Kitchen Manager

Back A Yard Caribbean American Grill; San Jose (CA); On-site; USD 50,000 - 70,000; Part time

Job summary

Join a thriving restaurant as a Kitchen Manager at a leading Caribbean-American grill. The role involves overseeing kitchen operations, ensuring quality and safety standards, and managing staff training and development while providing opportunities for professional growth.

Benefits

401(k)

Dental insurance

Employee discounts

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Qualifications

• Minimum of 5 years experience in kitchen positions including line cook and expediter.
• At least 2 years experience as a Kitchen Manager.
• Ability to communicate clearly with staff and customers.

Responsibilities

• Manage all kitchen functions including food preparation and quality control.
• Train employees on cooking methods and sanitation practices.
• Ensure all equipment is maintained and kitchen standards are met.

Skills

Communication

Leadership

Cooking ability

Food safety

Detail-oriented

Job description

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Benefits:

• 401(k)
• Dental insurance
• Employee discounts
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance
  
  
  

Back A Yard Caribbean Grill is looking for an experienced Kitchen Manager, with ambition to grow and support our continued successful operation. We have 7 restaurant locations between Palo Alto. Menlo Park and the San Jose area.

If you are an experienced Kitchen Manager, with an ownership mentality and have the education, experience and skillset to produce and work independently, then you are the candidate we are looking for.

We are located on 638 N 13th St. Our ideal candidate is a self-starter, motivated, and engaged.

Job Summary:

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.

Activities & Responsibilities:

• 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.
• Ensure that all equipment is kept clean and kept in excellent 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.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for 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.
• Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
• Must have a keen eye for detail and consistent cooking
• Able to create Daily Specials and Present to the servers and FOH Staff
• Display strong technique and cooking ability
• Must be conscious of physical presentation and have clean work habits
  
  
  

Minimum Qualifications:

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• At least 2 YEARS experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Part-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Food and Beverage Services

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