Pivot Culinary: Your Trusted Partner in Professional Sports Nutrition

At Pivot Culinary, we are committed to delivering consistent, high-quality service, fostering authentic relationships, and overseeing sound nutrition for professional athletes nationwide; with a vision to "feed people good, nutritious whole foods that taste awesome". Whether at home or on the road, Pivot Culinary ensures professional sports teams are fueled to perform at its best. We are passionate about helping these teams to Nourish, Perform, & Evolve through exceptional food and service, wherever the game takes them.

Location: Jupiter, Florida

Tentative Start Date: First week of January 2025!

POSITION OVERVIEW

The Culinary Operations Manager provides oversight and direction for the daily operations of the culinary team, ensuring seamless production and delivery of exceptional food services. This role emphasizes leadership, strategic planning, and operational excellence to uphold consistent food quality, optimize team performance, and maintain the highest service standards.

The Culinary Operations Manager also oversees operations drivers, ensuring the smooth execution of logistical functions such as deliveries, inventory management, and transportation. This includes coordinating schedules, monitoring driver performance, and ensuring timely, accurate deliveries to meet the needs of clients and business locations.

RESPONSIBILITIES & DUTIES

• Supervise and coordinate staff to ensure smooth and efficient operations
• Train, motivate, and manage staff to create a positive team morale and atmosphere
• Develop and maintain positive relationships with clients to ensure their needs are met
• Implement and enforce company policies and procedures to maintain safety and sanitation standards
• Ensure that all equipment is functioning properly and perform routine maintenance as needed
• Manage scheduling and timekeeping of staff
• Hire, train, schedule, and manage all Operations Drivers and other applicable staff.
• Sports Facility vendor management - during spring training and year-round 
• Oversee all maintenance of vehicles and catering equipment.
• Oversee kitchen LKB for events, and verify all items on BEO are in the van.
• Assist the Management Team with logistics for event days.
• Attend all BEO meetings and Manager Meetings.
• Continue to go on deliveries and be part of on-site service as needed.
• Maintain order, organization, and inventory of the operations warehouse
• Continued development of catering operation efficiencies
• Assist Managers as needed

KEY ATTRIBUTES

• Professional appearance complemented by exceptional oral and written communication and presentation skills for internal and external audiences.
• Proven ability in leadership, communication, and negotiating techniques to create memorable moments for clients. 
• Creative, energetic outgoing personality with organizational skills and attention to detail. 
• Must possess a burning desire and commitment for continuous improvement.
• Distinctive entrepreneurial and sustainable thinking and acting with a strong focus on customer orientation.
• Experience facilitating meetings.
• Keen attention to detail with the ability to track and manage multiple projects at one time.
• Ability to act efficiently on last-minute projects.
• Proficiency with Microsoft Excel, Word, PowerPoint / general computer literacy.
• Demonstrated ability to coordinate and facilitate the completion of large administrative projects in a timely manner, including meeting strict deadlines.
• Proactive and service-oriented but easy going personality.
• Self-starter with demonstrated ability to work both independently and within a team.
• Ease in getting along with team members at all levels.
• Experience managing up
• Consistency and a high degree of quality in work.
• Excellent execution – a perfectionist.
• Curiosity and a constant interest in learning.
• Excellent judgment, discretion, and diplomacy.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

• Good physical condition in order to lift moderate weights, move quickly and remain on feet for prolonged long periods of time.
• A sincere desire to provide the utmost quality service.
• Possess a pleasant personality to effectively deal with guest and employee questions and service, and contribute to the overall atmosphere of teamwork.
• Must be keen with attention to detail.
• Well-groomed appearance.
• Must have the ability to determine expectations, measure effectiveness in processes, enforce quality standards, and meet commitments. 
• Display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results. 
• Excellent time management skills. 
• Have strong work ethics and a high level of confidentiality to ensure proper handling of sensitive information. 
• Ability to work both independently and as part of a team. 

Requirements: 

• Must have a valid Driver’s License, reliable means of transportation and an acceptable MVR report. 
• Possess a valid Food Handlers Card 
• Must be ServSafe Certified
• High school diploma or equivalent required; some college education preferred
• 2+ years of experience in a supervisory role in the food service industry
• Strong customer service skills and the ability to interact with customers in a friendly and professional manner
• Excellent communication skills, both verbal and written, with the ability to effectively communicate with staff and clients
• Knowledge of food service safety and sanitation regulations
• Strong organizational and time management skills
• Ability to work well in a fast-paced environment and handle multiple tasks simultaneously
• Proficiency in Microsoft Office and experience using POS systems
• Conversation Fluency in Spanish is a plus but not required. Fully fluent in written and spoken English is required.