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Senior Kitchen Manager

2 months ago

Monterey Park, California, United States Specialty restaurants corporation Full time

Company Overview:

Luminarias has undergone a transformative renovation, evolving into a contemporary version of a cherished local eatery. The dining area boasts an open layout with unique swing seating and expansive windows that invite natural light, creating a seamless connection to a spacious outdoor deck ideal for dining under the sky while enjoying breathtaking views of the San Gabriel Valley. Our revamped Dinner & Brunch menus feature innovative American cuisine infused with Latin flavors.

Aiming to be a vibrant gathering spot for the community, Luminarias offers a wide selection of craft cocktails, premium spirits, and local wines and beers.

We prioritize internal growth, collaboration, and fostering a positive workplace culture. We are excited to welcome our next esteemed team member.

Compensation:

Annual salary of $85,000 (plus bonuses).

Exceptional Benefits Include:

  • Competitive compensation package
  • Comprehensive health insurance options, including various medical and dental plans, along with employer contributions to HSAs for employees and their dependents.
  • Newly introduced Lifestyle Spending Account to support wellness initiatives, childcare, educational loans, and more.
  • A range of supplemental benefits for unforeseen circumstances
  • 401(k) plan with annual employer matching after one year of service (25% match on the first 5% contributed)
  • Employer-paid life insurance for the duration of employment
  • Monthly reward dollars redeemable at various company locations
  • Paid vacation starting at two weeks annually
  • Paid holidays for five major holidays
  • 24 hours of paid sick leave, renewed yearly
  • Educational assistance program for professional development in hospitality
  • Employee assistance program to support work-life balance
  • Management referral program offering up to $4,000 for qualifying management roles

Job Summary:

The Assistant Culinary Director will collaborate closely with the Executive Chef to recruit, mentor, and evaluate the performance of culinary and kitchen personnel. This role also involves contributing to the development of management and full-time staff.

Leadership Responsibilities:

  • Partner with the Executive Chef and Sous Chef to organize and conduct biannual training sessions for event chefs, cooks, and kitchen staff, covering essential topics such as standard operating procedures, sanitation, food handling, menu standards, and event setup.
  • Collaborate with the Executive Chef and Sous Chefs to cultivate a positive company culture, enhance team morale, and implement both established and innovative initiatives.
  • Mentor and develop the culinary team, serving as a resource for them and other back-of-house personnel.
  • Assist the Executive Chef in staff development and training.
  • Recommend or implement disciplinary actions, including terminations, in line with company policies.
  • Participate in culinary job fairs as appropriate.

Financial and Labor Management:

  • Responsible for adhering to budgets related to food, labor, and direct operating expenses within the culinary department.
  • Create and maintain portioning reports to ensure accurate food portions for future events.
  • Collaborate with team members to ensure proper handling of leftover food from events and establish a system for returning food to the premises.
  • Assist the Executive Chef with weekly labor schedules for production and event staff, ensuring compliance with staffing guidelines and labor budgets.
  • Analyze forecasted versus actual labor costs weekly and assist in developing labor cost controls.
  • Work with the Executive Chef to anticipate seasonal staffing needs and manage hiring and retention efforts.

Culinary Excellence:

  • Collaborate with the off-premise culinary team to continuously monitor event execution to ensure the highest standards of quality, consistency, and professionalism.
  • Provide hands-on training in the kitchen and at events, working closely with chefs and cooks.
  • Educate staff on new menu items and procedural changes, ensuring accountability for implementation.
  • Work with the Executive Chef to develop production methodologies that enhance efficiency and quality.
  • Train and monitor sanitation practices and food handling in both the commissary and at events.
  • Review event details weekly with event chefs, including menu, presentation, staff assignments, and logistics.
  • Collaborate with the pastry team to ensure proper execution of desserts at events.
  • Rotate between production and event venues to ensure quality and consistency meet company standards.
  • Develop and oversee a weekly check-off schedule for production tasks.
  • Engage with the Vice President of Operations and Executive Chefs in ongoing menu development and culinary training programs.
  • Participate in client tastings, either executing or overseeing the process.

Administrative Duties:

  • Edit menus for portioning and design, making necessary adjustments.
  • Understand and assist in maintaining kitchen administrative workflows.
  • Support the Executive Chef with special projects and detailed planning.
  • Fulfill administrative responsibilities as required.

Qualifications:

  • Strong knowledge of OSHA and local health regulations.
  • Minimum of three years of senior-level or executive chef experience in a high-volume, quality-focused environment.
  • Culinary degree or equivalent training preferred.
  • At least three years of relevant lead chef experience.
  • Commitment to company culture and partnership with guests and team members.
  • Ability to handle multiple tasks effectively in a fast-paced environment.
  • Strong troubleshooting skills and attention to detail.
  • Excellent communication skills, both verbal and written.

Physical Requirements:

  • Ability to perform light work, including prolonged standing and walking, with occasional lifting of up to 40 pounds.

Disclaimer: The above job description is intended to outline the general nature and level of work performed and is not an exhaustive list of all responsibilities, duties, and skills required for the position.

We are an Equal Opportunity Employer, committed to recognizing that our employees are our greatest asset. We provide equal employment opportunities to all individuals, regardless of various classifications protected by law.

Specialty Restaurants Corporation maintains a drug-free workplace and will consider qualified applicants with criminal histories in accordance with applicable laws. All job offers are contingent upon the successful completion of a background check.