Kitchen Manager

Leal Vineyards; Hollister (MO); On-site; USD 28,000 - 40,000; Full time

Job summary

Leal Vineyards seeks a Kitchen Manager to oversee all food production, menu execution, and staff development across central coast properties. You will manage budgets, hire and train line cooks, ensure sanitation, and coordinate with catering events, including wood-fired pizza production.

Responsibilities include maintaining high quality and safety standards, training staff, and driving profitability while delivering exceptional guest experiences across multiple venues.

Qualifications

• Bilingual English/Spanish preferred.
• Experience recruiting line cooks and kitchen staff.
• Strong cost control across food, equipment, labor and waste.

Responsibilities

• Direct and oversee all kitchen operations and staff.
• Monitor food purchase specifications, recipes and menus.
• Ensure sanitation, safety and quality across all kitchen areas.
• Manage staffing levels to meet service demands and budget goals.
• Coordinate with F&B leadership for events and catering.
• Provide training and development for kitchen staff.

Skills

Bilingual English/Spanish

Staff recruitment

Budgeting

Education

4-5 years culinary field experience

3 years culinary management

Job description

Job DetailsJob Location: The Grove Highway 156 - Hollister, CA 95023Position Type: Full TimeSalary Range: $25.00 - $25.00 HourlyJob Shift: AnyInspired and framed by the natural beauty of the central coast region of California, the Léal hospitality group is a one-of-a-kind collection of carefully curated properties located in Morgan Hill and Hollister. The collection represents a dynamic array of urban and rural assets, including restaurants, wineries, event venues, as well as full and select service boutique hotels that are dedicated to creating unique and memorable experiences for our guests. Whether your goal is to spend an evening dining and staying in comfort, hosting a wedding or corporate event for several hundred people, each of our properties delivers the ultimate hospitality experience while inspiring our guests to sip, savor and celebrate all of life's little every day and once in a lifetime special occasions.

The Kitchen Manager will be responsible for overseeing all food production. They will oversee the execution of menus, food purchase specifications, and recipes. The will hire, train, develop and supervise staff. They will develop and monitor food and labor budget for the department. Maintain the highest professional food quality and sanitation standards. Recruiting line cooks and kitchen staff is mandatory.

Essential Job Functions

• Directs the total kitchen operation, supervising the staff, oversees the preparation and service of food.
• Schedules and coordinates the work of cooks and other kitchen employees in Paycom to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Responsible for ordering products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Attends food and beverage staff and management meetings.
• Consults with Catering Sales Managers about upcoming contracted banquet events
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Creates daily prep lists, checklists for service
• Train and develop all line cooks on seasoning, preparation, and smoking techniques for production and proper use of all equipment
• Train and develop all line cooks on pizza production including the safe and proper use of the wood-fired pizza oven
• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
• In conjunction with the F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
• Evaluates products to assure that quality, price, and related goods are consistently met.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Support safe work habits and a safe working environment at all times.
• Interview, select, develop, train, supervise, counsel, and discipline all employees in the department.
• Ensure all services to guests are conducted in a highly professional and efficient manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors, and members/guests with respect and courtesy, and to refrain from abusive, insubordinate, and/or violent behavior.
• May be required to travel to other locations within the portfolio including starting your shift at different properties.
• Must be available to represent the brand at special events, PR activities, and other catering locations.
• Perform other duties as directed.

QualificationsRequired Education, Knowledge, Skills, and Competences

• A minimum of 4 - 5 years in the culinary field preferably in a fast-paced, high-end establishment
• A minimum of 3 years of culinary management experience
• Bilingual English/Spanish is preferred
• Ability to recruit line cooks and other kitchen staff is required
• Extended experience and knowledge of banquet service. Off-premise catering experience preferred
• Proven track record of cost controlincluding food equipment, labor, and waste management
• Experience in fiscal planning and knowledge of profit and loss reporting
• Previous leadership experience in the culinary field and a continuous desire to lead and mentor your culinary team
• Possess and maintain a current ServSafe Food Protection Managers Certificate
• Maintain a current California Driver's License with a satisfactory and safe driving record
• Maintain a neat and well-groomed appearance and be well-spoken and professional
• Able to work under pressure and remain calm to resolve problems using good judgment