Available position
Location: 925 Blossom Hill Rd. San Jose, CA

Kitchen Manager
Ideal candidate will have a track record of success, a strong passion for food, and a natural ability to lead and teach people. Previous restaurant kitchen management or supervision required.

This is a great opportunity to develop your management abilities while gaining valuable experience running a high volume operation. We are open to anyone with experience as a, Kitchen Managers, Executive/Sous Chefs.

COMPENSATION
Health, dental, vision & 401k benefits for full time employment.

REQUIREMENTS: 

• Administration and Management -- Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• Personnel and Human Resources -- Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
• Coordination -- Adjusting actions in relation to others' actions.
• Management of Personnel Resources -- Motivating, developing, and directing people as they work, identifying the best people for the job.
• Management of Material Resources -- Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
• Time Management -- Managing one's own time and the time of others.
• Speaking -- Talking to others to convey information effectively.
• Instructing -- Teaching others how to do something.
• Management of Financial Resources -- Determining how money will be spent to get the work done, and accounting for these expenditures.
• Monitoring -- Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Active Learning -- Understanding the implications of new information for both current and future problem-solving and decision-making.
• Mathematics -- Using mathematics to solve problems.
• Oral Expression -- The ability to communicate information and ideas in speaking so others will understand.
• Information Ordering -- The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
• Problem Sensitivity -- The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
• Wrist-Finger Speed -- The ability to make fast, simple, repeated movements of the fingers, hands, and wrists.
• Deductive Reasoning -- The ability to apply general rules to specific problems to produce answers that make sense.
• Manual Dexterity -- The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
• Number Facility -- The ability to add, subtract, multiply, or divide quickly and correctly.
• Oral Comprehension -- The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Time Sharing -- The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
• Near Vision -- The ability to see details at close range (within a few feet of the observer).
•  Food Handler certified.

DUTIES:

• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Recruit and hire staff, including cooks and other kitchen workers.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Arrange for equipment purchases and repairs.
• Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
• Meet with sales representatives in order to negotiate prices and order supplies.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Demonstrate new cooking techniques and equipment to staff.
• Record production and operational data on specified forms.
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
• Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
• Communicating with Supervisors, Peers, or Subordinates -- Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Monitor Processes, Materials, or Surroundings -- Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
• Identifying Objects, Actions, and Events -- Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
• Scheduling Work and Activities -- Scheduling events, programs, and activities, as well as the work of others.
• Judging the Qualities of Things, Services, or People -- Assessing the value, importance, or quality of things or people.
• Getting Information -- Observing, receiving, and otherwise obtaining information from all relevant sources.
• Guiding, Directing, and Motivating Subordinates -- Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Coordinating the Work and Activities of Others -- Getting members of a group to work together to accomplish tasks.
• Handling and Moving Objects -- Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
• Evaluating Information to Determine Compliance with Standards -- Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

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