Kitchen Manager

El Encanto is looking for a professional Executive Chef/Kitchen Manager with 2+ year's experience managing kitchen in full-service restaurant who is responsible for all aspects of managing the kitchen and kitchen personnel including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

All with the goal of ensuring that El Encanto provides superb and consistent food quality on an ongoing basis. The Executive Chef/Kitchen Manager must at all times promote, work and act in manner consistent with the Mission Statement and Core Values of El Encanto Restaurants. Pay for this position ranges from $45,000 - $50,000 DOE.

BENEFITS - WHY WORK FOR US?

• Paid Vacation time for all full-time staff
• 401k, Health insurance, including dental and vision
• Family owned business, where all staff members are encouraged to make suggestions and collaborate on the operations of the business.
• Structured training program and great opportunities for advancement
• Closed on most major holidays:
  Thanksgiving, Christmas, New Year's Day, Superbowl Sunday
• Two Annual Staff parties:
  Christmas and an end of season Staff Appreciation Party

Extensive Bonus Program:

• Employee of the Month bonuses
• Employee of the Year award with bonuses
• Health inspection bonuses
• Bonus program for salaried and full-time kitchen personnel

Meal Comps and discounts:

• Free meals for Managers and kitchen personnel on shifts
• House accounts for salaried managers
• 50% off for all employee meals
• Family discounts for food in restaurants

PRIMARY RESPONSIBILITES AND DUTIES

Hiring & Training

• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
• Ensure that each new hire is trained according to El Encanto Training Procedures
• Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel in accordance with El Encanto policies.

Scheduling

• The EC/KM will prepare weekly work schedules for all kitchen personnel.
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Comply with attendance rules and be available to work on a regular basis.
• The EC/KM must be proficient in all prep and line stations, and will be required to be on the line as business dictates.
• The EC/KM should schedule themselves to focus primarily on supervising the staff as they work in their respective positions in the kitchen, where he/she can monitor the quality of food preparation and of the finished product

Daily Operations Management

• Establish the day's priorities and assign production and preparation tasks for staff to execute.
• Check and maintain proper food holding and refrigeration temperature control points.
• Review daily menu specials and offer feedback to Sous Chefs.
• Review catering event orders and make note of any changes.
• Take physical inventory of specified food items for daily inventory to ensure enough product is in house.
• Helps coordinate deliveries and work with vendors.
• Meet with the Corporate Chef to review equipment needs, catering assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Develop new special items, test and write recipes.
• Review sales and food…