Job Description Job Description
We are seeking a Kitchen Manager/ Chef For High Volume Catering Kitchen to join our team!
World is very different now. Our business was also very much impacted by the pandemic, and recent reluctance of kitchen staff working in the same job. They are seemingly looking for other opportunities, whether they are great or not. If you're someone whose job is affected by the pandemic, but are ready to take your next challenge, please apply. Let us start our next chapter together and make it a great success of our small commercial kitchen of 5-6 staff.
Responsibilities:
- Both oversee and cook food in high volume pace for 3 days of week (Sunday to Tuesday) and make sure kitchen staff has food ready to pack for distribution.
- You must have very good cooking experience and high volume cooking is highly desirable
- Must be able to lift up to 40lb on a regular basis
- Must be very responsible and must accomplish the job. You must work very closely with the owner to accomplish the mission.
- Maintain uninterrupted work flow by being observant, unbiased, and strict at enforcing time schedule, and making sure the work is being accomplished in an extremely efficient fashion. This does not mean you're a slave driver, but you're smart in identifying the inefficiencies in the process and fix them.
- You're very punctual, have kitchen skills, and very good at managing people, their time, and focused on efficiency and productivity. Your bonus solely depends upon what he or she has saved to the business by increasing the efficiency and productivity of the kitchen.
- Standardize recipes make sure people follow them correctly.
- You must have California drivers license, clean driving record, must have the ability to arrive at work by 5:00 am. Handyman skills are very highly desirable.
- English speaking (or bilingual), who is at least minimally computer literate is desired.
Your good human nature, going that extra mile, cooking skill, efficiency,cleanliness, fastness in learning, punctuality, regularity, managing people earn more bonus points than having all those food certifications and words like FOH/BOH etc. This is a catering kitchen. Knowledge or cost and labor rules is important. Strong leadership qualities, no arrogant attitude, working with the management closely are the key. This is Not a restaurant. Do not need cashier skills, closing skills, mixing drinks etc.
