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Blast & Brew in downtown Paso Robles is currently hiring for Line Cooks & Kitchen Manager positions.
Kitchen Manager responsibilities include:
Manage kitchen staff and coordinate food orders
Supervising food prep and cooking
Checking food plating and temperature
Job brief:
We are looking for a Kitchen Manager to supervise daily back of house restaurant operations.
Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time.
Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience.
Responsibilities:
Manage kitchen staff and coordinate food orders
Supervise food prep and cooking
Check food plating and temperature
Establish portion sizes
Schedule kitchen staff shifts
Price menu items in collaboration with the Restaurant Manager
Order food supplies and kitchen equipment, as needed
Train kitchen staff on prep work and food plating techniques
Store food products in compliance with safety practices (e.g. in refrigerators)
Keep weekly and monthly cost reports
Maintain sanitation and safety standards in the kitchen area
Requirements
Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef
Hands-on experience with planning menus and ordering ingredients
Knowledge of a wide range of recipes
Familiarity with kitchen sanitation and safety regulations
Excellent organizational skills
Conflict management abilities
Ability to manage a team in a fast-paced work environment
Flexibility to work during evenings and weekends
Certification from a culinary school or degree in Restaurant Management is a plus
Line Cooks:
We are looking for proficient line cooks with minimum two yearsâ experience. Competent, clean, fast, and efficient at grill, sauté, and fry stations. Must have two years kitchen line experience, understanding of common kitchen terminology, understanding of how to use basic to advanced kitchen equipment (robot coupe, blender, immersion blender), and current food handler card.
