Position: Head Chef/Head of Kitchen Operations
Venue: CDMX Brunswick East
Responsibilities:
Overall Kitchen Operations Management:
Overseeing the day-to-day operations of the commercial kitchen, including staffing, scheduling, and inventory management.
Quality Control and Food Safety:
Ensuring all dishes meet the highest quality standards and maintaining strict compliance with health and safety regulations, cleanliness standards, and proper food handling procedures.
Menu Development and Cost Control:
Working side with Executive Chef in designing and updating the menu based on seasonal ingredients, customer preferences, and cost control strategies. Managing food costs through effective ordering, storage, and utilisation of ingredients.
Staff Management and Training:
Recruiting, training, and supervising kitchen staff, including line cooks, prep cooks, and dishwashers. Ensuring optimal performance and adherence to company policies.
Customer Service Collaboration:
Working closely with front-of-house staff to ensure exceptional customer service, addressing and resolving customer complaints related to food quality and presentation.
Financial Management:
Managing kitchen budgets, controlling costs, and maximising revenue through effective pricing strategies and portion control.
Supplier and Inventory Management:
Building relationships with suppliers, negotiating better prices, and ensuring a consistent supply of high-quality ingredients. Managing inventory to minimise waste and ensure efficiency.
Event Planning and Execution:
Assisting Event Manager in organising and overseeing special events, catering services, and private functions to attract customers and enhance the restaurant's reputation.
Handling Multiple Locations:
Managing kitchen operations across two venues, pop-up locations, and catering events, ensuring consistency in food quality and service.
Bottled Salsa Production:
Managing the production of bottled salsa for retail, ensuring quality control, compliance with food safety standards, and efficient production processes.
Innovation and Improvement:
Continuously seeking ways to improve kitchen operations, enhance menu offerings, and implement innovative cooking techniques.
Qualifications:
Experience:
Previous experience in commercial kitchen management or a similar role within the hospitality industry is typically required, preferably in a supervisory or managerial capacity.
Culinary Skills:
Strong culinary skills and a deep understanding of various cooking techniques, ingredients, and cuisines.
Leadership Skills:
Strong leadership abilities are essential for effectively managing and motivating a team of kitchen staff.
Communication Skills:
Excellent communication skills are necessary for interacting with kitchen staff, front-of-house staff, and suppliers, as well as for delegating tasks and providing feedback.
Organisational Skills:
The ability to multitask, prioritise tasks, and manage time effectively is crucial for overseeing the various aspects of kitchen operations.
Problem-Solving Skills:
The capacity to quickly address and resolve issues as they arise, whether they involve customer complaints, staffing issues, or logistical challenges, is essential for maintaining smooth operations.
Knowledge of Food and Beverage Industry:
A solid understanding of food and beverage operations to provide informed guidance and make strategic decisions.
Customer Focus:
A customer-centric mindset and a commitment to delivering exceptional food quality and service are fundamental for ensuring customer satisfaction and loyalty.
Flexibility and Adaptability:
The ability to adapt to changing circumstances and thrive in a fast-paced environment is essential for success.
Ideal but Not Mandatory:
Experience working in a Mexican restaurant/taqueria.
Knowledge of Mexican cuisine and culture.
Minimum 2 years of experience required.
Salary:
$75,000 - $80,000
Venue: CDMX Brunswick East
Responsibilities:
Overall Kitchen Operations Management:
Overseeing the day-to-day operations of the commercial kitchen, including staffing, scheduling, and inventory management.
Quality Control and Food Safety:
Ensuring all dishes meet the highest quality standards and maintaining strict compliance with health and safety regulations, cleanliness standards, and proper food handling procedures.
Menu Development and Cost Control:
Working side with Executive Chef in designing and updating the menu based on seasonal ingredients, customer preferences, and cost control strategies. Managing food costs through effective ordering, storage, and utilisation of ingredients.
Staff Management and Training:
Recruiting, training, and supervising kitchen staff, including line cooks, prep cooks, and dishwashers. Ensuring optimal performance and adherence to company policies.
Customer Service Collaboration:
Working closely with front-of-house staff to ensure exceptional customer service, addressing and resolving customer complaints related to food quality and presentation.
Financial Management:
Managing kitchen budgets, controlling costs, and maximising revenue through effective pricing strategies and portion control.
Supplier and Inventory Management:
Building relationships with suppliers, negotiating better prices, and ensuring a consistent supply of high-quality ingredients. Managing inventory to minimise waste and ensure efficiency.
Event Planning and Execution:
Assisting Event Manager in organising and overseeing special events, catering services, and private functions to attract customers and enhance the restaurant's reputation.
Handling Multiple Locations:
Managing kitchen operations across two venues, pop-up locations, and catering events, ensuring consistency in food quality and service.
Bottled Salsa Production:
Managing the production of bottled salsa for retail, ensuring quality control, compliance with food safety standards, and efficient production processes.
Innovation and Improvement:
Continuously seeking ways to improve kitchen operations, enhance menu offerings, and implement innovative cooking techniques.
Qualifications:
Experience:
Previous experience in commercial kitchen management or a similar role within the hospitality industry is typically required, preferably in a supervisory or managerial capacity.
Culinary Skills:
Strong culinary skills and a deep understanding of various cooking techniques, ingredients, and cuisines.
Leadership Skills:
Strong leadership abilities are essential for effectively managing and motivating a team of kitchen staff.
Communication Skills:
Excellent communication skills are necessary for interacting with kitchen staff, front-of-house staff, and suppliers, as well as for delegating tasks and providing feedback.
Organisational Skills:
The ability to multitask, prioritise tasks, and manage time effectively is crucial for overseeing the various aspects of kitchen operations.
Problem-Solving Skills:
The capacity to quickly address and resolve issues as they arise, whether they involve customer complaints, staffing issues, or logistical challenges, is essential for maintaining smooth operations.
Knowledge of Food and Beverage Industry:
A solid understanding of food and beverage operations to provide informed guidance and make strategic decisions.
Customer Focus:
A customer-centric mindset and a commitment to delivering exceptional food quality and service are fundamental for ensuring customer satisfaction and loyalty.
Flexibility and Adaptability:
The ability to adapt to changing circumstances and thrive in a fast-paced environment is essential for success.
Ideal but Not Mandatory:
Experience working in a Mexican restaurant/taqueria.
Knowledge of Mexican cuisine and culture.
Minimum 2 years of experience required.
Salary:
$75,000 - $80,000
