Culinary Director

Role : Culinary Operations Manager, Big Sky

Reports To : Director of Operations, Big Sky

Direct Reports : Buck’s Culinary Team, Tips Up Culinary Team, Block 3 Culinary Team

Current Operations : Bucks, Tips Up, Block 3

Classification : Exempt

Key Relationships : General Managers, Apres Cru, Marketing, HR Lone Mtn. Land

Position Overview :

The Culinary Operations Manager is the hands-on senior leadership position within

the Culinary Department. They are based out of Bucks where they are actively

involved in service, managing the culinary team and also ensuring culinary standards

are met at Block 3 and Tips Up.

They are responsible for continually elevating our culinary operations through,

development of talent, financial acumen, and ensuring consistency in execution.

They must have a pulse on food, labor, development costs and expenses as it pertains

to culinary operations while coaching their teams to do the same.

They work with supporting departments (marketing, finance, accounting,

design / development, operations) to continually evolve and elevate our operations

and offerings, monitoring their impact on the business, while identifying and

providing solutions to new opportunities that present themselves.

As a growing company, they are constantly developing and recruiting great talent

for our current and future needs. In conjunction with operations and HR, they

create training and development programs to aid in the growth and creation of a

community that will improve retention and set our teams up for success.

They place a maniacal focus on food safety and cleanliness in our operations.

Working with our Operations Team, they help monitor and ensure compliance

with all systems and standards to ensure the business thrives on all levels.

The Culinary Operations Manager is an ambassador of our brand, both internally

and externally and is an engaged and active contributor to the overall success of all

of our brands.

Key Responsibilities

• Bring to life the Apres Cru values through every interaction
• Work with Culinary Teams to recruit, interview and develop great talent
• Create and execute overarching culinary training development

program in conjunction with operations

our restaurants

new restaurant openings, sous chef calls, chef calls, directors calls and

pre-shifts

teamwork

and translate into action items

Systems and Operations

execution across all culinary operations

proactively develop and rollout new menu items

implementation and actively maintain a recipe database and properly mapped

recipes

and food safety and systems are in place and adhered to on a daily basis

capitalize / correct any trends on a weekly and monthly basis

with projected business levels

oversight at Bucks, Tips Up, Block 3

markets

team on client needs and menu development

assessments from the BOH point of view

Development

and operations for transitions and seasonal ramp up

other ancillary endeavors

development and partnership opportunities

and cap-ex projects

events and festivals

Additional Skills and Responsibilities :

solve a variety of changing situations under stress.

interests with the goal of obtaining cooperation.

high-caliber teams at upscale restaurants.

weekends is expected

projects is expected

amounts of time

conditions that produce cuts or minor burns

Preferred Experience :

performance

especially Microsoft Office (Word, Excel, Outlook, PowerPoint), G-Suite, Toast

POS, Craftable, OpenTable etc.