Address
Form of workBenefits:
Innovative Environment
Collaborative Culture
Bonus based on performance
Competitive salary
Dental insurance
Employee discounts
Health insurance
Opportunity for advancement
Paid time off
Training & development
Vision insurance
Wellness resources
Jaguar Bolera is the perfect culmination of tradition and innovation, an inspired collaboration between culinary enthusiasm, self-guided imbibing and entertainment, and a custom, curated approach to crafting eating, drinking, and gaming experiences for the entire group.
The menu interlaces woodfire-cooked fare from the American South with the brilliance of traditional Mexican cuisine - territories historically inhabited by the Jaguar. “Bolera” is the Spanish word for bowling alley, nodding to the concepts full-length bowling lanes and duckpin balls and pins. The 20,000 sq foot venue has multiple stations for self-serve custom brews, craft cocktails, and keg wines.
Jaguar Bolera is looking for a high level, dynamic leader to fill the role of Executive Kitchen Manager.
Who You Are:
A highly organized role model, with the ability to oversee high volume kitchen operations in the most productive way to drive performance. You are both guest and team member driven and provide the highest level of leadership in demonstrating genuine care, quality engagement and interaction at every touch point.
You are results oriented and financially driven, and ensure standards are always in place. You are an advocate for quality in product, process, and outcome.
You analyze financials, prioritize actions associated and create quality plans for the team to execute to support predictability in results.
What You Do:
Lead, organize and oversee a team culinary team members that care for, produce, and execute to the specifications of the brand.
Develop and execute productive, thoughtful, and impactful plans that prioritize actions and focus that aligns with performance expectations.
Curate and develop long-standing, sustainable talent that can deliver on the brand standards of product and service through effective hiring, training, scheduling, and daily team engagement.
Manage the complete culinary process to include ordering, product storage, production, execution, and inventory management.
Analyze, manage, and drive financial performance consistent with brand standards and expectations.
Be responsible for managing the flow of the culinary program, team member experience and kitchen facilities maintenance to ensure we meet expectations on the P&L.
Your Experience Has:
5+ years in a high level executive culinary position for a high volume operation that has multiple revenue centers.
Direct oversight and organization of a team of 20+ team members, with the ability to manage organize and manage labor and a track record that demonstrates sustainability and low turnover.
5+ years’ experience with high volume events, multiple events, large scale events and experience working cohesively and directly with a sales team.
Detailed understanding and oversight of P&L management, cost management, financial planning, forecasting, and strategic budgeting.
If driving performance through systematic engagement, quality execution, and consistency in experiences is part of your foundation and core. please complete our short application today and include your most recent resume.
Compensation: $71,000 to $80,000 DOE, plus 30% bonus option.
