Food Service Jobs | COO (Chief Operating Officer)

COO (Chief Operating Officer)

New Orleans, LA

Description

The Role:

We’re looking for a highly motivated, disciplined, team-oriented Chief Operating Officer to drive the organization’s business growth in support of the overall mission. You should have significant experience building and implementing systems and technology to streamline, standardize, and improve work flows. You should get excited about mentoring others and identify strongly with our organization’s mission, vision, and values. If this sounds like you and you have 5 or more years’ experience leading operations in a foodservice business, then this position may be for you! Though all are welcome to apply, successful candidates will likely be ServSafe certified and have a bachelor’s degree or higher in business, culinary science, or a related field.

Duties:

Develop, monitor, and ensure compliance with all objectives related to business operations
Coordinate with the Chief Program Officer to ensure that all operating business units of Liberty’s Kitchen support and advance programmatic objectives
Establish and maintain standard operating procedures for the organization’s operating units
Support Site Directors as operational issues arise, and ensure that they have the resources and direction required to fulfill their mission
Collaborate with the human resource officer on human resource issues, including recruitment and retention, staff development, and employee training.
Coordinate with Site Directors on equipment maintenance schedules and facilities upkeep.
Promote a cohesive team environment among staff and managers that encourages cooperation, creativity, and excellence
Work collaboratively with the Chief Financial Officer to ensure uniform preparation of budgets and consistent, accurate, and timely financial reporting
Delegate responsibilities to empower others to grow and contribute to the mission
Identify and implement supply chain efficiencies to reduce cost of goods sold
Leverage food system technology solutions, including point of sale system, to help all LK businesses achieve maximum effectiveness
Leverage production across all operating units for maximum quality and efficiency
Make recommendations on major business decisions
Lead new business development for Liberty’s Kitchen, seeking out and responding to mission-aligned business opportunities that will generate revenue and achieve social impact
Identify opportunities for staff to learn, grow and develop their abilities
Serve as the operations representative on the Executive Team

Schedule

8:00 AM – 5:00 PM, Monday – Friday, with occasional evenings and weekends required

Travel

Weekly travel via personal transportation to locations of all operating units within New Orleans metro area.

Why You Should Apply

Competitive Pay
Mission-Driven Work
Excellent Medical, Vision, and Dental Benefits
Delicious Meals EVERY Work Day
15 Days PTO + Paid Holidays

Requirements

Bachelor’s degree in Business, Culinary Science, Food & Nutrition, or related fields, required.
ServSafe Certification, preferred.
5+ years of recent experience managing the operations of a restaurant or food service business, required.

Competencies: Knowledge, Skills, Abilities

Microsoft Office Suite , Administration and Management , Customer and Personal Service , Personnel and Human Resources , Mathematics , Active Listening , Coordination , Monitoring, Social Perceptiveness, Education and Training, Service Orientation, Problem Sensitivity, Deductive Reasoning, Interpersonal Communication, Organization Skills, Project Management

PLEASE SUBMIT A COVER LETTER WITH YOUR RESUME!

Job Info

New Orleans, LA

Liberty's Kitchen

Posted on: 03/22/2018

Position Available: Immediately

Work Permit: Applicants who do not already have legal permission to work in the location of this job will not be considered.

Management Position: Yes

Contact Info

Address: 300 N Broad Street , New Orleans, LA, 70119, US

Description

The Role:

Duties:

Develop, monitor, and ensure compliance with all objectives related to business operations
Coordinate with the Chief Program Officer to ensure that all operating business units of Liberty’s Kitchen support and advance programmatic objectives
Establish and maintain standard operating procedures for the organization’s operating units
Support Site Directors as operational issues arise, and ensure that they have the resources and direction required to fulfill their mission
Collaborate with the human resource officer on human resource issues, including recruitment and retention, staff development, and employee training.
Coordinate with Site Directors on equipment maintenance schedules and facilities upkeep.
Promote a cohesive team environment among staff and managers that encourages cooperation, creativity, and excellence
Work collaboratively with the Chief Financial Officer to ensure uniform preparation of budgets and consistent, accurate, and timely financial reporting
Delegate responsibilities to empower others to grow and contribute to the mission
Identify and implement supply chain efficiencies to reduce cost of goods sold
Leverage food system technology solutions, including point of sale system, to help all LK businesses achieve maximum effectiveness
Leverage production across all operating units for maximum quality and efficiency
Make recommendations on major business decisions
Lead new business development for Liberty’s Kitchen, seeking out and responding to mission-aligned business opportunities that will generate revenue and achieve social impact
Identify opportunities for staff to learn, grow and develop their abilities
Serve as the operations representative on the Executive Team

Schedule

8:00 AM – 5:00 PM, Monday – Friday, with occasional evenings and weekends required

Travel

Weekly travel via personal transportation to locations of all operating units within New Orleans metro area.

Why You Should Apply

Competitive Pay
Mission-Driven Work
Excellent Medical, Vision, and Dental Benefits
Delicious Meals EVERY Work Day
15 Days PTO + Paid Holidays

Requirements

Bachelor’s degree in Business, Culinary Science, Food & Nutrition, or related fields, required.
ServSafe Certification, preferred.
5+ years of recent experience managing the operations of a restaurant or food service business, required.

Competencies: Knowledge, Skills, Abilities

Microsoft Office Suite , Administration and Management , Customer and Personal Service , Personnel and Human Resources , Mathematics , Active Listening , Coordination , Monitoring, Social Perceptiveness, Education and Training, Service Orientation, Problem Sensitivity, Deductive Reasoning, Interpersonal Communication, Organization Skills, Project Management

PLEASE SUBMIT A COVER LETTER WITH YOUR RESUME!

COO (Chief Operating Officer)

FOR JOBSEEKERS

FOR EMPLOYERS

COMPANY INFO

FOR SEEKERS

FOR EMPLOYERS

Company Info