Executive Kitchen Manager (Los Angeles)
High-Volume Restaurant Group, Los Angeles, CA, United States
Wildly successful, high volume hospitality group is seeking a Executive Kitchen Manager (title tbd) to join their team in San Fernando Valley. This is a VERY popular company with a loyal following that is looking for a culinary leader. This individual is responsible for overseeing a multifaceted BOH team and operation that contains departments under one roof. The menu is proven and while it does change with seasonal specials, this role is not involved in the creative components. Rather, this is for a true operations leader who is familiar with directing through a larger management team.
Lucrative package, no late nights, and an actively growing group!
EKM Responsibilities:
Delegating and directing management team in a multi-department environment
Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
Maintain operational control of purchasing, receiving, and inventory of all kitchen items
Spearhead equipment care to ensure it is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs
Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met
Provide employees and staff with proper training and monitoring to maintain cleanliness, sanitation and organization along with the safety of all work areas
Monitor performance of staff and ensure all procedures are completed to restaurant standards
Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction
EKM Skills/Qualifications:
5 years high-volume culinary management experience as an Executive Chef (or similar title) in a 12 MIL+ operation managing teams over 60 BOH or 2 years as a Regional Chef, Area Chef or Culinary Director in a similar capacity
Familiar with upholding standards and SOPs within a well oiled machine
Ability to work effectively within a collaborative team environment
Ability to communicate effectively in a positive/upbeat fashion
Expert knowledge in P&L review, budgetary controls, strict inventory and labor controls
Active ServSafe Management Food Safety Certificate
A flexible schedule. Mornings, nights, weekends and holidays are required
English/Spanish bilingual is a plus!
Compensation Package Includes:
All in financial compensation of $150-200k
Base Salary in the $100-125k range
Achievable quarterly bonus
Annual partnership disbursement
Benefits separate from compensation
401k with employer matching
Group Medical, Dental, and Vision Insurance
Life Insurance
PTO Plan
Lucrative package, no late nights, and an actively growing group!
EKM Responsibilities:
Delegating and directing management team in a multi-department environment
Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
Maintain operational control of purchasing, receiving, and inventory of all kitchen items
Spearhead equipment care to ensure it is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs
Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met
Provide employees and staff with proper training and monitoring to maintain cleanliness, sanitation and organization along with the safety of all work areas
Monitor performance of staff and ensure all procedures are completed to restaurant standards
Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction
EKM Skills/Qualifications:
5 years high-volume culinary management experience as an Executive Chef (or similar title) in a 12 MIL+ operation managing teams over 60 BOH or 2 years as a Regional Chef, Area Chef or Culinary Director in a similar capacity
Familiar with upholding standards and SOPs within a well oiled machine
Ability to work effectively within a collaborative team environment
Ability to communicate effectively in a positive/upbeat fashion
Expert knowledge in P&L review, budgetary controls, strict inventory and labor controls
Active ServSafe Management Food Safety Certificate
A flexible schedule. Mornings, nights, weekends and holidays are required
English/Spanish bilingual is a plus!
Compensation Package Includes:
All in financial compensation of $150-200k
Base Salary in the $100-125k range
Achievable quarterly bonus
Annual partnership disbursement
Benefits separate from compensation
401k with employer matching
Group Medical, Dental, and Vision Insurance
Life Insurance
PTO Plan