Carolinas Mexican Food BOH Shift Manager

Carolina's Mexican Food, Inc.; Mesa (AZ); On-site; USD 27,138 - 33,062; Full time

Benefits offered by this job

Holiday Pay

401(k)

401(k) matching

Free food & snacks

Health insurance

Paid time off

Vision insurance

Job summary

A local restaurant chain in Mesa is seeking an experienced Kitchen BOH Shift Manager to oversee back-of-house operations. This role is crucial for managing kitchen staff, ensuring food quality, and maintaining safety standards. Ideal candidates should have proven kitchen management experience, excellent leadership abilities, and must be capable of multitasking in a busy environment. Compensation is competitive, offering $19.70 - $24.00 per hour with various benefits included, such as health insurance and paid time off.

Qualifications

• Proven experience in kitchen management or a high-volume food service.
• Excellent leadership skills with the ability to motivate a team.
• High standard of cleanliness and understanding of sanitation regulations.
• Capable of multitasking efficiently in a fast-paced environment.
• Physical ability to lift up to 50 pounds and stand for long periods.

Responsibilities

• Manage ordering of food and kitchen supplies.
• Schedule kitchen staff efficiently based on demand.
• Oversee food preparation and quality control.
• Enforce compliance with health and safety standards.
• Communicate with management to address operational concerns.

Skills

Kitchen management experience

Leadership

Organizational skills

Interpersonal skills

Bilingual (preferred)

Sanitation regulations knowledge

Multitasking

Tools

Scheduling software

Job description

Overview

Carolinas Mexican Food BOH Shift Manager Carolina's Mexican Food - Mesa

Full Time • Carolina's Mexican Food - Mesa

Benefits

• Holiday Pay
• 401(k)
• 401(k) matching
• Free food & snacks
• Health insurance
• Paid time off
• Vision insurance

Position Overview

We are seeking a dedicated Kitchen BOH Shift Manager to oversee the back-of-house operations at our bustling restaurant. This role is pivotal in ensuring the efficient management of kitchen staff, food production, and inventory control. The Kitchen Manager will work closely with restaurant leadership to maintain food cost efficiencies, uphold the highest standards of food safety and cleanliness, and ensure a seamless kitchen operation.

Key Responsibilities

• Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs. Oversee inventory to optimize food costs in conjunction with the back-of-house management team.
• Staff Management: Schedule kitchen staff efficiently, making necessary adjustments to staffing levels to match business demands. Ensure all kitchen staff are well-trained and adhere to restaurant standards.
• Quality Control: Oversee all aspects of food preparation and presentation to ensure consistently high quality. Conduct regular line checks, temperature logs, and food quality assessments.
• Health and Safety Compliance: Enforce strict sanitation and safety standards in the kitchen, ensuring compliance with local, state, and federal health and safety regulations.
• Communication: Maintain open lines of communication with all management levels to address any operational concerns promptly. Participate actively in management meetings to discuss and resolve operational issues.
• System Maintenance: Implement and monitor back-of-house systems including prep lists, order guides, and daily walkthroughs to ensure operational excellence.

Qualifications

• Proven experience in kitchen management or a similar role in a high-volume food service setting.
• Excellent leadership and organizational skills, with the ability to mentor and motivate a team. Bilingual preferred but mandatory
• High standard of cleanliness and an understanding of sanitation regulations.
• Patient and empathetic with strong interpersonal skills.
• Capable of multitasking efficiently in a fast-paced environment.
• Physical ability to lift up to 50 pounds, stand for long periods, and handle the physical demands of a busy kitchen.
• Familiarity with cost control, inventory management techniques, and scheduling software.
• Experience with safety and food handling certifications (e.g., ServSafe).
• Flexibility to work various shifts, including weekends, evenings, and holidays.

Compensation: $19.70 - $24.00 per hour

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