredients sourced sustainably, reflecting our core commitment to environmental responsibility.

With a wide variety of diverse retail offerings, a counter-service restaurant menu, and a full coffee bar, Fatty Mart provides a "choose your own adventure" experience for cherished guests.

Little Fatty and Fatty Mart are seeking an experienced Chef to oversee all aspects of culinary operations within both concepts.

As the Director of Culinary Operations, you will be the key leader in our culinary team.

Working closely with the General Manager, Company Executive Chef, and Ownership, you will be responsible for overseeing all kitchen operations, ensuring the highest quality of food is consistently delivered to our guests in both Little Fatty and Fatty Mart.

You will develop and integrate robust systems to ensure operational efficiency and efficacy while maintaining quality control for the company's high standards.

Additionally, you will be tasked to develop and lead a strong team who will help you develop and execute a variety of new and enticing culinary programs within the company.

Responsibilities:

Key Responsibilities:

Oversee daytoday kitchen operations, including food production, inventory management, and equipment maintenance.
Collaborate with the Chef-Owner and General Manager to optimize kitchen workflow, streamline processes, and improve operational efficiency.
Ensure a clean, organized, and sanitary kitchen environment,
adhering to food safety and sanitation standards at all times

Implement effective strategies for ingredient storage, rotation, and waste reduction to maximize freshness and minimize costs.
Take direction from the Chef-Owner to understand Little Fatty x Fatty Mart brand standards and culinary direction ensuring all dishes meet these specifics.
Direct and supervise food preparation activities, ensuring adherence to established recipes, quality standards, and food safety guidelines.
Continuously monitor and maintain the presentation, taste, and consistency of all menu items for all culinary programs including restaurant menu, grabandgo, catering, events, seeking ways to elevate the culinary experience.
Provide strong leadership, guidance, and mentorship to the kitchen team.
Participate in recruiting, training, and developing kitchen staff, ensuring they possess the necessary culinary skills and knowledge to excel in their roles.
Conduct regular performance evaluations, provide constructive feedback, and implement training programs to enhance skills and promote professional growth within the team.
Foster a positive and collaborative work environment, promoting teamwork and effective communication among kitchen staff.
Ensure accountability among all team members by becoming a consistent presence through the concepts.
Ensure adherence to strict food safety and sanitation standards throughout the kitchen operation.
Oversee proper cleaning and maintenance of kitchen equipment and workspaces.
Develop and enforce protocols for personal hygiene among kitchen staff.
Implement and monitor HACCP principles to identify and address potential food safety risks.
Train and educate kitchen staff on food safety procedures and best practices.
Take immediate action to address any food safety concerns or incidents.
Conduct regular inspections to maintain cleanliness and compliance with regulations.
Maintain accurate records of cleaning schedules, temperature logs, and staff training.