Assistant Commissary Kitchen Manager

Centro Restaurant Group•Minneapolis, MN

8d•Onsite

About The Position

Centro Restaurant Group (CRG) is seeking an experienced leader to serve as our Assistant Commissary Kitchen Manager. This role is a key leadership position within our back-of-the-house management team. CRG focuses on creating fun, fast-casual concepts with innovative food and drink, aiming to provide a welcoming and memorable experience for all guests through speedy service and quality offerings. Our company values center on our team and community, fostering a fun, respectful, and equitable space for staff and guests. We are committed to investing in our team and developing leaders.

Requirements

Management experience
Experience supervising and training teams
A love for hospitality and the unique culture of restaurants
A desire and ability to perpetuate a positive work culture
A thirst to learn, develop oneself, and an openness to constructive criticism
Experience working with diverse teams

Nice To Haves

Ability to speak conversational Spanish

Responsibilities

Maintain high standards of quality and consistency by regularly testing food consistency and quality.
Develop and standardize company recipes.
Assist with recipe development through R&D and demo of new products and concepts.
Assist with creating and maintaining inter-store ordering, invoicing, and distribution procedures.
Create and implement SOPs, policies, and organizational systems for commissary production.
Actively monitor and implement best practices to minimize food waste.
Conduct inventory and submit food and kitchen supply orders in a timely manner.
Acquire a deep knowledge of CRG’s menus; including but not limited to ingredients, plating, and allergens.
Streamline commissary operations by obtaining and maintaining ServSafe Certification.
Implement and ensure all company-wide policies, procedures, and standards of operation are practiced by commissary kitchen staff.
Oversee commissary kitchen compliance with all health department regulations, health and hygiene standards, and federal safety standards.
Maintain accurate records in Margin Edge.
Accurately track and maintain inventory.
Execute Catering BEOs.
Proactively and consistently manage labor costs.
Proactively and consistently manage food costs, including product sourcing and pricing recommendations.
Regularly test food quality at all locations.
Assist in training kitchen leads at all locations.
Work Concessions and off-site events with CRG partnerships.
Coordinate and manage food delivery to off-site events including but not limited to catering and events.
Role-model effective leadership by exhibiting professionalism, poise, and compassion.
Train, support, and monitor kitchen leadership.
Lead disciplinary conversations and practice accountability.
Consistently coach staff with constructive feedback.
Collaborate with kitchen leadership and other CRG departments to ensure compliance, effective operations, and growth.
Identify and complete special projects in collaboration with the Back of the House leadership team.