Vacancy expired!
Small but experienced restaurant group is looking for an individual that wants to plant roots. We have been in the industry for over 25 years and have created many of the cities most popular independently owned concepts.
The hospitality industry has provided us with a future and we are looking to do the same for you! If you are committed, dedicated, creative and hard working, if you strive to have pride in what you do and you are looking for guidance and knowledge to increase your skill level then you are reading the right ad. We teach all our managers to think and understand this business like owners. If you think you have the desire for something better send your resume. The position requires at-least 3 years in a supervisory kitchen position. You will work with other management on the P&L's and all health and safety standards. We require a 5 day, 50 hour week. However, we want you fresh, enthusiastic and looking forward to every shift, so your quality of life outside of work is as important as your quality of work. Apply and see what possibilities await.
Applicants must have experience in:
-Inventory management (ordering, receiving, inventory counts)
-Health and Safety control. Maintain a 95 or higher for LA county health inspections.
-Staff Training. Ensure consistency in item preparation, presentation and adherence to standardized recipes.
-Cost control. Ability to manage limited waste, forecast labor, maintain budgeted food cost %.
-Fundamental understanding of ingredients and cooking techniques.
-Schedule flexibility to account for business needs (special events, covering requests off, etc)
-3 years experience in a similar position
-Have current or will obtain a foodservice MANAGER certification.
This is a working management position, meaning 75% production (line cooking, prep etc) / 25% administrative.
