Executive Commissary and Kitchen Manager
Company: Gecko Hospitality
Location: San Diego
Posted on: January 26, 2023
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Job Description:
Executive Kitchen and Commissary ManagerKrisp SD is looking for
a strong, experienced leader to manage our kitchen crew, oversee
production in our busy main kitchen in San Diego and collaborate
with our team as we look to a busy, thriving future. We make Pizza.
Sandwiched and quick ready to eat and heat market fare with
attention to season and region-this position is focused on our
market hall and satellite locations. We offer classic sandwiches,
soups, salads, pizza and platters, in collaboration with our
flagship restaurant and market, in Downtown, is full of fine
ingredients, gorgeous local produce. The Executive Chef will be the
liaison between the main kitchen and our two offsite locations, and
the driving force behind our growing offerings. We are proud to
have built a hub for great food and drink in San Diego over the
past couple of decades and are excited to be looking to build on
that even more with a great culinary team.Compensation is very
competitive--this is a salaried position, and we offer lots of
great perks (discounts and professional development) along with
health, vision and dental insurance, paid time off and more.At
least 3 years in kitchen management is required, experience with
seasonal philosophy is key, and at least 5 years of professional
cooking is required.More about the job:The Executive Chef is
responsible for overseeing the successful operation of the kitchen;
and maintaining the relationship between the commissary, and
kitchens.CULINARY OPERATIONS - Achieving budgeted food cost goals.
- Ordering, receiving, and monitoring food/ kitchen
supplies.Delivery and Par Logistics. - - Engaging in active and
creative menu development in collaboration with the Executive Team.
- Undertaking full accountability for kitchen cleanliness and
maintenance, ensuring that all kitchen equipment is in good working
order and maintained on a recurring basis and in cost effective
manner. - Maintaining established standards of food quality,
plating, portioning and safety/sanitation. - Documentation of
recipes, procedures, techniques and job descriptions for all BOH
staff, in collaboration with the GM and Leadership Team. -
Constantly refining and improving existing systems to maintain
discipline, cleanliness and adherence to company policies. -
Upholding the values and standards of the March-- Restaurant Group
Manager Manifesto.STAFF, LABOR COSTS & SCHEDULING - Setting a tone
of professionalism, positivity and focus on excellence in all
things! - Writing the BOH schedule in a way that achieves company
goals for coverage, labor costs and employee retention. -
Collaborative hiring and ongoing assessment of BOH hourly
employees. - Executing a thorough orientation and hands-on training
process for every new BOH employee. - Ensuring that kitchen labor
costs are of an acceptable percentage, proportional to sales and
determined by budgets. - Enforcing all policies as defined in the
employee handbook: uniforms, language, behavior, all of it. -
Training BOH staff about new product, food preparation, ingredients
and what guests can expect. - Working with ownership to build
positive communication, systems, and both customer and crew
experiences.Job Types: Full-time, Part-timePay: $85000-100,000 per
year (Help grow the business and can be much more!)Benefits:
#ZRLA
Keywords: Gecko Hospitality, San Diego , Executive Commissary and Kitchen Manager, Hospitality & Tourism , San Diego, California
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