Kitchen Manager

1 month ago

Los Angeles, United States Belles Beach House Full time
Job DescriptionJob DescriptionDescription:

Position Summary:

As the Kitchen Manager, you will be responsible for managing the overall operations of the kitchen, ensuring the quality and consistency of food preparation and presentation, maintaining a clean and safe working environment, managing kitchen staff and ensuring efficient and cost-effective operations.


Responsibilities:

  • Adhere to all appearance standards as outlined in the employee handbook.
  • Foster a positive and productive work environment.
  • Manage food and product ordering by keeping detailed records and minimize waste, plus works with existing systems to improve waste reduction, and manage budgetary concerns.
  • Supervise all food preparation and presentation to ensure quality and restaurant standards.
  • Cover all necessary stations during staff breaks.
  • Assist with offsite events when needed.
  • Provide guidance to junior kitchen staff members, including, but not limited to, line cooking, food preparation, and dish plating.
  • Assist in recruiting and training new kitchen employees to restaurant and kitchen standards.
  • Manage staff schedules based on forecast and performance measures.
  • Participate in growth opportunities and employee development of all back-of-house employees.
  • Ensure all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
  • Ensure all employees are compliant with all back-of-house standards and procedures.
  • Ensure compliance of all Department of Health and company sanitation standards.
  • Ensure that the venue is compliant with all federal, state and local laws and regulations, and company policies.
  • Coach and develop back-of-house employees by setting clear guidelines and expectations.
  • Proficient with all operational systems, which includes payroll, inventory and purchasing.
  • Possess in-depth knowledge of all recipes, food menus and maintain station-recipe-books.
  • Organize, develop and produce new recipes for potential new menu items and specials.
  • Ensure the completion of all opening and closing procedures as assigned by the company.
  • Communicate clearly and concisely with all employees during service.
  • Oversee the replacement or repair of all breakage, damage of equipment or furniture.
  • Attend, lead and participate in any training sessions, departmental meetings or daily pre-shift meetings.
  • Demonstrate knowledge of venue, Company, its partners and supporting hotel environments.
  • Work as part of a team and provide help and support to all fellow team members.
Requirements:
  • Minimum 3 years previous Culinary experience in a high-volume kitchen setting is essential.
  • Must be able to commute to both venues.
  • Must have a flexible schedule as business needs/ hours may change.
  • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
  • Strong leadership, communication, and organizational skills.
  • Ability to work in a fast-paced environment and manage multiple tasks.
  • Strong menu planning, ability to coach, build a team, problem solving, and leadership skills required.
  • Must be organized, self-motivated, and proactive with a strong attention to detail.
  • Proficient with computers (Microsoft Products), POS and technology.


Physical Demands and Work Environment

  • Must be able to stand, lift and bend for extended periods of time.
  • Must be able to bend and lift to 50 lbs.
  • Role may include job duties or tasks requiring repetitive motion.
  • Exposure to hot kitchen elements or cleaning materials.
  • Must be able to work and remain focused in a fast-paced and ever-changing environment.
  • Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

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