Kitchen Manager/Chef is responsible of all kitchen operations and duties this includes:
Scheduling, assisting in hiring, training, and developing all of kitchen (BOH) staff.
Enforce efficiency, company standards and policies always.
Meet all company administration and reporting requirements
Always oversee and enforce proper execution and quality of company recipes.
Responsible for organization, proper rotation (FIFO,) cleanliness, and sequencing of all areas in
the kitchen.
Ensure restaurant is always receiving high quality product from providers to execute our recipes.
Responsible for ALL food related orders (Commissary and all vendors)
Responsible for monthly Inventory of ALL food related departments.
Assist in disciplining and coaching staff when required in accordance with company policies and
health code standards.
Report any non-operational appliances in restaurant to upper management
Meet and exceed all company KPI’s (food and labor costs)
Proficient in all areas of the kitchen, this consists of Prep, Grill, Fry, Bowls, Burritos, Garnish &
Expo.
Maintain a high standard on proper attitude and work ethic.
Knowledgeable of food allergens, pathogens, and all company recipes.
Maintain kitchen up to standard according to health and food safety department.
SERV Safe certified.
Reports to:
General Manager
Director of Operations
Job Type: Full-time
Pay: $55,000.00 - $70,000.00 per year
Benefits:
- Employee discount
- Health insurance
- Paid time off
Experience level:
Restaurant type:
- Casual dining restaurant
- Fast casual restaurant
Shift:
- 10 hour shift
- Day shift
- Night shift
Weekly day range:
- Every weekend
- Monday to Friday
Experience:
- Kitchen management: 2 years (Required)
Ability to Relocate:
- Los Angeles, CA 90027: Relocate before starting work (Required)
Work Location: In person