Kitchen Manager

POSITION: KITCHEN MANAGER/SOUS CHEF

TITLE: MAYA DEL SOL KITCHEN MANAGER

REPORTS TO: EXECUTIVE CHEF, GENERAL MANAGER, PARTNERS

TYPE: FULL-TIME

Position Brief:

• We are looking for an experienced Kitchen Manager/sous chef that is looking for a place to call home. Your job will be to supervise day to day kitchen operations to make sure we have a smooth service—everything from making sure we have enough product, prepared correctly, to expediting, to supervising kitchen close and maintaining a clean BOH.
• We are a small, family business with a focus on creating a great working environment and a reliable paycheck for everyone involved . We do this by providing an excellent, consistent product and a positive experience for everyone that walks through our doors—both our guests and our staff. So the most important thing we’re looking for is a GOOD person that cares about the people they work with, the product that we serve, the equipment that we use, the space we all share, and the guest that pays for it all.
• We need someone that is hard working, honest, respectful, likeable, and good at what they do. We do not want ego, and we do not want someone that wants to change the menu. We are open to improvements to dishes and new ideas, but both should have realistic expectations that a change is very unlikely—our number one job is to make decisions that are good for the business, and we feel strongly that customers come back more often for the same menu item than they do for a new one.
• Fit is very important to us--if you don't feel like this is up your alley, that's ok, we'd love to see you as a guest!

Essential Duties & Responsibilities

The essential functions include, but are not limited to the following:

• You must be able to speak both English and Spanish.
• Manage day to day kitchen operations including but not limited to:
  • Ensure proper preparation for all shifts:
    • Adequate product, prepared correctly, adequate staffing, etc.
  • Store any orders received.
  • Maintain a clean and organized kitchen with properly stored and dated product, with particular attention to:
    • Walk in coolers.
    • Reach in coolers.
    • Hot and cold line equipment.
  • Maintain clean and organized dry goods storage areas.
  • Maintain routine cleaning schedule, including deep cleans of equipment, coolers, and storage areas.
  • Execute orders as instructed by the executive chef.
  • Supervise the opening/closing of the kitchen daily.
• Report all matters of significance to the executive chef and/or general manager, including but not limited to:
  • Staff performance and attendance.
  • Staffing issues (changes in availability or total staffing needs).
  • Product availability and consistency.
  • Equipment problems.
• Must work a station on a daily basis: peak season is mainly expediting; off season is both expediting and also cooking/expediting from the line on slow nights.
• Expediting:
  • Based on the guidelines provided by the general manager and executive chef:
    • Ensure prompt, consistent delivery of product.
    • Ensure consistency in product flavor, texture, presentation, and portioning.
    • Immediately correct any issues with product identified by general manager or executive chef, including execution, presentation, portioning, etc.
    • Resolve complaints from guests in a prompt, friendly manner.
    • Produce items for guests with severe allergies.
    • Communicate specials, counts, dietary/allergenic concerns, and any other important information to FOH staff members.
    • Work cooperatively with FOH in fixing issues and complaints from guests.
  • Set an example in food handling and sanitation. keeping the kitchen and staff compliant with requirements from Chicago’s Health Department.
  • Communicate directly with the general manager and executive chef to ensure operational needs are met.
  • Happily help with responsibilities of other staff members (line cooks, prep cooks, dishwashers, etc.) when necessary because of an unexpected absence, unanticipated business volume, and/or during slow periods of the year.
  • Train and develop new and existing employees to maintain a consistent, excellent product with consistent portion control.

Other:

• Consistently (in word, action, attitude, and mindset), demonstrate an ability to take feedback, criticism, and direction in all areas of your work.
• Consistently maintain a cheerful, respectful, professional attitude.
• Maintain composure under pressure.
• Must be a team player.
• The menu will not change much. If you need a creative outlet first and foremost, this position is not for you.

Minimum Qualifications (Education, Experience, Skills)

• Minimum 5 years of kitchen experience.
• Prior management experience preferred.
• Current/valid ServSafe Certification required. Manager Food Handler Certification is required within two weeks of employment.

Physical Demands and Work Environment

• Ability to operate and use all equipment necessary to run the restaurant.
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds.
• Ability to work varied hours/days as business dictates.
• Ability to stand for up to 10-12 hours a day
• Average 50 hours/week (fluctuates between 45-55 hours depending on the season).

Compensation Details

• Hourly for first 4 weeks at $22/hour, roughly 50-55 hours/week (overtime eligible)
• Assuming a positive 4-week performance review, the position will become salaried at a salary TBD, minimum $65,000/yr for qualified candidates.
  • 1 week Paid Time Off/year.