Works 2 dayshifts,7-2 (one weekend). 3 nights 12-8 pm.
Collaborates daily with owner. head chef, kitchen managers and catering manager to execute our mission of excellent food and service In an attractive, clean, organized environment
Works alongside kitchen staff and front of house staff to ensure quality, organization, cleanliness.
Manages daily operations of multiple restaurant locations and commissary kitchen. In charge of all facilities maintenance.
Responsible for hiring, training, and scheduling dish staff & commissary driver. Provides clear expectations for responsibilities and performance.
Monitors inventory management, waste reduction strategies, Health Department guidelines, adherence to Occupational Safety and Health Act, and company policies.
Responsible for preventative maintenance of equipment, facility safety and cleanliness.
Ideal candidate must have experience with facilities/mechanical knowledge of kitchen equipment.
