New! Restaurant Opening – KAUBOI at The Remi Hotel – Hourly Culinary Supervisor

Job Type: Location Type: Not Specified

 

KAUBOI

A Japanese steakhouse where fire meets finesse. Savor robata-grilled specialties, craveable sushi, and a curated selection of Japanese whiskies in an electrifying, seductive atmosphere.

JOIN OUR TEAM IF. . .

YOU ARE LOOKING FOR:

• Fun, vibrant atmosphere.
• Polished, sleek, high-end space.
• Work alongside a team of true hospitality professionals and culinary talents.
• A dynamic leadership team that celebrates you for your individuality.
• Supportive team and leadership.

WHAT WE ARE LOOKING FOR:

The Culinary Operations Manager will work alongside the BOH and FOH Restaurant Team to purchase all food, restaurant supplies and hotel supplies while ensuring proper ordering, receiving, organizing and maintaining pars. They will be responsible for BOH administrative responsibilities as well as kitchen supplies and cleanliness.

• Experience working Pastry production with handmade gelatos, sorbet, pastry, custard and cookies, etc.
• Fun
• Hospitable
• Passion for cooking
• Hard-working
• Polished
• Enthusiastic
• Team Player
• Positive Attitude
• Professionalism
• Detail-oriented
• Warm and friendly demeanor.
• Ability to show warmth, empathy and hospitality.
• Ability to handle a high-volume atmosphere while maintaining the highest level of quality and consistency in each dish/ingredient.
• Ability to keep up with business needs within the restaurant.
• Extensive food knowledge with an eagerness to always learn more.
• Support the service team to ensure guest needs/requirements are met in a timely manner.
• Professional appearance and behavior at all times.
• Strong knife skills.
• Ability to read, understand and execute prep lists and POS tickets.
• Ensure kitchen cleanliness, FIFO and all safety and proper food service and storage measures are followed.
• Execute and maintain quality and consistency of food with full adherence to recipes, timing and company standards.
• Follow, maintain and adhere to all kitchen schedules, par lists, prep lists and opening/closing procedures.
• Serve Safe Certified.
• Able to maintain flexible work schedule including overtime as
• Must be available to work irregular hours, shifts, weekends, special events and holidays.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Ordering, receiving, organizing and maintaining pars for all food and food-related products for the restaurant and/or hotel.
• Ordering, receiving, organizing and maintaining pars for all restaurant supplies for the restaurant and/or hotel.
• Responsible for kitchen cleanliness, FIFO organization and storage areas.
• Continually strives to find the best quality products at the best prices.
• Kitchen operations oversight.
• Mindful of food cost, labor and their financial decisions.
• Communicate needs for all restaurant operational needs including food, supplies, etc.
• Ensure proper supplies and setup for all restaurant operations.
• Manages and maintains relationships with all departments in the restaurant.
• Manages and maintains vendor relationships.
• Ensure proper communication with all leaders regarding changes in relation to both product and prices.
• Ensure all invoices are accurate, coded properly and inputted into the system for payment.
• Responsible for scheduling and staffing pars for each shift to ensure proper coverage.
• Ensure correct staffing for business levels and labor cost.
• Responsible for all new hire on-boarding efforts for BOH team members.
• Develops, trains, and motivates dishwashing team members.
• Execute and maintain quality and consistency of products with full adherence to corporate standards to acquire and protect restaurant sales.
• Creates, follows, maintains, and enforces adherence to order guides, cleanliness and opening/closing procedures.
• Responsible for kitchen repairs and maintenance, weekly food inventories.
• Responsible for food and restaurant supply inventories.
• Ensure proper setup, communication, execution and follow-up for all EOM Inventories.
• Understand how to use basic computer applications including Microsoft Suite, Google, Slack, etc.
• Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline.
• Capacity to work with multiple bosses and owners wants and needs.
• Responsible for Health Department walk-throughs and all maintenance efforts to ensure 100% compliance. Communicate, follow-through and correct any DOH areas of opportunity.
• Responsible for all FOH and BOH machine maintenance.
• Assist in operations by helping to work the line, expedite, prep and any other operational needs regarding support.

IDEAL CANDIDATE WILL HAVE:

• Minimum of 5+ years of culinary experience with restaurants and/or hotels.
• Minimum of 2+ years cooking experience.
• Minimum of 2+ years of leadership experience.
• Must be ServeSafe Certified.
• Must have thorough understanding of California labor and hiring laws.
• Must follow in-house safety program and conduct monthly in-house health inspections.
• Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf-life guidelines.
• Commit to source locally when possible and cultivate diversity in the kitchen.
• Ability to work on your feet for extended hours.
• Strong organizational and time management skills with a particular attention to detail.
• Must possess a strong knowledge of food for ordering and receiving product.
• Must possess a strong knowledge of food and beverage financials, operational procedures, controls, and administration.
• Must be detail oriented and have ability to multi-task.
• Possess strong verbal, constructive, and clear communication skills.
• Self-motivated and performance driven.
• Punctual, regular and reliable attendance.
• Positive attitude.
• Time management skills.
• Hands-on leader in the kitchen.
• Ability to work well with others.
• Maintains confidentiality.
• Team player.
• Creativity and idea generator and executer.

PHYSICAL REQUIREMENTS

The physical requirements listed below are examples of those of the Hourly – Culinary Supervisor may need to perform in order to carry out essential job functions:

• Persons performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, reaching with hands, stoop, kneel, or otherwise move objects.
• Ability to work in hot and cold environments.
• Ability to be on your feet for an entire shift.
• This type of work involves a combination of sitting, walking, and standing for periods of time.

Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of this job.

OUR COMPANY

Our Mission

To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh.

What Makes Us Unique

You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with.

WE OFFER

• $25 per hour
• Fun team and environment
• Growth & Development opportunities