Culinary Operations Manager - Encanto

Alliance Hospitality Group; Los Angeles (CA); On-site; Full time

Job summary

Alliance Hospitality Group seeks a Culinary Operations Manager for its Encanto restaurant in Los Angeles. This role involves managing food purchasing, inventory, kitchen cleanliness, and staff training. Ideal candidates will have extensive culinary experience and strong leadership skills to ensure operational excellence.

Benefits

Employee Dining

Complimentary meal per shift

Qualifications

• 5+ years of culinary experience with restaurants and/or hotels.
• 2+ years of leadership experience.
• Strong knowledge of food and beverage financials.

Responsibilities

• Oversee kitchen operations and ensure product quality.
• Manage vendor relationships and maintain inventory.
• Schedule staffing for shifts and ensure proper coverage.

Skills

Organizational skills

Time management

Communication

Leadership

Attention to detail

Education

ServeSafe Certification

Job description

1 week ago Be among the first 25 applicants

To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh.

WHAT MAKES US UNIQUE

You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us.

OUR CONCEPT

Encanto is a Mexican restaurant that is located in the heart of Los Feliz. Our passion for la cocina Mexicana translates to a menu of bring, bold and seasonal and ingredient-driven cuisine. We have large curated selection of tequilas and agave-driven spirits that elate the palette.

SUMMARY

The Culinary Operations Manager will work alongside the BOH and FOH Restaurant Team to purchase all food, restaurant supplies and hotel supplies while ensuring proper ordering, receiving, organizing and maintaining pars. They will be responsible for BOH administrative responsibilities as well as kitchen supplies and cleanliness.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Ordering, receiving, organizing and maintaining pars for all food and food-related products for the restaurant and/or hotel.
• Ordering, receiving, organizing and maintaining pars for all restaurant supplies for the restaurant and/or hotel.
• Responsible for kitchen cleanliness, FIFO organization and storage areas.
• Continually strives to find the best quality products at the best prices.
• Kitchen operations oversight.
• Mindful of food cost, labor and their financial decisions.
• Communicate needs for all restaurant operational needs including food, supplies, Banquet Event Orders, etc.
• Ensure proper supplies and setup for all restaurant operations include Banquet Events Orders.
• Manages and maintains relationships with all departments in the restaurant.
• Manages and maintains vendor relationships.
• Ensure proper communication with all leaders regarding changes in relation to both product and prices.
• Ensure all invoices are accurate, coded properly and inputted into the system for payment.
• Responsible for scheduling and staffing pars for each shift to ensure proper coverage.
• Ensure correct staffing for business levels and labor cost.
• Responsible for all new hire on-boarding efforts for BOH team members.
• Develops, trains, and motivates dishwashing team members.
• Execute and maintain quality and consistency of products with full adherence to corporate standards to acquire and protect restaurant sales.
• Creates, follows, maintains, and enforces adherence to order guides, cleanliness and opening/closing procedures.
• Responsible for kitchen repairs and maintenance, weekly food inventories.
• Responsible for food and restaurant supply inventories.
• Ensure proper setup, communication, execution and follow-up for all EOM Inventories.
• Understand how to use basic computer applications including Microsoft Suite, Google, Slack, etc .
• Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline .
• Capacity to work with multiple bosses and owners wants and needs.
• Responsible for Health Department walk-throughs and all maintenance efforts to ensure 100% compliance. Communicate, follow-through and correct any DOH areas of opportunity.
• Responsible for all FOH and BOH machine maintenance.
• Assist in operations by helping to work the line, expedite, prep and any other operational needs regarding support.

SKILLS & QUALIFICATIONS:

• Minimum of 5+ years of culinary experience with restaurants and/or hotels.
• Minimum of 2+ years cooking experience.
• Minimum of 2+ years of leadership experience.
• Must be ServeSafe Certified.
• Must have thorough understanding of California labor and hiring laws.
• Must follow in-house safety program and conduct monthly in-house health inspections.
• Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf-life guidelines.
• Commit to source locally when possible and cultivate diversity in the kitchen.
• Ability to work on your feet for extended hours.
• Strong organizational and time management skills with a particular attention to detail.
• Must possess a strong knowledge of food for ordering and receiving product.
• Must possess a strong knowledge of food and beverage financials, operational procedures, controls, and administration.
• Must be detail oriented and have ability to multi-task.
• Possess strong verbal, constructive, and clear communication skills.
• Self-motivated and performance driven.
• Punctual, regular and reliable attendance.
• Hands-on leader in the kitchen.
• Ability to work well with others.
• Team player.
• Creativity and idea generator and executer.
• Must be available to work irregular hours, shifts, weekends, special events, and holidays.
• Ability to stand; walk ; reach with hands and arms; and stoop or kneel. The employee must occasionally lift and/or move up to 60 pounds .

Physical Requirements

The physical requirements listed below are examples of those the Culinary Operations Manager - Hourly may need to perform in order to carry out essential job functions:

• Persons performing service in this position will exert 60 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.
• Ability to work in hot and cold environments.
• This type of work involves a combination of sitting, walking, and standing for periods of time.

Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of this job.

WE OFFER:

• $25 - $30 per hour
• Employee Dining
• Complimentary meal per shift

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Food and Beverage Services

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