Executive Kitchen Manager

Responsibilities

• Shift to shift operations of the BOH, knowing and being able to fill in all applicable areas of the kitchen, smoker room, dish area.
• Implement training program throughout the kitchen with measurable metrics and accountability to those metrics.
• Manage the BOH staff to meet operational goals as far as efficiency and profitability as it relates to labor and food cost.
• Implement BOH procedures for best operational efficiencies, to include but not limited to: Product Receiving and Ordering, Quality Control Line Checks, Maintaining proper levels of inventory, Employee Review/Grading/corrective actions, Sanitation Requirements, Cycle Counting/Inventory, Hiring, Plating, Product Rotation.
• Implement and maintain proper food/beverage handling processes in relationship to the health and safety of employees and guests, including storage of proteins and other foods properly.

Requirements

• Experience 2-4 years of experience as an Executive Kitchen Manager in a full-service restaurant.
• Responsible for overseeing 30+ staff members.
• Minimum 40 hours per week with the expectation to work longer when required.
• Accrued 10 days of paid time off (PTO) annually, beginning immediately.
• Eligible for a quarterly bonus structure based on measurable performance, with bonuses paid within 60 days of the close of each quarter, subject to employment through the date bonuses are paid or one month after the close of that quarter, whichever comes first.

Qualifications

• California Food Protection Manager Certification.

Skills

• Leadership skills.
• Team building.
• Operational efficiency.
• Food safety.

Benefits

• Competitive compensation package.

Pay

• Competitive salary.

Schedule

• Minimum 40 hours per week with flexibility to work longer as needed.