Kitchen Manager - MOHI Farm

LEAL VINEYARDS•Morgan Hill, CA

5d•$25 - $25•Onsite

About The Position

The Kitchen Manager oversees all food production at MOHI Farm, including menu execution, food purchasing specifications, recipes, staffing, and the department’s food and labor budgets. The role is responsible for maintaining high standards of food quality, sanitation, cleanliness, and safety while supporting a professional and efficient guest experience. The Kitchen Manager recruits, hires, trains, develops, supervises, and evaluates kitchen employees, and works with food and beverage management and catering sales managers on service standards and upcoming events. The position includes directing daily kitchen operations and food preparation, coordinating employee schedules, ordering supplies, managing costs and waste, and maintaining kitchen equipment and cleaning schedules. The manager also trains line cooks in seasoning, preparation, smoking techniques, equipment use, and wood-fired pizza production. The role may require travel to other properties in the portfolio and availability for special events, public relations activities, and off-site catering locations.

Requirements

At least 4–5 years of experience in the culinary field, preferably in a fast-paced, high-end establishment.
At least 3 years of culinary management experience.
Ability to recruit line cooks and other kitchen staff.
Extended experience and knowledge of banquet service.
Proven cost-control experience, including food, equipment, labor, and waste management.
Experience in fiscal planning and knowledge of profit-and-loss reporting.
Previous culinary leadership experience and a desire to lead and mentor a culinary team.
Current ServSafe Food Protection Managers Certificate.
Current California Driver's License with a satisfactory and safe driving record.
Ability to maintain a neat, well-groomed appearance and communicate professionally.
Ability to work under pressure and remain calm while resolving problems using good judgment.
Ability to interact positively with supervisors, management, coworkers, members, and the public.
Ability to produce a high volume of accurate, complete, high-quality work in a timely manner.
Regular, punctual attendance; ability to follow directions, accept criticism, work well with others, and treat coworkers, supervisors, members, and guests with respect and courtesy.

Nice To Haves

Bilingual English/Spanish.
Off-premise catering experience.

Responsibilities

Direct kitchen operations and supervise staff, food preparation, and food service.
Schedule and coordinate cooks and other kitchen employees in Paycom to support economical, technically correct preparation and budgeted labor goals.
Order food products and other necessary supplies.
Maintain sanitation, cleanliness, and safety standards throughout kitchen areas.
Establish controls to minimize food and supply waste and theft.
Train employees in safety, sanitation, and accident prevention.
Attend food and beverage staff and management meetings, and ensure kitchen representatives attend service lineups and meetings.
Consult with Catering Sales Managers about upcoming contracted banquet events.
Cook or directly supervise the preparation of items requiring skilled preparation.
Ensure appropriate staffing, control food and payroll costs, and support department profitability.
Create daily preparation lists and service checklists.
Train and develop line cooks in seasoning, food preparation, smoking techniques, and safe, proper equipment use, including wood-fired pizza ovens.
Work with food and beverage management to ensure food production exceeds member and guest expectations and service meets established standards.
Evaluate products for quality, price, and consistency.
Develop and update policies and procedures to support and measure quality.
Establish and maintain regular cleaning and maintenance schedules for kitchen areas and equipment.
Provide training and professional development opportunities for kitchen staff.
Interview, select, develop, train, supervise, counsel, and discipline department employees.
Ensure guest services are delivered professionally and efficiently and promote a safe working environment.
Travel to other portfolio locations as required, potentially beginning shifts at different properties; represent the brand at special events, PR activities, and other catering locations.
Perform other duties as directed.