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Senior Kitchen Manager

2 months ago


Santa Monica, California, United States lephante Full time
About Elephante

At Elephante, we embrace the vibrant essence and culinary traditions of coastal southern Italy, inviting guests to experience the Southern Mediterranean ambiance complemented by breathtaking ocean vistas and spectacular sunsets.

Role Overview

The Senior Kitchen Manager will play a pivotal role in supporting the Executive Chef by managing daily kitchen operations in alignment with departmental protocols. This position demands a commitment to excellence in food quality and presentation while assisting in the leadership of kitchen personnel. A successful candidate will possess substantial experience in a senior culinary management capacity.

Key Responsibilities
  • Maintain professional appearance standards as detailed in the employee handbook.
  • Effectively address customer feedback and concerns with professionalism.
  • Guide junior kitchen staff in areas such as line cooking, food preparation, and plating.
  • Assist in the recruitment and training of new kitchen team members to meet restaurant standards.
  • Manage staff schedules based on operational forecasts and performance metrics.
  • Ensure the kitchen and surrounding areas are kept clean and organized.
  • Engage in opportunities for growth and development of all back-of-house personnel.
  • Collaborate with the Executive Chef on menu design and updates.
  • Oversee the preparation and cooking of all menu offerings.
  • Ensure adherence to safety, quality, and recipe accuracy.
  • Manage the execution of regular service, catering, take-out, delivery, and events.
  • Ensure compliance with sanitation standards as per health department regulations and company policies.
  • Maintain compliance with all relevant laws and regulations.
  • Monitor inventory levels and ensure proper stock rotation.
  • Order supplies and manage vendor relationships effectively.
  • Conduct regular inventory assessments to minimize waste.
  • Implement cost-saving strategies without compromising quality.
  • Coach and develop back-of-house staff by establishing clear expectations.
  • Ensure all staff adhere to back-of-house standards and procedures.
  • Prepare and deliver menu-focused items for daily pre-service meetings.
  • Be proficient with operational systems, including payroll, inventory, and purchasing.
  • Responsible for verifying cover counts and event sheets.
  • Possess comprehensive knowledge of recipes and maintain recipe documentation.
  • Organize and create new recipes for potential menu items and specials.
  • Ensure completion of all opening and closing procedures.
  • Communicate effectively with all staff during service.
  • Participate in training sessions, departmental meetings, and daily pre-shift briefings.
  • Demonstrate knowledge of the venue and its partnerships.
  • Work collaboratively with team members and provide support as needed.
Qualifications
  • A minimum of 5 years of culinary experience as a Chef de Cuisine or Sous Chef in a high-volume kitchen is essential.
  • A two-year associate degree in Culinary Arts or equivalent experience is preferred.
  • Strong skills in menu planning, team building, problem-solving, and leadership are required.
  • Demonstrated financial understanding of P&L statements and labor models is desirable. Must be organized, self-motivated, and detail-oriented.
  • Proficient in technology and computer applications (Microsoft Products, Google Workspace), and POS systems.
Compensation

$75,000 per year