Kitchen Manager

Modern Mexican Restaurants•Denver, CO

7d•Onsite

About The Position

Supervise and coordinate all activities concerning back-of-the-house operations and personnel. Responsible for ensuring an efficient quality finished product before and during service hours. Assume all duties of the Sous Chefs in their absence, and as needed by the Executive Chef.

Requirements

Must have at least a high school diploma or GED.
Previous kitchen experience is required with at least 2 years of working in a similar position.
Must be computer literate, with the ability to navigate basic software systems, including email, spreadsheets, and point-of-sale or inventory platforms.
Experience with ordering supplies, including placing, tracking, and receiving orders accurately and efficiently.
Knowledge of food inventory management, including monitoring stock levels, rotating products, minimizing waste, and maintaining accurate inventory records.
Ability to use digital tools or systems to manage inventory and generate reports.
Strong attention to detail when handling orders and inventory data.
Able to work well under pressure and be self-motivated.
Good organizational, time management and delegation skills.
Good communication skills—both written and verbal.

Nice To Haves

Spanish speaking would be a definite plus.

Responsibilities

Taste food items to insure consistency and conformance to recipes and standards of appearance.
Take time to give special attention to special guests and guests with special needs.
Train kitchen personnel in all menu items and food production principles and practices, by way of constant communication.
Assist in controlling food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures.
Maintain product quality standards and consistency, through the kitchen personnel.
Use daily kitchen notes to communicate amongst the team.
Establish open lines of communication between FOH and BOH at all times.
Work with front-of-the-house personnel to execute menu changes, specials, and information regarding shortages in the absence of a Sous Chef.
Work closely with all management staff.
Lead by example and motivate through positive reinforcement.
Be firm, fair and consistent when involved with employee issues.
Strive for guest satisfaction—maintain the goal of creating positive guest experiences.
Maintain the integrity of every dish no matter time, price point, whom it is for or level of difficulty.
Organize and operate an efficient, professional service.
Orientate, motivate, train, and educate all kitchen personnel in Avondale’s policies, procedures, and rules.
Maintain a clean and organized BOH workspace.
Praise in public, criticize behind closed doors, give constructive criticism.
Constantly develop culinary talent and remember that you can learn something from every employee in the restaurant.
Maintain positive attitude about all culinary aspects of Restaurant and Market, regarding both with equal esteem.