Benefits:

Bonus based on performance

Competitive salary

Dental insurance

Employee discounts

Health insurance

Vision insurance

Crispelli's is on the hunt for a culinary leader. We're a small restaurant group based in the Metro area and we're looking to grow. We focus on traditional thin crust pizza with a twist. We want to help everyone live an affordable gourmet lifestyle. What's that mean? It means enjoying real food without breaking the bank.

Crispelli's is growing and we're looking for a time tested management superstar with strong experience in culinary leadership to help us continue to grow and evolve. The ideal candidate has an Executive Chef background with outstanding multi-location kitchen management expertise. They will oversee consistency with all standardized recipes and techniques for food preparation and presentation. Experience in artisan breads and laminated pastries would be ideal. Each of our 8 locations have their own Kitchen Manager who will work with the Culinary Director to ensure the highest level of product quality and execution.

This is a corporate level position. We would prefer a candidate with personal ties to the Metro Detroit community.

$100,000 -120,000/annually Medical, vision, and dental benefits Performance based bonus program.

Position Title: Culinary Director

Duties and Responsibilities:

Coaching and teaching location chefs to achieve our culinary standards and develop an evolving pipeline of new talent for growth.

Ensuring that all operational standards are communicated, understood and are being met in all locations through training, site visits and partnership with on-site management.

Support new location openings with kitchen staff selection, training, raw material supply, assistance in kitchen equipment selection and design.

Develop the mindset of all kitchen staff with specific emphasis on, managers, chefs and supervisor’s ability to recruit and properly train and develop kitchen staff. Work with executive team to ensure all kitchen tests and training material and methods are up to date.

Hold KM’s accountable for proper inventory control with an emphasis on proper rotation to ensure freshness.

Ensure all locations conform to the health and safety standards, product specifications, recipes, policies and procedures for all menu items, ingredients and supplies purchased and sold.

Hold regular visits to all locations and conduct routine inspections and evaluation of all kitchen operations including food presentation, quality, kitchen cleanliness and safety. Work with and maintain positive relationships with each locations Kitchen Manager and General Manager.

While all of Crispelli’s menu items are important there needs to be a serious focus on the pizza menu items. Pizza is the driver of our business and what mainly separates us form the competition, ensure all KMs and GM’s understand, and the staff is capable of producing to our standard.

Stay up to date on current and emerging trends, sales volume, food costs, menu mix and ingredient market price to make recommendations on menu item or ingredient additions/deletions and revisions. Produce and maintain recipe books and audit kitchen systems directly with the General Manager and Kitchen Managers.

Work closely with BOH teams to increase operating efficiency through maximizing productivity of staff, developing new procedures or streamlining processes encompassing all areas including food safety, food presentation, prep and cooking procedures, receiving and storage, labor costing, scheduling, training and testing kitchen design and kitchen equipment.

Train Kitchen Managers on all recipes. Certify all cooks and all stations at every location.