• Manage inventory, food and culinary labor costs.
• Prepare culinary team schedules to meet the needs of the restaurant and budget guidelines.
• Appoint tasks and responsibilities to the kitchen staff.
• Responsible for the cleanliness and maintenance of the kitchen.
• Ensure equipment is cleaned daily, supplies are stored properly, etc.
• Oversee the training and development of the kitchen team, ensuring constant improvement in culinary skills and consistency in production standards.
• Ensure food quality, portion control and plated presentation meet the standards of each concept inside the ghost kitchen.
• Conduct regular line checks, monitor stock levels and manage inventory.
• Ensure recipe adherence in the kitchen execution of all products served.
• Implement and adhere to the Health and Safety policies and procedures.
• Supervise and support kitchen staff while regularly working the line.
• Uphold and maintain sanitation and safety standards at all times.

Skills: Inventory Control, Labor Scheduling, Staff Supervision, Food Quality, Recipe Adherence, Safety Compliance, Kitchen Sanitation, Team Training

• Take the lead on all food service operations and day-to-day operations of the kitchen, supported by and supporting the General Manager.
• Provide direction to kitchen staff, ensuring execution of all employee duties.
• Ensure compliance with health and safety, including fire regulations.
• Operate and instill in their team 5-star environmental health standards and processes.
• Assist in the implementation and management of back of and front-of-the-house policies and procedures throughout the scheduled shift.
• Complete the duties of a line cook and is capable of performing all kitchen duties.
• Ensure all products are stored correctly and spec cards are created and updated for all menu items that exit the kitchen.
• Responsible for ordering, supplier relationships, cost control, inventory control and rotation.
• Responsible for menu planning.
• Responsible for delivering and managing the team rota.
• Look after all equipment and surrounding areas with cleaning schedules and maintenance.
• Lead training delivery and development of all members of the kitchen team.
• Work in conjunction with GM to deliver all commercial and customer satisfaction goals.
• Lead the hiring and development process by conducting interviews and then continuously reviewing performance and setting mutually agreed development goals.
• Accountable for the leadership and motivation of their team.

Skills: Kitchen Leadership, Staff Management, Safety Compliance, Food Safety, Menu Planning, Inventory Control, Team Training, Team Motivation

• Manage day-to-day operations, which include daily decision-making, staff support, coaching, disciplining, tracking waste, controlling labor, etc.
• Supervise the production and preparation of food in a manner consistent with recipes, procedures and standards.
• Manage food costs, track waste, and control kitchen labor costs.
• Purchase, receiveand store food products, an inspection of local suppliers, use of correct products and proper par levels to minimize food waste and optimize food cost.
• Understand, manage, and practice safe food handling procedures, maintenance and storage of all items.
• Train BOH employees on equipment maintenance and cleaning procedures.
• Direct productivity and managing performance of BOH employees throughout shifts and enforcing compliance with all policies.
• Oversee the cleanliness of the restaurant and the safety of guests at all times.
• Conduct formal line checks as part of the overall responsibility for inventory and safety in the kitchen.
• Create a safe, fun, and clean work environment for all staff in a manner consistent with values and operational goals.

Skills: Kitchen Operations, Staff Coaching, Food Cost Control, Inventory Management, Food Safety, BOH Supervision, Line Checks, Sanitation Standards

• Manage the day-to-day operation of the Melange kitchen under the direction of the General Manager.
• Work to enable kitchen staff is accountable to adhere to all company policies.
• Follow all recipes and assist in training all staff to follow recipes.
• Perform line cook responsibilities and fill any role in the kitchen due to call-off or as business dictates.
• Understand all products needed to complete recipes and ensure the products are always available and consistent.
• Adhere to all safety regulations and inform the team of changes in safety standards.
• Participate in the planning and execution of special events and banquet functions.
• Build congruent relationships with vendors and place orders timely and accurate manner.
• Demonstrate knowledge in establishing pars and prep lists for prep cooks.
• Use proper order guides, make par adjustments.
• Properly completing all SOP Guides, Daily Prep Lists, Cooler Temp Logs, Freezer Pull Sheets, Line Checks, Cooling Logs, and other guides.
• Work closely and assist Prep Cooks to help prepare for the success of the company on a daily basis.
• Maintain labor and food costs within budget.
• Demonstrate knowledge and enforce Riverside County Health and Safety Guidelines consistent with a Grade A establishment.

Skills: Kitchen Operations, Policy Compliance, Recipe Adherence, Line Cooking, Inventory Planning, Vendor Management, Cost Control, Food Safety

• Offer hands-on management style with exceptional leadership skills.
• Implement, lead and inspire team development at all levels.
• Supervise line staff to consistently deliver brand standards.
• Ensure daily operations function efficiently to maximize a positive dining experience for guests, always balanced with a strong return to the company.
• Weekly food inventory with Optimum Control.
• Design BOH labour schedules that are cost-effective and achieve successful operational performance.
• Ensure health and safety compliance in the kitchen.
• Motivate teams to enhance retention and yield high job satisfaction.
• Oversee the culinary program in an effort to provide high-quality ingredients and recipes that align with current market trends.
• Follow up and successfully resolve all guest complaints and ensure root cause is identified and corrected.
• Build a talent-rich team, interviewing, hiring and establishing a 'promote from within culture' to enhance retention.
• Recipe creation for feature items, daily specials and LTO's.
• Foster a culture of recognition and reward focused on the achievement of financial metrics, food quality and performance.

Skills: Hands-On Leadership, Team Development, Line Supervision, Operational Efficiency, Inventory Control, Labor Scheduling, Safety Compliance, Recipe Development

• Ensure program quality and organizational effectiveness through the development and implementation of standards, controls, procedures and evaluation.
• Help strengthen systems for sustainability, including fiscal accountability, program integrity, and policy and regulatory compliance.
• Coordinate daily activities throughout multiple delivery site locations.
• Order materials, supplies, and ingredients based on demand.
• Oversee the food preparation and cooking process.
• Monitor inventory levels and perform weekly inventory assessments.
• Store all food products in compliance with health and safety regulations.
• Ensure the kitchen is clean and organized.
• Assist the Executive Director in adhering to the organization's budget.
• Facilitate necessary documentation for effective and timely payment of invoices.
• Determine delivery mechanisms, and prepare bills, invoices and other shipment documents.

Skills: Program Management, Operations Coordination, Inventory Control, Food Preparation, Safety Compliance, Kitchen Organization, Budget Support, Invoice Processing

• Serve and prepare food to 6-18-year-old club members as part of the afterschool meals program and follow CACFP, SFSP, and DESE guidelines.
• Ensure compliance with the Department of Education and Board of Health regulations.
• Plan menus and order food to comply with the menu.
• Track and plan inventory and budget for the club kitchen.
• Fill out reporting forms daily and review with a supervisor weekly.
• Report all incidents immediately to the supervisor.
• Participate in various evaluation efforts throughout each program year, including the annual member survey.
• Supervise and evaluate all Kitchen staff.
• Participate in Culinary Team meetings.
• Participate in evaluations and media.

Skills: Menu Planning, Regulatory Compliance, Food Preparation, Inventory Tracking, Budget Control, Staff Supervision, Program Reporting, Team Collaboration

• Assist the Sous Chef in running the kitchen and managing employees, overseeing the operations in the absence of the Sous Chef.
• Follow recipes and proper cooking techniques.
• Ensure products are consistently prepared to showcase high standards and give guests a meal they can't find elsewhere.
• Educate customers and employees on products.
• Share knowledge to offer complete meal solutions and suggest ways for them to prepare meal items, incorporating items from different departments.
• Manage employee performance by providing resources, training, feedback and development opportunities.
• Oversee all line-level kitchen staff.
• Contribute to purchasing, prep, quality standards, sanitation, cleanliness, training, cooking, presentation, and portion control.
• Take on added responsibilities in the absence of the Executive Kitchen Manager.
• Lead kitchen staff, including scheduling, performance feedback, and accountability.

Skills: Kitchen Operations, Recipe Execution, Food Quality, Customer Education, Staff Development, Line Supervision, Sanitation Standards, Team Leadership

• Design and prepare delicious menus for residents and their guests.
• Shape the dining experience and service for this brand-new kitchen, ensuring the team delivers to the highest standard possible.
• Engage with residents to identify new service offerings.
• Take responsibility for the management of kitchen and café revenue and costs.
• Responsible for people development, engagement, and general management, including rostering.
• Provide the key contact for internal marketing efforts.
• Hire, train, and develop managers and team members.
• Work hands-on alongside the team.
• Help control food cost through proper recipe usage and waste reduction.
• Lead in a self-directed, self-motivated manner.

Skills: Menu Development, Dining Experience, Customer Engagement, Cost Management, Staff Development, Team Leadership, Food Cost Control, Hands-On Management

• Lead a gun kitchen team, hand-pick pick and coach to thrive in peak service.
• Produce incredible food and team is proud of.
• Manage ordering, storage and prepping of goods, and food safety.
• Create rosters that ensure a smooth service, meet teams' needs and are within budget.
• Assist in ensuring the cost of goods targets are achieved.
• Maintain a clean and tidy kitchen and storage facility.
• Assist in menu pricing in collaboration with the Culinary Operations Manager.
• Order food supplies and assist with kitchen equipment needs.
• Store food products in compliance with safety practices (e.g., in refrigerators).
• Maintain sanitation and safety standards in the kitchen area.
• Ensure all plates are properly cooked and served and guests have a memorable experience at Los Olivos Market.

Skills: Team Leadership, Food Production, Inventory Management, Labor Scheduling, Cost Control, Menu Pricing, Food Safety, Kitchen Sanitation

• Ability to bend, lift, and carry 50+ pounds.
• Ability to walk and/or stand for several hours.
• Proficient in general computer use, word processing, organization, etc.
• Willingness to work during peak hours, including nights, weekends, and holidays.
• Basic functional knowledge of cooking methods/practices, simple syrups, and commercial kitchen hygiene.
• Able to exhibit Tango values of DSSG while maintaining coachability.
• Strong ownership of BOH space.
• Ability to effectively follow the chain-of-command appropriately and without undue resistance.
• Must have cooking experience.
• Experience with or ability to learn food and beverage technology platforms.

Qualifications: BA in Culinary Arts with 2 years of Experience

• Experience cooking in a food service establishment and in customer service.
• Working knowledge of all kitchen functions and equipment.
• Must be able to read and comprehend instructions, correspondence, and memos.
• Must be able to communicate effectively, orally or in writing.
• Able to write simple correspondence and memos.
• Able to add, subtract, multiply and divide in all units of measure.
• Able to adjust recipes according to production needs.
• Able to identify and resolve food service and customer relationship issues.
• Able to exert over 50 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or move objects up to 25 pounds.

Qualifications: BS in Hospitality Management with 3 years of Experience

• Proven experience in the same or a similar role in the Food and Beverage industry.
• Must have a chef background.
• Must have a passion for improving upon existing service.
• Must have outstanding customer service and leadership capabilities.
• Must have a desire to work to a very high standard and ensure the team does the same.
• Excellent written and verbal communication skills.
• Ability to plan, prioritize and manage time effectively.
• Must have computer skills, MS Office, Windows/Mac.
• Must be aware and sensitive to different cultural sensibilities.

Qualifications: BA in Restaurant Management with 5 years of Experience

• Must be fully certified in Franchise Training Standards/Franchise Training Program within 60 days of assuming this role.
• Able to support Franchise Training and New Restaurant Openings by ensuring excellence in the kitchen.
• Must be confident in understanding, using, and deploying the Playerlync Learning Management Platform.
• Experience cooking and leading in a restaurant kitchen.
• Demonstrated success in culinary excellence and food service hospitality.
• Knowledge of OSHA and EEOC regulations, restaurant/food safety procedures.
• Point of Sale (POS) knowledge/skills.
• Must have a Manager Food Safety/Food Handler certification.

Qualifications: BA in Culinary Management with 4 years of Experience

• Strong organizational skills with excellent oral and written communication skills.
• Ability to communicate with guests, staff, and management.
• Ability to communicate effectively, both orally and in writing, in the English language, and Spanish-speaking abilities.
• Basic math skills (add, subtract, multiply, divide).
• Able to place a value on diversity, community and show respect for others.
• Proven ability to problem-solve and handle high-stress situations.
• Must be prepared to multitask in accordance with the demands of the business.
• Ability to identify and anticipate opportunities and implement corrective action steps.
• Ability to work weekends, holidays, and evenings.

Qualifications: BA in Hotel and Tourism Management with 2 years of Experience

• Proven work experience as a Kitchen Manager.
• Hands-on experience with planning menus and ordering ingredients.
• Knowledge of a wide range of recipes.
• Strong familiarity with kitchen sanitation and safety regulations.
• Excellent organizational skills.
• Must have conflict management abilities.
• Ability to manage a team in a fast-paced work environment.
• Ability to flexibility to work during evenings and weekends.

Qualifications: BS in Food Service Management with 3 years of Experience

• Experience as a Kitchen/Restaurant Manager or Head Chef.
• Must have an Intermediate Food Hygiene Certificate.
• Strong with numbers and budgets.
• Great interpersonal, communication skills and leadership skills.
• Able to be flexible and able to remain focused on results under pressure and to challenging deadlines.
• Able to be self-motivated and confident.
• Able to work results-focused with a desire to succeed.
• Experience using scheduling software and hiring/disciplinary action.
• Must be available to work all shifts, weekends and holidays based on business needs.

Qualifications: BA in Culinary Management with 4 years of Experience

• Working knowledge of kitchen operations.
• Ability to maintain professionalism under pressure.
• Experience in budget management, cost control, and wastage.
• Proven leadership experience within a fast-paced kitchen environment.
• Exceptional presentation, communication, time management and attention to detail.
• Ability to work a flexible rotating roster, including nights/weekends.
• Supervisory food service and Kitchen Manager experience.
• Must have ServeSafe certification.
• Experience in food ordering and inventory management.

Qualifications: BA in Hospitality Administration with 5 years of Experience

• Experience in a culinary leadership role.
• Basic math skills.
• Ability to communicate effectively verbally and in writing.
• Strong leadership skills.
• Ability to exceed the expectations of guests and team members.
• Excellent time management skills.
• Experience in a fast-paced kitchen.
• Able to adhere to company standards and menu structures.
• Experience managing and training staff.
• Experience doing rosters, stock takes and ordering.

Qualifications: BS in Operations Management with 3 years of Experience

• Experience in a Kitchen Manager role.
• Solid tenure and background.
• Must have high-volume experience.
• Must have an eye for detail and focus on consistency.
• Must be passionate about developing the team and making guests happy.
• Experience in a restaurant environment, supervisory experience.
• Able to write and oral fluently in English to communicate effectively and with various audiences.
• Understanding of and executing verbal directions, as well as written menus, recipes, labels on foods and chemicals, and other workplace safety signage.

Qualifications: BS in Business Administration with 4 years of Experience