Typical HOURS:

2:30am to 11:30 am. Average 45-50 hrs per week (salaried position) Job description Experienced Kitchen Manager needed to supervise daily back of house bakery / cafe operations. Candidate must have experience controlling food and labor budgets Candidate MUST also have experience scheduling, training and managing staff.

KNOWLEDGE AND RESPONSIBILITIES

• Primary duties and responsibilities include, but are not limited to the following:
• Leads in baking/pastry/cake and sandwich production.
• Ensures that product quality, freshness and presentation meet company standards for bake, cake, sandwich and beverage
• Adheres to and embraces company Food & Beverage mandated menu and purchasing programs.
• Works with Management to Maintain budgeted revenue, cost of goods, labor, supplies and operating cash flow relating to food operations. Reviews monthly profit and loss statements with management team and acts on all variances.
• Plans, supervises and executes all kitchen production / staff in conjunction with the operations.
• Estimates food consumption and makes purchases as appropriate from the company-specified food program.
• Recruits, hires and retains best in class work force with the assistance of the management team and regional management team.
• Addresses and resolves disciplinary issues as appropriate.
• Fosters a teamwork environment.
• Supervises all kitchen staff members and oversees the preparation, portioning, merchandising and storage of all food.
• Maintains kitchen and storage facilities in sanitary condition.
• Schedules staff efficiently to accommodate varying business volumes.
• Facilitates and manages all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by implementing and conducting Sanitation Audits and Cleaning Schedules.
• Develops monthly action items to address any issues (including spoilage, margin, quality of product, etc).
• Interacts with client/customers on a daily/weekly basis.
• Proactively ensures that a clean, safe environment is maintained at all times.
• Must be able to coordinate staff and resources in a high-volume environment.
• Participates in team and regional meetings as scheduled.
• Must become certified in specified food safety program within 30 days of employment.
• Ability to work varying shifts, weekends and holidays, as well as, extended workdays to support business needs.
• Other duties may be assigned.

WHAT YOU NEED TO HAVE

• Associate degree or culinary degree preferred
• Minimum of three years kitchen management experience in high-volume retail, bakery, hospitality, or restaurant venue required
• Experience preparing catered events and presenting foods for special events is desirable
• Current ServSafe certification, ServSafe instructor certificate, or ability to become certified preferred Flexible, adaptive, upbeat, open and visible management style, with a successful record of accomplishment of managing senior operations leaders across a large geographically decentralized portfolio.
• Passion for people! Dynamic and engaged leader who has a passion for empowering, inspiring, motivating developing team members.
• Exceptional organizational and communication skills with the ability to effectively balance priorities and deliver results in a fast-paced, ever-changing, and highly entrepreneurial environment.
• Feedback is a gift! Ability to provide construction feedback and recognition to every member of the organization, to ensure we have an open and transparent culture of high performance standards.
• High emotional intelligence with the ability to work with, and manage diverse teams by being highly empathetic, intuitive, self-motivated and driven.

Skills Proven work experience as a Kitchen Manager, Restaurant Manager or Head Pastry Chef Hands-on experience with planning menus and ordering ingredients Knowledge of a wide range of recipes Familiarity with kitchen sanitation and safety regulations Excellent organizational skills Conflict management abilities Ability to manage a team in a fast-paced work environment Flexibility to work during evenings and weekends Certification from a culinary school or degree in Restaurant Management is a plus

Job Type:

Full-time Pay:

$46,000.00 - $54,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Vision insurance

Shift:

10 hour shift 12 hour shift

Work Location:

In person