Kitchen Manager/Supervisor Job Description & Contract of Employment
Cuba Cuba requires an experienced kitchen manager who is familiar with a wide range of cooking techniques. This candidate must oversee all kitchen operations with attention to detail. This candidate must also understand food costing, inventory control, labor costs and personnel management. You must ensure that every order is cooked properly according to our standard recipes. Our ideal candidate must demonstrate outstanding time management and multitasking skills and can prioritize the skills needed to run an efficient restaurant. In addition, this person can also embody all the characteristics of a leader and team player. If this sounds like you, please apply!
CANDIDATE MUST BE BILINGUAL~ SPANISH/ENGLISH
ESSENTIAL JOB FUNCTIONS:
● Must be proficient in all menu items and ingredients/ special items, their preparation, method & timing.
● Must execute every ticket with consistency per executive chef’s standards, including timing, recipe adherence, and quality control.
● Must multitask per the processes established by the executive chef upon training. (You will be executing multiple tickets throughout the shift with focus on preparation and presentation)
● Follow established recipes and portion size standards exactly as they are written and distributed by the company. These recipes are subject to update, and it is the employee’s responsibility to adhere to all changes.
● Adhere to established storage and waste control standards, not limited to~ labeling, rotating, station checklists, prep lists and reporting all waste-on-waste logs.
● Must oversee cleaning policies and procedures set forth by the company, not limited to opening, closing, and running duties. This includes all requirements set forth by the Health Department.
● Demonstrates good time management by maintaining an organized, clean, and stocked work environment.
● Understands the function and operational maintenance of kitchen equipment.
● Adheres to systems set forth by the company such as ordering guides, prep lists, inventory sheets and recipe yields.
● Meets and tracks weekly/monthly budgets using computer systems and software.
● Required to occasionally outsource items from local vendors- i.e.- Restaurant depot when budget requires.
● Masters Inventory quality and quantity required to meet company standards.
● Delegate and manage food prep assignments, food & dry good storage including rotating all goods in accordance to health code standards
● Manage and schedule staff based on volume sales and restaurant trends.
● Prioritize operational efficiencies by filling in where or when needed.
● Be proactive- assign tasks as needed.
● Address issues following the chain of command- Executive Chef, MOD, Owner.
● Follow supervisor’s instructions.
REQUIREMENTS:
● Bilingual (English and Spanish)
● Work 40+hour weeks, Night shifts, open flexible schedule, weekends, and holidays.
● Must follow clock-in/out procedures per Employee handbook.
● Proficient in food costing, labor costing & food waste management.
● Must be serve safe certified.
● Effective communication skills and the ability to work collaboratively in a team.
● Thrives in a fast-paced, high-energy kitchen environment.
● Attention to detail and a commitment to upholding quality standards.
● Ability to lift and carry 50lbs.
● Reliable transportation required.
● Ability to stand for extended periods of time.
Job Type: Full-time
Pay: $25.50 - $29.50 per hour
Expected hours: 40 per week
Benefits:
- 401(k)
- Employee discount
- Health insurance
- Paid time off
- Paid training
Experience level:
Restaurant type:
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
- Night shift
Work Location: In person