Situated in San Francisco's historic Jackson Square, Lindsay and Chef Michael Tusk own and operate Quince & Co Hospitality; a collection of unique restaurant concepts ranging from a Three Starred Michelin flagship to more casual, volume-based concepts, all unified in a commitment to exemplary hospitality, creativity, and a desire to innovate and continually reinvent. Quince & Co is a value-driven company committed to creating rewarding experiences for all team members with growth opportunities for advancement.
SUMMARY OF POSITION
Quince & Co is looking for a strategic leader with excellent interpersonal skills to guide and inspire the culinary operations for all Quince & Co venues including Quince Restaurant, Cotogna, Verjus, Officina and future projects. The ideal candidate has experience working as an executive chef and leader across multiple venues, strong financial and systems acumen, and the ability to communicate effectively to all stakeholders.
The Director of Culinary Operations is responsible for the sustained success, growth, and overall asset management of the Company as measured by the budgeted goals and owner's objectives. Fundamental to the position is an understanding of the Quince & Co vision, plans for the company, and the ability to communicate and manage information effectively across the organization.
ROLE AND RESPONSIBILITIES
Support Culinary and Events teams to meet targeted financial goals including but not limited to; budgeted cost of goods, labor budgets, targeted inventory levels, purchasing budgets and controls for all operations under the Quince & Co. umbrella.
Contribute to overall company strategy in the areas of culinary development, revenue and profitability, facilities management, inventory/resource management, and HR to ensure that the company achieves its short and long-term objectives.
Direct and oversee the BOH upper management and team to ensure they are motivated and trained to fulfill their responsibilities to the company standard.
Develop and implement policies and SOPs to ensure that core operational functions achieve their business objectives.
Work with all chefs on dish development.
Be a culinary liaison to help bring Chef Tusk's vision to life in all venues.
Strategize ways to cross utilize products between restaurants and events with a heavy emphasis on showcasing the products that we grow on our farm.
Maintain working relationships with all other Quince & Co. leadership to ensure effective co-ordination of company activities in support of corporate objectives.
Oversee all operating expenses to operational budgets pertaining to the Culinary and Events Department
Ensure that all restaurants perform at the highest standard and certification of San Francisco's Public Health Department requirements. Ensuring compliance with local, state, and federal regulations and regulatory agencies, efficiency of services and delivery of optimal customer service.
POSITION REQUIREMENTS, KNOWLEDGE, AND ABILITIES
Experience in Multi-Unit Leadership
Experience as an Executive Chef
Michelin experience prefered
We are an Equal Opportunity Employer committed to inclusion and diversity. We ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.