Assistant Culinary Manager: Lead Kitchen Ops & Training

Star Cinema Grill - Cypress; Cypress (CA); On-site; USD 40,000 - 60,000; Full time

Benefits offered by this job

FREE MOVIES! (All you can watch for you and three friends)

Fun, high energy, people centric culture

Quarterly Performance-Based Financial Rewards

Excellent career growth opportunities

Medical Insurance

Vision Insurance

Life Insurance

Complimentary Food & Beverage

Job summary

Wet Willie's is looking for an Assistant Culinary Manager to oversee kitchen functions in Cypress, California. Responsibilities include managing kitchen operations, ensuring food quality and safety, training staff, and controlling food costs. The ideal candidate will have leadership experience, a collaborative spirit, and work efficiently in a fast-paced environment. Employees enjoy several perks including free movies and medical benefits, making it an engaging workplace for culinary professionals.

Qualifications

• At least one year of people leadership experience within the hospitality industry.
• Experience working in a scratch kitchen.
• Ability to work as part of a collaborative team.

Responsibilities

• Assist Culinary Manager with every aspect of kitchen operations.
• Ensure food and products are prepared and served according to recipes.
• Oversee training of new kitchen employees.
• Prepare required paperwork in a timely manner.
• Maintain proper working condition of kitchen equipment.
• Control food cost and usage.
• Schedule labor by anticipated business activity.
• Administer corrective action for violations of company policies.

Skills

Leadership experience

Collaboration

Kitchen operations

Food safety practices

Job description

Job 179062 - Assistant Culinary Manager
Cypress, TX

Star Cinema Grill is an upscale, dine-in theater concept that offers guests first-run cinema releases, an extensive food menu, and a full-service bar with a wide selection of beer, wine, and spirits.

Who we are seeking:

An Assistant Culinary Manager that is directly responsible for all kitchen functions including purchasing, product preparation, maintenance of quality standards, sanitation & cleanliness, training of team members in methods of cooking, plate presentation, portion, and cost control.

What you will do for us:

The following tasks are not intended to be all inclusive or restrictive, other duties may be assigned as necessary:

• Assist Culinary Manager with every aspect of kitchen operations
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in proper working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Assist Culinary Manager with controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Training kitchen personnel in cleanliness and sanitation practices.
• Maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.

What we will do for you:

• FREE MOVIES! (All you can watch for you and three friends or family members)
• Fun, high energy, people centric culture
• Quarterly Performance-Based Financial Rewards
• Excellent career growth opportunities
• Did we say…FREE MOVIES?!?
• Medical Insurance
• Vision Insurance
• Life Insurance
• Complimentary Food & Beverage
• Oh, and…FREE MOVIES!!!!

Requirements

What you will do for us:

The following tasks are not intended to be all inclusive or restrictive, other duties may be assigned as necessary:

• Assist Culinary Manager with every aspect of kitchen operations
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in proper working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Assist Culinary Manager with controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Training kitchen personnel in cleanliness and sanitation practices.
• Maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.

What you bring to the team:

The following qualifications are not intended to be all inclusive or restrictive.

• At least one year of people leadership experience within hospitality industry, preferably full-service concept
• Experience working in a scratch kitchen
• Ability to work as part of a collaborative team