Busy waterside restaurant seeks positive, fun, energetic team members to come have a great time cooking food with us!!

SOUS CHEF/KITCHEN MGR. JOB DESCRIPTION

Direct superior: Chef-Owner Alison Heeres

Salary Range: 50K-55K commensurate with experience

Weekly hourly expectations: 50

Benefits: Paid vacation time and PTO

Availability Needed: Evenings and weekend shifts required but weekly flexibility is possible.

Team Dynamic Expectations:

At Coriander Kitchen And Farm we believe jobs are more enjoyable and efficient when tasks and common goals are shared among staff members.

We are hiring Kitchen Team members for valuable positions, we do not treat any team member exclusively as a Line Cook, or Prep Cook, Dishwasher or Expediter; we all work together and do what is needed to provide food and service that we are proud of. We seek flexible team members to complete the day’s and week’s varied kitchen tasks in the most efficient manner and to the highest quality possible.

Staff members will have a specific Kitchen Team position each day and will only work positions they have received training on.

KITCHEN MANAGER DESCRIPTION:

We are looking for a team member who is experienced and passionate about cooking to act as a mentor, team lead, and service/prep manager for am and pm shifts.

The Kitchen Manager is responsible for managing all back of house operations and for contributing to an excellent guest experience. They are responsible for managing all day-to-day kitchen operations, including inventory and ordering of supplies, supervising kitchen staff, scheduling equipment maintenance. The Kitchen Manager reports to Coriander’s Chef/Owner. The Kitchen Manager should feel comfortable providing feedback and workshopping systems with Kitchen Staff in a friendly, constructive and empowering manner. The Kitchen Manager must have the ability to move at a fast pace and stand for long periods of time, bend and lift up to 50 pounds.

The successful candidate will be able to forecast, plan and manage all food orders and kitchen staff as well as strategize and problem solve ingredient or staffing challenges that arise.

Kitchen Manager Daily Tasks

This list is not exhaustive, the Kitchen Manager will assume any other duties required for maintaining high quality day to day kitchen operations.

• Serve daily as the Kitchen Manager on duty.
• Check daily shift logs and ensure that closing was properly completed.
• Monitor, manage and order perishable food inventory including farm produce.
• Supervise and assist kitchen staff with food preparation
• Create and manage the execution of prep lists based upon established pars for service
• Execute food preparation for service using the guidelines set by house recipes and the instructions of Chef.
• Develop and fine tune recipes under the guidance of Chef.
• EXPO SHIFTS- Work “the pass” (the space where food gets put up for food runners to take).
• Manage the inflow of information and timing on tickets for Line Cooks, dishes should come up on time and together.
• Ensure the quality of the food being sent out.
• Ensure great presentation by dressing or cleaning up dishes before they are sent out.

KEY PERFORMANCE INDICATORS

• Consistently treat all other staff, customers, equipment, and food product with respect and care
• Arrive on time, ready to work, with a positive attitude and willingness to be a team member and leader.
• Consistently complete the majority of tasks assigned by Chef
• Prepare food items to specifications set forth by recipes or mgmt. direction
• Follow company systems and procedures laid out in the handbook and by mgmt. related to scheduling, communication, food production, customer service, and cleaning
• Make sure all staff are ready with pars to enter service effectively.
• Order consistently and correctly to keep the kitchen stocked with necessary supplies for prep and service while limiting waste.
• Consistently delegate cleaning and organizational tasks amongst kitchen staff to keep the kitchen hygienic and food safe.

Evaluation Metrics:

• Consistent completion of Company’s Key Performance Indicators (listed above)
• Achievement of mutually agreed upon quarterly goals.

Evaluation Process:

• 6 month overall performance reviews by Management.

Job Type: Full-time

Pay: $50,000.00 - $55,000.00 per year

Benefits:

• Employee discount
• Paid time off

Schedule:

• 10 hour shift
• Weekend availability

Supplemental Pay:

• Bonus pay

COVID-19 considerations:
Sanitizer is available. All seating is outdoors. Staff wear masks while working.

Experience:

• Kitchen management: 1 year (Preferred)
• Culinary Experience: 5 years (Required)

Work Location: One location