Restaurant Chef / Executive Kitchen Manager

Urban Plates•San Diego, CA

2d•Onsite

About The Position

The Executive Kitchen Manager/Chef manages all culinary operations in the restaurant. The role oversees the kitchen to ensure excellent food quality, manages Team Member performance, and communicates and coordinates with the General Manager, Regional Chef, and/or Area Director. The Chef is expected to use excellent professional judgment in carrying out these duties. The role calls for experience preparing food from scratch with fresh, quality ingredients; managing cost of goods and inventory; and leading and developing Back-of-House Team Members, including Prep and Line Cooks, Sous Chefs, and Jr. Sous Chefs. The Chef works with state-of-the-art kitchen equipment and restaurant systems and technology. Urban Plates offers a company-paid, nine-week management training program at a certified training restaurant, with Front-of-House, Back-of-House, and management training, as well as ongoing training and development programs. The position offers opportunities for career advancement and additional earnings through a bonus plan.

Requirements

Experience cooking from scratch with fresh, quality ingredients.
Experience managing cost of goods and inventory.
Experience leading and developing Back-of-House Team Members, including Prep and Line Cooks, Sous Chefs, and Jr. Sous Chefs.
Experience with state-of-the-art kitchens and top-of-the-line equipment, including Rational Ovens, blast chillers, Kitchen Display Systems, and Date Code Genie.
Experience with restaurant systems, processes, and technology platforms, including CTuit, a Learning Management System, HRIS (Dayforce), and POS (Brink).
Excellent professional judgment.

Responsibilities

Manage all culinary operations in the restaurant.
Oversee the kitchen to ensure excellent food quality.
Manage Team Member performance.
Communicate and coordinate with the General Manager, Regional Chef, and/or Area Director.
Manage cost of goods and inventory.
Lead and develop Back-of-House Team Members, including Prep and Line Cooks, Sous Chefs, and Jr. Sous Chefs.

Benefits

Competitive pay of $75,000–$90,000 based on experience, inclusive of bonus, with potential annual earnings above $90,000 based on performance and the bonus plan.
Monthly and quarterly bonus opportunities.
Two days off per week and no late nights.
Paid time off.
Company-paid, nine-week management training program at a certified training restaurant.
Monthly cell phone and internet allowance.
Free meal during the workday.
75% off meals when not working.
Urban Plates Health & Wellness Plan for $12 per month, including 24/7 virtual doctor access, counseling services, and vision, dental, and hearing-care discounts.
Medical insurance with HMO and PPO options.
Dental insurance.
Vision insurance.
Life and AD&D insurance.
Supplemental life and AD&D insurance.
Basic long-term disability.
Employee Assistance Program.
Accident and hospital indemnity insurance.
Flexible spending account.
Pet insurance.
401(k) plan for those who qualify.
Career development programs and advancement opportunities.
Access to the UPLift Emergency Grant Program.