Chef- Kitchen Manager

Overview We are looking for a professional Chef / Kitchen Manager to be in command in our kitchen, following our restaurant General Managers’ specifications and guidelines. The successful candidate will employ their culinary and leadership skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. You should be familiar with restaurant operations, have a good understanding of what makes a great customer experience and be able to cook fantastic Mexican food. Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests. You will be the go to for all things kitchen and the General Managers primary support. Duties and responsibilities ● Help in the preparation, design and pricing of all food menus ● Ensure kitchen staff is producing quality and consistent plates in design, taste and speed ● Stock inventory appropriately/put orders away quickly and efficiently ● Be the driving force behind planning and directing food preparation ● Use and ensure kitchen staff is using all daily, weekly, monthly checklists ● Resourcefully solve any issues that arise and seize control of any problematic situation ● Lead & train kitchen staff, identify staff issues/gaps and help assess staff’s performance ● Assist in hiring/recruiting and interviewing as needed to fill gaps identified ● Ensure inventory is taken and orders are placed 2x-3x per week using a par system ● Be willing and able to cross train in all kitchen areas (food prep, cooking, cleaning tasks) and FOH areas (serving, running food, hosting) - Strong teamwork skills and understanding that there should be no “that’s not my job” in our buildings will help ● Comply with and enforce sanitation & safety standards as well as California required break and lunch policies ● Maintain a positive and professional approach with coworkers and customers ● Coordinate communication between front of the house and back of the house staff ● Accountable to assist the restaurant General Manager in maintaining portion control to beat or exceed food cost percentage as set by the Restaurant Owner ● Bilingual preferred; at a minimum, the ability to understand and to make one’s self understood to all Spanish and English speaking individuals Los Pinos 3420 Palmer Dr Cameron Park Ca 95682 Qualifications & Requirements ● Experience as a head/lead Chef ● Leadership skills Excellent time management abilities ● Ability to manage a team in a fast-paced work environment ● Flexibility to work during late nights, weekends and holidays ● Understanding of various cooking methods, ingredients, equipment and recipes ● Excellent record of kitchen and staff management ● Great customer service attitude ● Accuracy and speed in handling emergency situations and providing solutions ● Have exceptional grooming and hygiene habits. Working conditions ● Must be able to work in hot conditions for extended periods of time (80-100 degrees) ● Must be able to work in cold conditions for short periods of time (10-40 degrees) ● Must be able to safely work around chemicals commonly used in restaurant and kitchen environments Physical requirements ● Must be able to stand for extended periods of time while working (2-6 hours at a time) ● Must be able to lift up to 50lbs ● Frequent bending, turning, shifting, kneeling walking and lifting of common kitchen items will be required throughout each shift. ● Must be able to work around all common foods including but not limited to fruits, nuts, raw meats and shellfish that would commonly be found in a restaurant kitchen

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