Bilingual Restaurant Kitchen Manager

Ojos Locos Sports Cantina•Tucson, AZ

10h•Onsite

About The Position

The Kitchen Manager supports the management team by leading by example and providing employees with the knowledge and skills necessary to create an exceptional dining experience for each guest. This role provides overall leadership, supervision, and direction on shift operations to consistently meet or exceed the guest experience in relation to food safety and food quality.

Requirements

1-3 years of kitchen management required.
Food Managers Certification required.
Advanced knowledge of Food, Health and Safety Regulations.
Availability to work during holidays, nights, and weekends with increased hours during peak times.
Liquor License certified is mandatory.
Food manager certificate required.
Ability to effectively communicate in English and Spanish.

Nice To Haves

Culinary arts degree preferred.

Responsibilities

Provide direction, coaching and leadership for all BOH employees (including food preparation and production, safety and sanitation and company policies and procedures).
Hires, coaches, and trains the kitchen staff to perform various assignments and handle the equipment.
Responsible for training kitchen and concessions personnel in cleanliness and sanitation practices.
Ensures employee adherence to company policies and procedures.
Utilizes all tools necessary to ensure quality food is prepared to recipe specification within company approved ticket times.
Ensure the freshness of food product through proper purchasing and product rotation by following company SOP.
Checks food storage and temperatures daily, records the temperatures on the log sheet and notifies maintenance of any issues.
Communicates, implements, and follow up on all changes for food products and kitchen systems and procedures.
Ensures that daily opening, mid and closing operation duties are being completed daily.
Delivers exceptional guest experience through execution of great food.
Assist managers and General Manager with FOH duties, as necessary.
Responsible for weekly scheduling of kitchen staff in accordance business needs, and employees' availability.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
Ensure successful delivery of the daily and weekly budgets, goals, and objectives.
Other duties as assigned.