Kitchen Manager: The Kitchen Manager must have 3-5 years of culinary/cooking experience and kitchen management in a Café/bakery or in a full service moderate volume restaurant. Must have a current Food Manager Certification. Culinary school background a plus. The Kitchen Manager will be a working chef and is responsible for leading and maintaining Back of House operations for all kitchen staff. Strong leadership skills with the ability to inspire and motivate a diverse team with excellent organizational and time management skills. Must have in-depth knowledge of culinary techniques (i.e., egg cookery, proficient meat cooking techniques such as braising, roasting, & sautéing, keen eye of food presentation, etc.). Additional duties will include hiring, training and scheduling kitchen staff, performing quality control on food plating and temperature, streamlining kitchen processes to maintain prompt service times, maintaining regular cleaning standards for the kitchen and verifying that staff is in compliance with safety regulations, and identifying areas of potential waste. Must also have a solid understanding of financial management principles that include maintaining budgeted revenue, cost of goods, labor, supplies, and operating cash flow related to food operations. Reviews monthly profit and loss statements and assists in addressing variances to support overall Café success.
Full-Time with benefits. Required to work Saturday and Sunday. Weekday hours 7am-3pm (with 2 days off).
