Culinary Operations Manager
7 days ago
Kings Fish House in San Jose is a premier seafood restaurant concept that has been a Southland fixture since 1945. We are seeking an experienced Sous Chef / Kitchen Manager to join our management team.
Estimated Salary and BenefitsThe estimated annual salary for this position ranges from $66,500 to $80,000 based on experience, with the potential for realized bonuses. In addition to competitive compensation, we offer paid vacation and sick days, dining discounts for employees and up to five guests, 401k with a match, education reimbursement, and a comprehensive benefits package including medical insurance, dental insurance, vision insurance, life insurance, and pet healthcare savings account.
Job DescriptionWe are looking for a skilled and motivated Sous Chef / Kitchen Manager who will be responsible for maintaining our high-quality product, ensuring the integrity of our kitchen systems, and contributing to the financial well-being of the back-of-the-house operations. As a key member of our management team, you will be partnered with the Executive Kitchen Manager and will have the opportunity to develop all kitchen crew members through cross-training and promotion.
In this role, you will participate in interviews and selection of new kitchen crew members, interact with guests to provide exceptional service, and lead roll-out programs to introduce new menu items, seasonal offerings, and recipe changes. You will also support corrective action plans for kitchen operations and maintain complete knowledge of all cooking techniques, menu items, and quality standards.
Key Responsibilities:
- Complete opening and closing duties to set up the day for success
- Create prep lists for all kitchen crew
- Support the preparation of all food items for meal periods and next services
- Monitor and maintain cleanliness, sanitation, and organization of assigned stations and service areas
- Alert the Chef to any deficiencies of food items or maintenance needs or safety hazards
- Develop all kitchen crew for cross-training and promotion
- Participate and lead roll-out programs to the menu, seasonal items, and recipe changes
- Supports corrective action plans for kitchen operations
- Participates in interviews and selection of new kitchen crew
- Interacts with guests - table visits, complaints, special requests
To succeed in this role, you must possess a minimum of 2 years of experience as a cook supervisor/manager, a high school diploma, and any formal culinary training. You should also be able to analyze and participate in financial planning, communicate verbally and written English with guests, management, and coworkers, and maintain complete knowledge of all cooking techniques, menu items, and quality standards.
Essential Skills and Abilities:
- Ability to analyze and participate in financial planning
- Ability to communicate verbal and written English with guests, management, and co-workers
- Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items
- Ability to lift up to 40 lbs., 10-20 is typical
- Ability to carry up to 120 feet
- Ability to reach up to 6 feet, 4 is typical
- Ability to work off counter heights of 36 - 42 inches
- Ability to move through 24 inch aisles and spaces as small as 12 inches
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