Food and Beverage Manager at Soupah Kitchen & Co.

• As aF&B manager, you will be responsible for the overarching targets and goals of all restaurant's daily operations.
• You will design menus and ensure that food and beverages are stored safely.
• Your duties are to establish a menu / recipe, determine the right packaging, plan budgets, and calculate what to charge for items.
• This career requires numerous years of experience in the service industry, typically including time as an executive chef.
• Other qualifications may include education at a culinary institute or a hospitality school. Essential skills for the job include leadership, budgeting and financial experience, and a strong knowledge of health codes and food safety.

Responsibilities :

• Oversee and lead the operations of our ghost kitchens, ensuring the highest quality standards are met
• Develop and execute menu concepts that showcase the richness and diversity of food concepts and cuisine
• Collaborate with our team members to create innovative and enticing dishes that capture the essence of different flavors
• Conceptualize the right packaging and designs for each menu item and evaluate the effectiveness
• Maintain and enhance food quality, presentation, and consistency across all our ghost kitchen locations
• Provide guidance and mentorship to our culinary team, fostering a culture of continuous improvement
• Stay updated on industry trends, emerging ingredients, and culinary techniques to bring fresh ideas to our kitchens
• Control and direct the food preparation, pricing and packaging processes and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and polish dishes before they are established and presented to customers across all locations
• Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards.
• Coordinate training activities for kitchen and back-of-house associates to meet service level standards.
• Maintain and monitor sanitation, safe food handling practices, and workplace safety in food service operations as required by Local, State and Federal guidelines.

Requirements :

• Creative problem-solver who brings passion, enthusiasm and fresh ideas.
• Proven track record of being organized, dependable and self-motivated.
• Minimum of 2 years cognate experience 
• At least 2 years holding a previous Executive Chef position (prior to culinary role).
• Knowledge of compliance and food safety regulations
• Basic knowledge of food packaging
• Strong knowledge of food certifications and standard regulator compliances
• Proven ability to manage and motivate a culinary team
• Strong understanding of branding and marketing within the food industry
• Excellent organizational and communication skills