Kitchen Leadership Position At Palm Springs

Greetings candidates! This position is hourly PLUS TIPS!! We need skilled and enthusiastic people to lead to our EVENING Kitchen Team! You will be responsible for exemplifying everything that Chef Tanya’s Kitchen is founded upon. Please have a minimum of 2-years in a Leadership position.

This is a leadership role that requires you to have the same critical eye as Chef Tanya for cleanliness, menu adherence, and teamwork. Some of your most important duties will be:

• Team Training • Inventory Management • COGs • Monthly Safety Meetings
• Labor Goals • Scheduling • Ordering Product • Equipment Operation & Maintenance

Leadership & Supervision

You must be able to oversee the kitchen team and give direction in a positive manner. Involve Chef Tanya if there are any serious infractions.

• Supervise kitchen team and promote communication through clear, direct, and respectful communications.
• Conduct and document performance evaluations with Chef Tanya.
• Oversee performance issues and take corrective action as needed.
• Open availability for volume shifts, weekends, holidays, and to cover shifts.
• Write the schedule for business volume while staying in Labor Goals.
• Contribute to building positive team spirit and support everyone’s efforts to succeed.

Kitchen Daily Objectives

You will need to come in every day and make sure everything is in place for a successful shift.

• Set the daily kitchen priorities; including 911s or items needed to open with no 86’d product.
• Direct the packaging and labeling of orders for pickup, catering, and market deliveries.
• Set the Daily Special with Tanya and train the team to prepare it.
• Comply with health and safety regulations for food production, holding temperatures, food handling, and complete labeling.
• Maintain the cleanliness and neatness of the kitchen & storage areas.
• Ensure the kitchen equipment is working and being properly used.
• Maintain kitchen waste logs.

Ordering & Receiving

You will need to make sure that we do not run out of product and the product we receive is correct and meets CTK standards.

• Maintain a tight inventory while keeping enough product in stock.
• Receive the kitchen deliveries making sure nothing is damaged or outside quality standards.
• Make sure deliveries are kept 6-inches off the ground and are put away promptly, especially refrigerated products.

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