Kitchen Manager/Assistant Manager

In a “taco” shell, we are seeking fun, energetic and personable people to join our growing Taqueria Tsunami family. Minimum of 3 years management experience in restaurant operations is preferred.

“Mi Casa es Tsu Casa” is our motto, and aside from the typical paycheck, our team enjoys benefits such as: flexible scheduling, a fun atmosphere, positive culture as well as the opportunity to further their career in the industry. If you think you have a spice we are craving, submit your info., but before you do, please bear in mind the one qualification of all openings – Must Love Tacos.

**** This will be a highbred Kitchen & Hospitality manager position. So, we're looking for someone who is equally comfortable on both sides of the operation.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Responsibilities:

• Ensure that all menu items are consistently prepared to spec and served according to the restaurant’s recipes and builds.
• Train new employees and ensure the performance and standards are being met of company policies and procedures, as well as cleanliness and sanitation practices.
• Monitor and control all labor and food costs through scheduling, training and supervising the production of the food to ensure budgets are met/exceeded while quality is maintained/improved.
• Follow company guidelines and check points including waste control procedures, proper food holding and refrigeration temperatures, and line checks
• Make employment and disciplinary decisions, alongside the General Manager, including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork and reporting, including inventory, forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition
• Receive product from vendors and ensure order accuracy and good quality
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Provide safety training in lifting and carrying objects and handling hazardous materials.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job related duties as assigned.
• Meet with management team as required.

Qualifications

• Minimum of 4 years of experience in a fast paced kitchen environment with positions including food preparation, line cook, grill cook, fry cook and expediter.
• At least 2 years experience in a management capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Ability to work a flexible schedule, including weekends and evenings.
• Excellent written and oral communication skills
• Capable of conducting and assessing restaurant inventory
• Reliable transportation and ability to arrive to work on time and maintain a positive attendance record
• ServeSafe Certification maintained in good standing.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time.

Job Type: Full-time

Pay: $55,000.00 - $60,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant Experience: 3 years (Preferred)

License/Certification:

• Driver's License (Preferred)
• ServSafe (Preferred)

Work Location: In person

Salary : $55,000 - $60,000