Welcome to Tribute Pizza. We’re a neighborhood pizza joint in North Park, San Diego. We’ve been named one of America’s best pizzerias, but what is most meaningful to us is serving our community. We buy from our neighbors (the North Park Farmers Market is located just a block away every Thursday); their local produce is represented in every category on our menu, and we only make food that makes us happy. Everything on the menu is from scratch, prepared with love, with intention, and without compromise. Simply put, we make the pizza that we want to eat, that we want to share, which is inspired by and shares the traits of many styles of pizza from around the world.
Position Overview
Our busy restaurant is looking for an experienced Kitchen Manager to lead all culinary operations. We are looking for a kind and organized hospitality professional to apply their BOH leadership experience in our complex, scratch kitchen. The Kitchen Manager will be responsible for the consistent and timely execution of our menu items, systems and cost control for both COGS and Labor, effective people leadership, and upholding our incredibly high quality standards. The right person for this role will be someone who wants to grow with Tribute and contribute to building the systems that will support that growth.
Reports to: Chef Owner
Direct Reports: BOH Leads, all kitchen staff
Schedule: Tribute Pizza is closed on Mondays. Weekend availability required.
Responsibilities:
- As a visible member of the restaurant Leadership Team, set the tone for service and operations daily, lead by example, and embody the values of Tribute.
- Hands on management of all kitchen operations, including overseeing service and managing the BOH Lead team
- Serve as a culinary partner to the Chef Owner, brainstorming new pizzas, dishes, specials, etc and bringing his big picture culinary vision into reality each and every day
- Build and manage a strong culinary team through solid recruiting and onboarding, ongoing training and development, performance management and reviews, disciplinary actions, and exits
- Actively manage labor costs through scheduling and capturing efficiencies
- Set a strong culture of direct and respectful communication both within all levels of the kitchen team and with cross functional partners such as FOH leadership, Operations leadership, and Ownership
- Culinary ownership of the specials menu, including highlighting Farmer's Market produce, working with purveyor partners, and ensuring costs meet targets.
- Ensure the whole BOH Team is using best practices for ordering, inventory, maintenance and each is happening with accuracy on its regular cadence
- Manage COGS, from plate costing in menu design, to waste control, to ensuring timely product rotation
- Ensure accurate recipe adherence for each and every dish that crosses the pass, oversee regular upkeep of recipes to ensure accurate records
- Lead a culture and commitment to constant, efficient, and thorough cleaning, from individual stations to the walk-in, the floor sinks, and at all points in between
- Partner closely with FOH leadership on large parties, special events, guest feedback, and other curve balls in an effort to ensure a smooth service day in and day out
- Partner with Operations Manager on BOH-related cash handling (Farmer’s Market and small purchases).
Qualifications:
- 3 years of kitchen leadership experience in a full-service restaurant required
- Displays a deep love of food and feeding people, enjoys pizza and cooking from scratch
- A track record of building BOH systems and organizing kitchen responsibilities, including a demonstrated ability to develop, document, and communicate systems and processes
- Experience with full cycle people management, from recruiting to training to scheduling through to exits. Knows how to inspire and build trust with a team, delegate tasks, and have difficult conversations
- Working understanding of a kitchen’s financial levers. Ability to read a P&L, manage COGS and labor effectively, and play a key role in the restaurant’s financial success.
- Strong sense of mental organization, accountability, and ownership, and ability to instill these attributes in others
- Knowledge of San Diego local producers/purveyors and experience incorporating seasonal produce into menus and specials
- Experience working in independent, community-driven restaurants and an ability to do more with less regularly
- Must be able to work a flexible schedule to include weekends and holidays
- Strong written and verbal communication skills, including at least conversational verbal Spanish skills
- Proficiency in Google Docs, Excel, and scheduling software
- Working understanding of California HR best practices and how to implement them in a fast paced restaurant environment
- Reliable transportation and the ability to run errands (Farmer’s Market, product distributors) on a semi-regular basis
- Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.
- Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead
Compensation & Benefits
- Salary range: $80,000 + bonus
- PTO - 2 weeks
- Medical benefits with 50% monthly premium contribution
- Daily family meal and shift drink
- Comp tab for friends and family, and additional friends and family discount
We strongly encourage people from underrepresented groups, including but not limited to women, people of color, LGBTQIA+ individuals, people with disabilities, members of ethnic minorities, foreign-born residents, and veterans to apply.
We are an equal opportunity employer. Applicants will not be discriminated against because of race, color, creed, sex, sexual orientation, gender identity, gender expression, age, religion, national origin, citizenship status, disability, ancestry, marital status, veteran status, medical condition or any protected category prohibited by local, state or federal laws.