Kitchen Manager

Description

We believe great food comes from our heart, our passion, knowledge of our cuisine, and hard work. We are looking for a committed, organized, and motivated kitchen manager to lead a talented group of cooks. A great work ethic, positive attitude, and commitment to maintaining high standards are essential qualities that we require our managers to exhibit but also foster in others. 

This position requires:

• 2 years of experience in a leadership and management role

• Reviewing general mise en place to ensure optimum quality

• The ability to communicate and assign tasks to cooks

• Mentoring kitchen staff with a positive, team-oriented attitude

• Organizational skills to manage product according to FIFO

• Holding pre-shift lineups with FOH staff

• Ability to tracking and maintain inventories and order accordingly

• Labor and food cost management

• Enforcing sanitation and safety standards

• Other tasks as assigned by management

Requirements

QUALIFICATION REQUIREMENTS:

ESSENTIAL:

1. Legal ability to work in the US.
2. High school graduate.
3. Minimum 2-years management experience.
4. Stable work history
5. Excellent reading, writing, and oral proficiency in the English language.
6. Proficiency in Microsoft Word and Excel.
7. Proficiency in POS systems- ability to edit and update.
8. Ability to work a flexible workweek of approximately 50 hours including nights, weekends and holidays.
9. Teach and remind employees of restaurant mission, concept and culture.
10. Organized and self-motivated.
11. Possess a positive, outgoing and friendly personality. The ability to remain positive during work and handle issues in a constructive, professional manner.
12. Natural leadership skills to motivate and develop staff, ensuring the accomplishment of goals and ensuring total customer satisfaction.
13. Ability to work Expo and all kitchen and line stations as needed, calmly and effectively under high-pressure situations.
14. Knowledge of financials and cost controls, payroll, inventory and purchasing procedures.
15. Maintain professional appearance, behavior, quality of work, integrity, openness, and accessibility to employees and guests.
16. Be on time and communicate with management team regarding scheduling changes.
17. Knowledge of Latin and Caribbean Cuisine.

DESIRABLE:

1. Fluency in Spanish.
2. Culinary Degree
3. Experience with on and off-premise catering and special event execution.
4. Budget and forecasting skills.