Executive Chef/Kitchen Manager

Executive Chef/Kitchen Manager The Kitchen at Stonebrier Stockton, CA Job Details Full-time $80,000

• $90,000 a year 18 hours ago Benefits Health insurance Dental insurance Paid time off Vision insurance Qualifications Vendor relationship building Food Safety Certification English Associate's degree Staffing management Full Job Description Job Summary This position is an opportunity to lead as a culinary professional and reignite a farm-to-table exploration in Stockton and the San Joaquin Valley.

We are a local, family operated business with vast experience in leadership, operations, and partnership. We are seeking someone who understands professionalism, can see the bottom line above all else, and has the kitchen, communication, and leadership skills to back up this position. This will be a very hands on position that will also require mental sharpness, decision making skills, and objective critical thinking. We wan to foster a restaurant that is long lasting, well thriving, and based in values that we all understand and stand by.

Responsibilities Operational:

• Meet weekly with Vice President to review important figures; Sales, Labor, Waste, COGS, General Expenses.
• Run Reports of the above list, to make informed decisions for menu adjustments, staffing, updates, etc.
• Scan invoices and keep track of orders
• Delivery schedules, and inventory tracking.

• DELEGATION

  Restructure the kitchen brigade that will function best for our goals as a business and especially the community. Make necessary decisions on team leadership and organization to ensure an efficient, clean, and properly functioning kitchen for all Dinner, Lunch & Brunch Services.
• Fill in on the line when staffing needs require, know the proper procedures of all stations, jobs, and responsibilities.
• Train incoming staff
• make necessary adjustments to avoid confusion, conflicts when off-boarding staff or hiring incoming. Updating schedules, prep lists, moving around team members, notification of team, etc.
• BOH scheduling

• Menu:

  We have certain "non-negotiable" items that cannot be removed, they come with the restaurant and are there to honor the owner. Have patience and understanding of these items/ingredients, have a creative drive to work with these items to reinvent plating, add complementary new items, etc. We work with local vendors
• keep things seasonal, fresh, creative while also being considerate of guest experience, perception and general behavior around certain dishes. Nourish and create lasting vendor relationships that are positive for management and the restaurant.
• Embody the: business first mindset to get things done, but always maintain a healthy, supportive and enriching environment for all staff and fellow management.

Qualifications Proven culinary experience. Demonstrated supervisory experience managing diverse kitchen teams in fast-paced settings. Hiring, firing, staff management and organization. Extensive knowledge of food production techniques, menu planning, inventory management, and food safety standards. Strong leadership skills with the ability to motivate staff and foster a positive team culture. Multi-service Management for various dining styles. Experience in managing dietary accommodations and dietary department operations is a plus. Familiarity with restaurant management systems, inventory control tools, and food service management practices. Quickbooks, Microsoft Excel, Outlook preferred. Inventory, COGS, Labor control Excellent communication skills with a passion for culinary innovation and hospitality excellence.

Pay:

$80,000.00

• $90,000.

00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Education:

Associate (Preferred)

Language:

English (Preferred) Spanish (Preferred)

License/Certification:

Food Safety Certification (Preferred)

Work Location:

In person