Kitchen Operations Manager

CabbyShack is in search of a highly motivated working chef to run the day to day. Candidate must possess the ability to lead and sustain a successful family run restaurant with nearly 275 employees. Must be organized and prepared for every challenge as they come your way. Candidate must be capable of scheduling, ordering, menu engineering, have good knowledge of local foods and a knack for putting flavors together. This position requires the restaurant chef to be hands on and working the line during volume. The candidate must have a strong work ethic.

Position comes with 401k benefits, health and dental. Benefits and salary would be discussed at interview. Potential housing available.

• Assists in the hiring, scheduling and supervising of kitchen personnel.
• Assists in the development of all menus and assures implementation of these menus.
• Ensure staff education is provided to employees for food preparation, specials and teach the important of consistency to all restaurant staff.
• Develops, monitors, and maintains a kitchen sanitation program to meet all state and federal kitchen standards and regulations.
• Develops work assignments for all kitchen personnel, assigning special jobs and spot-checking work to insure standards are met.
• Assists in maintaining high quality food.
• Supervises production, sanitation and food service.
• Maintains essential records including menus served, employee in-service, schedules, etc..
• Assists in inventory controls and maintaining minimum/maximum par levels.
• Capable of placing orders on a daily basis
• Assists in the development and implementation of standardized recipes and menu creation.
• Performs on line cooking and tasks as needed to ensure the smooth and efficient operation of food service.
• Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations.
• Monitors and controls food costs in food service outlets not to exceed budgeted allocations.

QUALIFICATIONS:

• Ability to understand and follow instructions in English, communicates effectively, and performs simple arithmetic. Ability to understand measurements and conversions.
• High School diploma, college courses in nutrition or related field or graduation from a Culinary Institution.
• A minimum of five years of experience as an Executive Chef or Sous Chef in a hotel, restaurant, club or other similar institution.

Work Remotely

• No

Job Type: Full-time

Pay: $1,400.00 - $1,800.00 per week

Benefits:

• 401(k)
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance

Shift:

• 10 hour shift

Supplemental Pay:

• Bonus opportunities

Ability to Commute:

• Plymouth, MA (Preferred)

Ability to Relocate:

• Plymouth, MA: Relocate before starting work (Preferred)

Work Location: In person

Salary : $1,400 - $1,800