We’re looking for a Kitchen Manager to oversee our restaurant’s kitchen operations. The restaurant has casual but high quality food and serves the public as well as private events.
The menu is a mix of American food staples, delicious healthy meals, and fun international options. We have a simple, yet well-executed menu which highlights local ingredients and offers some seasonal rotation.
Candidates should have the following attributes:
- Strong work ethic
- Enthusiasm for delicious food
- Creativity and passion
- Enjoy working in a fast paced environment
- Highly organized & efficient
- Self-motivated
Requirements:
- Proficiency with safe and sanitary food handling and preparation, including ServSafe Manager’s Certification
- Excellent communication skills
- Effective communication skills in both English and Spanish
- Minimum 2 years of line cooking experience
- Minimum 2 years of supervisor experience
Responsibilities:
Menu:
- Work with owners, management, and kitchen staff to create innovative dishes that showcase seasonal and local ingredients while adhering to our philosophy of well-executed yet simple cuisine.
- Supervise the planning, costing, and preparation of menu items to guarantee consistent quality, portion sizes, and presentation.
- Collaborate with suppliers and management to implement seasonal menu updates.
Kitchen Operations:
- Ensure the kitchen runs smoothly and efficiently.
- Work alongside owners, managers, and front-of-house staff to deliver efficient service and quickly resolve any issues.
- Supervise kitchen personnel, including cooks and dishwashers, to cultivate a positive and productive work atmosphere.
- Organize and manage kitchen staff schedules and breaks, ensuring sufficient coverage during busy periods and special events.
- Oversee and participate in food preparation, cooking, and cleaning tasks, while ensuring compliance with safety standards and sanitation regulations.
- Perform regular inspections and maintenance of kitchen equipment, ingredients, and workspaces to identify and address potential issues.
- Partner with local suppliers to procure fresh, seasonal ingredients while minimizing waste and managing costs.
- Monitor inventory levels, place food orders, track usage, and ensure proper stock rotation to maintain ingredient freshness.
Staff Training and Development:
- Participate in the hiring process for new kitchen staff
- Foster a culture of teamwork and collaboration, encouraging staff to contribute ideas for menu development and operational improvements.
- Train and mentor kitchen staff on cooking techniques, safety protocols, and best practices, promoting continuous improvement and professional growth.
- Conduct regular performance evaluations, provide constructive feedback, and address any performance or disciplinary issues in a timely and fair manner.
Full time position
Saturdays required, Sundays are flexible
Benefits:
Health insurance stipend
Dental insurance
2 weeks paid vacation
Food and beverage perks
Friendly, fun, inclusive work culture
Pay: $65,000 - $80,000 per year, including quarterly performance bonuses
