Head Chef/ Executive Kitchen Manager
Hello to our new Executive Kitchen Manager/Head Chef! Thank you for taking the time to look at our posting and we wish you all the best in finding your next position!
This is an amazing opportunity to head the kitchen of a thriving restaurant IN A GROWING COMPANY. Our menu is established and doesn't change often. What we're looking for is a head chef who specializes in operations management, who can standardize and systematize our kitchen. In about 6 months, we open our second location of the same concept and name, in a great location in west LA. We'd like detailed, easy to follow, systems for prep, hiring training, organization, ordering, cleaning and line management. We're not looking to reinvent the wheel, just to standardize operations so that our new head chef can run both locations, with the help of kitchen managers, and then partner with our GM to help expand to multiple locations.
We're looking for an someone to start immediately at our Hollywood location and then run both locations as a Regional Kitchen Operations Manager, once the second location is open. As for the systems that need to be formulated and put in place, many of these systems are already exist, but improvements and further development of these systems is needed. The position calls for creating protocols for the kitchen managers to follow, in the way of ordering, line management, cleaning etc. The emphasis here will be on kitchen management, but, of course, there will be room to improve the menu, add more dishes, and specials etc, after all of the KM goals are met.
Organization, leadership, and cooperation are a must. The GM and Head Chef need to work closely to further standardize operations so that all protocols and systems can be transferred to the second location seamlessly. The process of standardizing operations is already in progress so the new Head Chef will need to work with the GM to continue this process. This involves making recipe books (mostly done), KM checklists (mostly done), cleaning checklists, opening procedures...pretty standard stuff. Also, expanding the menu a bit. Collaboration is welcome and adjustments will happily be made according to the preferences of the Chef (the GM has been acting as a project organizer and typist mostly) but, with that said, starting over from scratch is not a viable option...the timeline doesn't allow for it.
We do 500+ covers on a Sunday brunch.
This is a work family of professional. The staff is positive, the atmosphere is fun, we want someone who can fit this style. I believe that structure creates safety and an environment where employees can enjoy their jobs and feel that they are doing well. People stay at a job where they feel valued and that they are doing well. In that way, training and setting kitchen employees up for success is one of our top priorities. Let's further create the efficiency of a corporate kitchen with the feel of a family restaurant.
Tons of room for growth! Amazing opportunity!
Thank you again for taking the time to review our listing
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