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.

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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.