Kitchen Manager / Chef Hi-Lo Taco Co. 1109 Walnut St, Philadelphia, PA 19107, United States

Philadelphia Theatre Company; Philadelphia (PA); On-site; USD 50,000 - 80,000; Full time

Job summary

A leading taco shop in Philadelphia seeks a Kitchen Manager (Chef) to oversee kitchen operations, ensuring high-quality food and fostering a positive team environment. The ideal candidate will balance culinary skills with business acumen, contributing to the restaurant's growth and team development.

Qualifications

• Experience in kitchen management and culinary operations.
• Ability to develop team members and foster a positive work environment.
• Strong organizational skills for budget management and inventory.

Responsibilities

• Oversee kitchen operations and ensure high-quality food production.
• Recruit, train, and manage kitchen staff.
• Maintain kitchen budget and ensure compliance with health regulations.

Skills

Problem-solving

Leadership

Teamwork

Job description

Overview:
This is the most senior role in the kitchen. The Kitchen Manager (Chef) is responsible for overseeing all kitchen operations, ensuring the team is cohesive and delivers high-quality food efficiently and safely. This leadership role is integral to driving team performance, controlling costs, and maintaining a well-run kitchen. This is a hands-on kitchen role. Supporting the line, working service, covering shifts, etc., is a requirement. The role reports directly to Jeff (Chef/Owner) and Leah (Operating Partner) and contributes to the overall growth of the business.

Ideal Candidate:
You are a chef by trade who can problem-solve and fine-tune kitchen operations. You are a natural leader who cares deeply about your team, their wellbeing, and their growth. You find joy in seeing a young cook develop more than in creating novel food combinations. You are willing to roll up your sleeves to cook but also think critically about food, leadership, and business.

About us:
Hi-Lo is a taco shop and bar that opened its first location in late 2023, with plans to expand to multiple locations. Our goal is to balance quality and simplicity to create a scalable business model. We are a nearly 40-year-old team with combined restaurant experience, focusing on culture, professionalism, and growth. We strive to create a supportive, wholesome work environment with clear expectations and tools for success. While we source locally and focus on quality, Hi-Lo remains a casual, unpretentious restaurant that values fun over mundane details.

Food Production

• Establish and enforce standards for food preparation, cooking, and presentation.
• Collaborate on menu planning, recipe development, and seasonal updates.
• Implement procedures to maintain consistency and minimize food waste.
• Oversee quality control checks for ingredients, prep, and final dishes.

Service

• Ensure smooth and consistent service by coordinating kitchen operations with front-of-house needs.
• Resolve food-related complaints or issues quickly to uphold guest satisfaction.
• Monitor peak service periods and adjust staffing or workflow as needed.
• Review guest feedback and implement improvements to enhance kitchen performance.

Team Leadership

• Recruit, train, and manage kitchen staff performance.
• Foster a culture of accountability, professionalism, and teamwork.
• Conduct staff meetings and one-on-ones for communication and development.
• Develop staff development plans and performance improvement strategies.

Kitchen Administration

• Oversee kitchen budget, including food and labor costs.
• Manage inventory, purchasing, and vendor relationships for cost-effective operations.
• Ensure compliance with health and safety regulations and maintain documentation.
• Analyze performance metrics and prepare reports for management.

Business Oversight

• Align kitchen performance with overall business goals and brand standards.
• Analyze sales data and food costs to optimize profitability.
• Participate in budgeting and forecasting, providing insights on staffing, inventory, and capital needs.
• Contribute to marketing through promotional menus and seasonal features.
• Identify opportunities to improve customer satisfaction and loyalty.
• Lead initiatives connecting kitchen operations with guest experience and community outreach.
• Represent the kitchen in staff meetings and planning sessions, offering insights on staffing and operational challenges.