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