We are a boutique fast-growing kids catering start-up specializing in providing all natural and organic meals to schools across the greater Los Angeles area. We are looking for a Kitchen Manager/Chef with strong management skills and extensive experience in all areas of a high volume kitchen operation; inventory, shopping, vendor negotiations, waste management, staffing, training, recipe execution & development, menu development, etc. The ideal candidate has the experience, know how of fundamental infrastructure of an efficient kitchen, and is highly motivated to take initiative in bringing efficiency to all aspects of our operation. We are looking for a long-term commitment of someone who believes in the mission of our company as a whole and would like to be instrumental in the further development and growth of our company.
Tasks and responsibilities
As a head chef and a member of the management team your duties would include:
Food and cooking:
-Oversight of execution and consistency of all food preparation, recipes, and item execution
-Helping in Designing & Planning menus for successful customer experience and profitability
-Recipe oversight & development wherever need be
-Cooking and testing new recipes before being adopted
-Participating in the prepping & cooking process as necessary and seeing whole cooking process out daily
-Keep tabs on food cost waste of products and doing your best to optimize profit for the company
-Create the best dining experience possible for customers
Operations:
-Participate in management decisions
-Make sure that the kitchen is properly & thoroughly cleaned on a regular schedule, food is disposed of properly and the kitchen meets and exceeds all sanitary standards
-Developing and maintaining work schedules, cleaning schedules and organizing work-flow
-Ensure that the company’s standards are upheld: the food is aesthetically presentable and is cooked properly, the proportions are correct, and it is cooked and served quickly.
-Managing packaging and shipments and insure that all orders leave complete and there is nothing missing, labeled legibly, and organized effectively. Make sure that the person who takes the orders is present and double-checks everything her/himself as well
-Maintain current 5 year food safe license
-Take care and step in to resolve unforeseen or urgent matters when they occur
Leadership:
-Must be the leader in the back of house, rallying your team during heavy shifts, resolving conflicts and getting the job done
-Set work shifts, organize the staff duties and their immediate assignments
-Recruiting, training and managing staff
-Help in creating job descriptions and responsibilities guide for staff members
-Manage employees working hours and required brakes.
-Communicating regularly and effectively with management and thinking critically about all aspects of operations
Inventory and shopping:
-Ongoing management of stocks of food, categorize, organize and label shelves in the kitchen, refrigerators and dry storage.
-Building shopping/ordering lists on daily, weekly and monthly schedule
-Ordering food from suppliers and do shopping
-Ongoing research in cheaper alternatives to current purchased products without affecting quality
-Awareness of availability and scarcity of all products used/purchased and constant research price effective purchasing
-Making last minute buys as needed (ie. especially in order to maintain menu/item consistency and customer expectations)
-Controlling a budget and keeping accurate records
Pay is negotiable based on experience, dedication, and skills.
Job Type: Full-time
Pay: $75,000.00 - $100,000.00 per year
Benefits:
- Health insurance
- Paid time off
Work Location: In person
