This is a position that has plenty of room for of growth and we are looking for someone who wants to take their career to the next level!
Summary of Position:
The kitchen manager is directly responsible for supervising the back of house team, training and enforcing our quality standards, and jumping behind the hot line or on the expo line as needed for two popular, high-volume, highly successful restaurants in Little Italy. The sister restaurants operate daily from 11am – 10pm. Responsible for kitchen team - from training, providing leadership, motivation, and upholding accountabilities. Also responsible for sanitation and cleanliness of the restaurant kitchens.
Primary Duties & Responsibilities:
Provide oversight of daily food service, ensuring consistency in producing top quality product, utilizing proper technique, providing proper portions, and delivering exceptional presentation by leading, directing, coaching, and motivating the kitchen team
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils, as well as cleanliness and sanitation practices
Ensure recipes are properly adhered to and updating the recipe book when changes are made
Ensure that appropriate sanitation, maintenance, and safety standards are followed at all times
Make employment suggestions to the Executive Chef, including suggesting staffing needs, assistance in interviewing, evaluating, rewarding, and disciplining kitchen personnel as appropriate - liaising with human resources throughout.
Ensure that all equipment is kept clean and kept in excellent working condition through maintaining appropriate kitchen sanitation and maintenance schedules, including but not limited to kitchen floors, mats, walls, hoods, grease traps, fryers, ovens, refrigerators and freezers, presses, and dry food storage areas
Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner
Fill in where needed to ensure guest service standards and efficient operations
Responsible for continued growth of overall catering: cost, quality, presentation
Assist banquet sales team in menu planning and costing for onsite events
Additional duties as assigned
Required Knowledge, Skills, and Abilities:
Must have a passion for superior product, a strong, motivated team, and growth
Minimum three (3) years in a high-volume restaurant setting, working in a strong leadership capacity
Bilingual - English & Spanish – REQUIRED
Kitchen Manager Certification preferred
Strong food knowledge in multiple types of cuisine (Italian cuisine preferred)
Excellent leadership skills - must be able to work across kitchen shifts, leading with a style that motivates employees and fosters teamwork
Must work closely and effectively with all other departments and managers within the business
Must know how to make effective staffing schedules, ensuring appropriate coverage for all shifts while controlling labor costs
Must be widely available, to ensure rotation among all shifts (prep begins 7am; restaurant closes 2am)
This is a physical role. The ability to maneuver in a tight kitchen space, lift up to 25 pounds regularly, work within a warm environment over open flame, near fryers and ovens, walk into the walk-in refrigerator, and climb/descend stairs, often while carrying product, required.
To be considered for this position, the following MUST be submitted:
Current resume,
Availability (ongoing), and
Earning expectation for this position.
Further details regarding this incredible opportunity will be disclosed during the interview process.
The Company is being kept confidential for now, but we are an equal opportunity employer.
