Job Summary
Family-owned Latin Kitchen seeking an experienced and passionate Executive Chef/Kitchen Manager to lead our culinary team and oversee all kitchen operations. This role requires a seasoned professional with extensive culinary expertise, exceptional leadership skills, and a keen eye for quality and safety standards. As the driving force behind menu creation, food preparation, and team management, you will ensure an outstanding dining experience for our guests while maintaining efficient kitchen workflows. This position offers an exciting opportunity to shape our culinary offerings and foster a vibrant, collaborative kitchen environment.
Duties
- Lead and supervise all kitchen staff, including chefs, cooks, and support personnel, fostering a positive team culture focused on excellence and teamwork
- Oversee daily food production, ensuring high-quality food preparation that aligns with menu standards and customer expectations
- Develop innovative menus that reflect current culinary trends while maintaining cost control and inventory management
- Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste through effective food management practices
- Enforce strict food safety sanitizing procedures and uphold health regulations to guarantee a safe dining environment for guests and staff
- Supervise shift management activities, including scheduling staff, overseeing food service operations, and ensuring smooth workflow during busy periods
Requirements
- 3-5 years minimum experience in full service dining establishments with strong background in food production, team building , and restaurant management
- Spanish speaking a MUST, bilingual preferred
- Open availability, nights & weekends a must
- Own transportation required
- Supervising experience with a track record of managing diverse culinary teams effectively
- Extensive knowledge of food safety standards, sanitizing procedures, and dietary department practices
- Demonstrated expertise in menu planning, cost control, inventory management, and food handling techniques
- Hands-on cooking skills combined with kitchen management experience in fast-paced environments
- Strong leadership qualities with the ability to motivate teams and foster a collaborative work atmosphere
- Familiarity with food service management systems, inventory control tools, and hospitality industry standards
- Excellent communication skills to coordinate with staff, vendors, and other departments effectively
Pay: $54,000.00 - $60,000.00 per year
Work Location: In person
