Kitchen Manager

We are growing and looking to expand our team! We have a new location coming September 2022 and are hiring now so we can train before opening day.

Who are we?

Family owned business born in Columbus almost 10 years ago. We started as a Food Truck and today have 3 brick-and-mortar locations, mobile food trucks, and concession stands in both the new Crew Stadium (Lower.com Field) and inside the Greater Columbus Convention Center. Dos Hermanos offers a fresh way of catering including both mobile and traditional options.

What are we looking for?

As Kitchen Manager, you will share our passion for serving authentic Mexican Cuisine. You perform as the culinary foundation at our newest location, while managing and staying accountable for your team. As an extremely efficient individual with a passion for executing food excellence and hospitality, you run a strong kitchen by ensuring all plates are properly cooked, served quality food on time, and our customers have a pleasant dining experience. Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them. You own and take pride in order/inventory management, prep management and health and safety standards within the four walls of your restaurant. Accountability and financial responsibility in areas of labor, food cost, and operations. You are the subject matter expert in your areas of focus in the kitchen and serve as a vital resource for your team and peers. In our operation centered around innovation, you are always looking at food quality, cost, and training as data-points for you and your team to grow.

Staying organized and detail-oriented in a fast paced environment is key to your role as Kitchen Manager. We are constantly evolving our menu and testing new initiatives to improve the business operations . You will effectively multitask and train your team through the day-to-day shifts, to ensure your team is well equipped to execute anything and everything on our menu. Developing your team by role modeling while delivering excellent service to our guests is integral as we work towards a better food future.

About the team:

As Kitchen Manager, you report directly to the General Manager You work collaboratively with the other restaurant leaders to ensure the restaurant team is well trained and organized to provide guests with an experience that goes beyond a great meal.

Responsibilities

• Manage kitchen staff and coordinate food orders
• Supervise food prep and cooking
• Check food plating and temperature
• Maintain sanitation and safety standards in the kitchen area
• Establish portion sizes
• Oversee and uphold food quality and presentation no matter the business channel. Walk in, pick-up & delivery orders are handled with equal care and attention.
• Schedule kitchen staff shifts
• Price menu items in collaboration with the Restaurant Manager
• Order food supplies and kitchen equipment, as needed
• Manage the prep list for yourself and your team. Communicate with your General Manager on food inventory and ordering to ensure walk-ins are fully stocked and organized.
• Run successful shifts by organizing the deployment board and managing the prep schedule day in and day out.
• Manage and maintain a tight and orderly kitchen operation, including storage, labeling, preparation, and all safety protocols. You are the safety standard bearer ensuring your team is keeping up with Covid guidelines and DOH standards for overall restaurant health.
• Take ownership of restaurant cleanliness by setting up the AM shift for success and closing with confidence that the restaurant is prepared for the next day's operation.
• Train kitchen staff on prep work and food plating techniques
• Be responsible for kitchen culture and upholding best practices and standards through every shift.
• Store food products in compliance with safety practices (e.g. in refrigerators)
• Keep weekly and monthly cost reports
• Serve as a reference point for the entire kitchen team for questions on recipes, checklists, food specifics, and food quality. Consistency and order.
• Oversee the quality of fresh ingredients received from our farm partners, while overseeing inventory, supply and QA processes in the restaurant.
• Execute line checks while measuring what’s ready to serve, what needs to be prepared, and any potential waste. You think ahead to ensure service runs smoothly.
• Ensure the kitchen is set up for success with all tasks completed on time and with safety top of mind.
• Implement food preparation tactics that maximize efficiencies in your kitchen. You are open to testing new systems and processes, as well as thinking outside the box to help with operational flow and kitchen organization.
• Lead in placing orders, ensuring the restaurant has what it needs to be successful.
• Identify and troubleshoot any ordering or digital ordering issues. You are solutions focused and can quickly pivot when needed.
• Manage our kitchen facilities, following up with all maintenance on culinary equipment, cleanliness, and organization of your restaurant.

Qualifications and Skills

• Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef
• Hands-on experience with planning menus and ordering ingredients
• Knowledge of a wide range of recipes
• Familiarity with kitchen sanitation and safety regulations
• Excellent organizational skills
• Conflict management abilities
• Ability to manage a team in a fast-paced work environment
• Flexibility to work during evenings and weekends
• Certification from a culinary school or degree in Restaurant Management is a plus
• The ability to demonstrate and execute an exceedingly strong work ethic.
• Skills to motivate and develop the culinarians on your team.
• An appreciation for the people you work with.
• The willingness to roll up your sleeves and pitch in whenever necessary.
• The desire for professional improvement and the process of learning.
• The drive to network and build strong ties in your restaurant’s community.
• The ability to take many variables to find the best solution to a problem.
• Excellent communication skills.
• An eye for detail and solving challenges.
• A desire for growth within our brigade.
• Food Safety Certification.
• A passion for real, good food.

Why should you work for Dos Hermanos?

• We have an amazing fun team!
• Restaurants closed on major holidays
• Paid training from day 1
• Free Tacos!

Schedule:

• Must be prepared to work flexible schedules, including evenings, weekends, and/or holidays as required.

Experience:

• Food Truck: 1 year (Preferred)
• Kitchen/Restaurant: 1 year (Preferred)
• Supervisory experience (Preferred)

License/Certification:

• Ohio Driver's License (Required)

Shift availability:

• Day Shift
• Night Shift
• Weekends

Work Location: Easton

Salary:

· $50,000 to $60,000

Benefits:

· Employee meal provided

· 1 Week of Vacation

· Weekly Pay