Description

WHO WE ARE // In 2013, native Texan Briana Valdez opened HomeState, an ode to Texas cuisine in East Hollywood with the mission of evoking community and creating a home for everyone, no matter where they are from. HomeState exists for everyone. The price point, casual vibe and portability of the food allows the restaurant to flex to the needs of many. HomeState is a recipient of the KCRW's “Best Tortilla in Southern California” award.

No matter where you’re from, HomeState is your home away from home. A space where every person feels welcomed and valued. We serve hospitality first, tacos second. We’re hiring nice people!

HomeState is currently hiring for the position of Kitchen Manager!

THE GIG // As a leader of the kitchen team you provide the guests with an exceptional experience by implementing HomeState’s standards of service, product quality and cleanliness. Every member of our team strives to create an environment where everyone is treated with respect and dignity.

THE OFFER // By joining HomeState, you’re becoming a member of a dynamic team. In addition to a nurturing environment, in which you’ll be able to grow as we grow, HomeState offers competitive compensation, health insurance, paid vacation and all the HomeState you can eat!

Salary Range $60,000 - $75,000 annually based on experience

THE FINE PRINT // We know there’s more to an individual than can be expressed on a resumé. See below for a sneak-peak at some of the responsibilities you’d hold as Kitchen Manager as well as some of the prerequisites we’d expect for this leadership position.

PRIMARY AREAS OF RESPONSIBILITY:DAILY

• Promote, work, and act in a manner consistent with the mission of HomeState.
• Ensure the implementation of a correct “food production schedule” for each department and for each crew to maximize effectiveness and efficiency of employees’ working schedule.
• Ensure that each supplier’s order is placed for next day consumption based on the par levels.
• Ensure proper receiving, storage, and rotation of products to comply with set standards.
• Minimize waste and maximize thorough usage of food through careful ordering, proper and well-organized storage, and use of recipes. Review the “waste/spoilage log” and document as needed.
• Manage the kitchen and ensure compliance with all standards of best practices
• Ensure that safety standards and sanitary requirements are met each and every day.
• Write and uphold Prep Lists, Order Lists and Inventory.
• Spot problems and resolve them quickly and efficiently, maintaining a level head, and delegate kitchen tasks simultaneously.
• Confirm items received are the correct item, weight, temperature, brand and specification as outlined by the Culinary Director.
• Uphold purchasing and receiving standards to follow protocols involving the handling of PO and invoices.
• Provide staff and labor assessment in all areas such as overtime management, shift change breaks, 10 minute and 30 minute breaks taken with applicable within outlined meal break policy.
• Manage HR related issues such as kitchen team coaching, counseling and disciplinary action as needed.
• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle food items
• Establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen.
• Establish and require strict adherence to health department sanitation and food handling guidelines
• Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.
• Maintain effective working relationship with food and beverage management, staff and other departments.
• Complete daily food orders based upon scheduled events and projected levels of business.
• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
• Maintaining impeccable personal hygiene as well as high work and safety standards in the workplace is incredibly important for all team members, and the Kitchen Manager is expected to set an example for the Kitchen Team. Ensure that all kitchen employees consistently adhere to the uniform, grooming and appearance standards.
• Ensure sanitation and food safety procedures are being followed / see health department standards and expectations list.
• Ensure proper kitchen equipment maintenance and ensure proper safety and sanitation in the kitchen.
• Generate and maintain daily journal with End of Day shift notes to be completed in areas of Prep List, Order list, opening/closing checklist, invoices, etc.
• A Kitchen Manager is also charged with maximizing the productivity of the kitchen staff, whom are directly below them in the manager’s chain of command.
• Work closely with other team members to support each other through daily tasks, promote teamwork and a healthy culture.
• Take pride in your work each day to make things a little better than they were yesterday.
• Fully understand and uphold the HomeState culture, embodying our mission, visions and core values.

WEEKLY

• Ensure proper equipment operation and maintenance.
• Attend weekly manager meetings to ensure all functions will be executed accurately.
• Scheduling duties include creating the schedule and posting it on time, constantly monitor team's working schedule based on operation needed and filling holes in the schedule as needed.
• Review employees’ performance with a one on one meeting.
• Submit and review invoices from purveyors for accuracy.
• Ensure that ordering practices remain within budget.
• Develop, train and manage kitchen team.
• Payroll duties include reviewing all hourly employees to confirm breaks, sick time, overtime, missed punches, adherence to HomeState's time and attendance policy.

MONTHLY

• Full Inventory to input to financial statements.
• Employee Review process maintained for each employee.
• Ensure end of the period inventory is accurate, completed and submitted on time.
• Review monthly financial statements and be aware of current financial status of the operations for all factors that may be impacted by the kitchen.
• Review “Cost of Goods Sold Percentage” for the month and develop a plan to manage the food cost if COGS percentage has exceeded the budget.
• To hold regular performance appraisals with all senior staff, identifying areas for development and training needs and ensuring that this training is effective.

Requirements

• 3-5 years in a kitchen management position.
• Manager Food Safety Certification required.
• Personable and enjoys leading a diverse team.
• Availability to work a minimum of five days per week. Extended hours and/or a sixth day may occasionally be required. Weekends, day shifts and evening shifts may be required.
• Ability to stand for long periods of time (6 or more hours per shift)
• Ability to lift 25 pounds
• Passion for food and hospitality is preferred.

HomeState embraces diversity and does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor.

Please note that job duties are subject to change at the company’s discretion.