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Kitchen Manager / Chef de Cuisine

Sessions West Coast Deli

Kitchen Manager / Chef de Cuisine

Irvine, CA +2 locations
Full Time
Paid
  • Responsibilities

    StatementThe chef de cuisine will holistically execute the company's culinary strategy and promote its vision, mission and values, resulting in a memorable guest and staff experience with exceptional food and maximized sales. You must be well versed in all processes and positions in the back of house, in addition to managing labor, food cost, P&L’s and other financials. Your main focus, however, will be recognizing the importance of the staff and guests experience and strengthening the team's contribution toward the restaurants standards and service levels by producing consistent and delicious food and controlling costs.SummaryThe chef de cuisine will be responsible for managing the daily operations of the kitchen, provide hands-on leadership and direction to team members, while maintaining profitability and a seamless guest experience. The chef de cuisine will lead, mentor and train all other managers and employees with ‘in the moment’ coaching, long term planning and adherence to company SOP’s. The chef de cuisine will also be held accountable for the cleanliness of the store, that it is always a safe and harassment free workplace and all company standards and policies are continuously upheld. As the chef de cuisine, the employee acknowledges that they are responsible for managing their time and making sure that they spend a minimum of 60% of their day fulfilling managerial and administrative duties.Immediate Supervisor(s)Executive Chef, Director of Operations and Owner(s)Responsibilities

    Model and create an enthusiastic environment that insures uplifting and memorable interactions with guests and staff.

    Establish and maintain effective internal controls (a process for assuring achievement of an organization's objectives in operational effectiveness and efficiency, reliable financial reporting, and compliance with laws, regulations and policies).

    Constantly be demonstrating to sous chef, prep cooks and line cooks how to properly prepare, portion, build, plate, garnish and store all food items.

    Participate in the cooking process from production to execution, working any position necessary.

    Purchasing wisely and disbursement of all dairy, meat, produce, dry goods, soda, paper goods, chemicals, smallwares and other food related products.

    Monitor product quality, freshness, value, presentation, variety and timeliness always meets Sessions standards.

    Supervising the opening and closing of the restaurant.

    Planning and directing all food preparation for restaurant needs, catering orders and other special events.

    Coach + develop management team and BOH employees. Provide daily and monthly feedback.

    Attend weekly manager meetings to set goals, review employee relations, staffing needs, sales and upcoming events.

    Prepare and present annual employee reviews.

    Creating and posting back of house team member schedules using our scheduling platform. Ensuring the schedule is followed.

    Manage labor through constant monitoring, in the shift cutting and labor forecasting when preparing the schedule.

    Complete daily time edits.

    Work closely with the chef team in regard to food quality, staff training, safety procedures, kitchen cleanliness, food cost, BOH labor and maintenance.

    Assist the Executive Chef with writing and planning of new menus, catering offerings, holiday menus and special events.

    Monitor, track and support all catering efforts by making sure product is in house, we have scheduled properly.

    Follows company protocol for ordering based off of pars, receiving products, recording invoices, proper storage to avoid loss due to spoilage and ensure reusable items are returned to stock.

    Ensure all equipment for the kitchens are maintained and stored properly.

    Ensure the restaurant is following all food safety, food handling and a high level of sanitation as stated by Sessions standards, the County, State and Federal Government.

    Ensuring timely follow up and training following any food safety audits.

    Responsible for ensuring all BOH employees take their breaks during their shift according to state law.

    Maintain the facility and all of its equipment with weekly walk through, equipment repair logs, daily, weekly + monthly cleaning schedules and preventative maintenance.

    Maintain knowledge of local competition and industry trends. Contribute to the Director of Operations/Owner(s) revenue ideas or other events to promote the restaurant and drive revenue.

    Monitor all controllable expenses to budget (paper supplies, cleaning supplies, electricity, gas, etc…).

    Complete and submit an accurate monthly inventory.

    Adheres to the company’s Injury and Illness Prevention Program, does a monthly safety audit, provides a safe work environment for all employees and guests and follows company protocol if an injury occurs.

    Any other duties at the discretion of the Director of Operations and/or Owner(s).

    Skills

    Excellent written and verbal communication with a positive and outgoing personality.

    Customer service focused and solution orientated.

    Capable of delegating multiple tasks and ensuring follow through and completion.

    Ability to educate, supervise and direct the work of others.

    Have an extensive knowledge of food.

    Possess knowledge of the sequence of polished quick casual dining and basic dining room procedures.

    Have a working knowledge of computer word processing programs and restaurant POS programs.

    Understand and possess a strong sense of cost control, budgeting and forecasting.

    Enjoy and be able to succeed in a fast-paced and high stress environment.

    Communicate and understand the English language and have excellent written and verbal communication skills.

    Physically able to stand and exert fast-paced mobility for periods of up to eight hours in length, lifting, bending and stooping and to frequently lift and carry plates, trays and other objects weighing 35 pounds or more.

    Qualifications

    Minimum 2 years management experience with emphasis on polished fast casual, high volume service.

    Strong food + beverage knowledge.

    Ability to work a flexible schedule based on restaurant needs

    Ongoing current County Manager Food Handlers Card.

    Competency in the Spanish language.

  • Locations
    Irvine, CA • Huntington Beach, CA • Newport Beach, CA