Santa Barbara Restaurant Collective (Mesa Burger, Lighthouse Coffee and Corner Tap) is hiring Executive Chef, Sous Chef and General Manager for it's newest concept "La Cantina"
CHEF
Chef oversees the daily culinary operations of the Restaurant. This essential leadership role oversees all operational and administrative functions of the Back of the house. Responsible for the highest quality and presentation of the food. For smooth and efficient BOH operations resulting in staff retention, physical plant cleanliness, accurate inventory management and comprehensive staff training.
Responsibilities:
- Create a comprehensive recipe book containing each and every recipe.
- Hiring, training, coaching and leading BOH tram.
- Design new dishes, recipes, plan menus and select plate presentation.
- Manage BOH operations efficiently and within the business fiscal and operational guidelines.
- Maintains a food cost in line with the budget.
- Maintains a labor cost in line with the budget.
- Maintains consistency and quality of the food.
- Oversees and ensures cleanliness and proper equipment maintenance in all BOH spaces.
- Conduct regular staff meetings and administer counseling and discipline to staff members as necessary. Provide acknowledgement and encouragement to employees in order to maintain a team-oriented environment.
- Set staffing pars to meet service, operational and financial objectives.
- Comply with and enforce local, state and federal health department standards.
- Ensure a safe and secure working environment.
- Approve and submit bi-weekly payroll for the BOH.
- Oversee scheduling of all BOH spaces.
- Ensure proper food ordering, receiving and storage standards are maintained.
- Maintain vendor relationships to leverage purchasing power in order to secure the highest quality product at the lowest pricing possible.
- Maintain professional appearance standards as directed in the company Employee Handbook.
- Communicates clearly and concisely with all employees during service.
Qualifications:
- A minimum of 3-5 years of applicable Restaurant management experience. Must have plenty of experience in Mexican cuisine.
- Excellent communication and interpersonal skills.
- Strong management, organizational and data analysis skills.
- Attention to detail.
- Ability to work under extreme pressure.
- Ability to keep quality in a busy kitchen.
- Ability to enforce order in an environment that is naturally chaotic.
- Multitasking. Ability to pay attention to multiple tasks at the same time.
SOUS CHEF
Candidate must exhibit culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions.
Responsibilities:
- Assisting the Chef to provide direction for all day-to-day operations, including the execution of quality and timely food production for all events functions.
- Supervises and coordinates activities of cooks and workers engaged in food presentation.
- Ensures methods and standards of food production are maintained and consistent.
- Ensures that cooks are preparing proper amounts of all items needed by setting written par levels for all areas.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Demonstrates new cooking techniques and equipment to staff.
- Manages department controllable expenses including food costs, supplies, uniforms and equipment.
- Inspects all freezers and refrigerators for cleanliness, organization and corrective temperatures.
- Inspects all food products for proper rotation. Fifo.
- Responsible for the supervision of all employees in the kitchen. Ensures all kitchen employees abide by Company policies and standards.
- Ensures all employees practice proper hygiene.
- Ensures all employees taken their meal and rest period breaks as needed.
- Understands employee positions well enough to perform duties in employee's absence or determine appropriate replacement to fill gaps.
Qualifications:
- Must have plenty of experience in Mexican cuisine.
- Must be able and willing to work long days and have flexibility schedules, including evenings, weekends and holidays.
- Must be highly organized with lots of attention to detail, speed and accuracy.
- Must be self-motivated with a highly energy level.
- Mus be a team player and process the ability to lead and motivate staff.
- Must be able to prioritize and delegate work with effective and consistent follow-through.
- Must be able to multi-task in a fast-paced work environment.
- Must have the ability to input data and access information on the computer.
- Must possess clear thinking ability and sound judgement.
- Must possess the ability to remain calm and resolve problems under pressure.
- Must have the ability to work under a lot of pressure.
GENERAL MANAGER
Oversees the daily activities of the FOH and BOH operations and team members in accordance with company policies and procedures and works concurrently with the Chef ensuring a successful operation. Interacts with the dining room guests, fellow team members and supervisors in a polite and courteous manner to ensure gracious hsopitality.
Responsibilities:
- Oversees the general cleanliness of the FOH and the entire venue.
- Conducts decision-making process for interviewing, hiring and training new applicants.
- Oversees the scheduling, growth opportunities and team members development of all FOH members.
- Supervises the execution of regular service.
- Helps all FOH staff in all they need.
- Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.
- Manages and understands Food cost, Liquor cost and Labor cost.
- Manages and understands Food and Bar inventories.
- Oversees that the venues is compliant with all federal, state, local laws and regulations and company policies.
- Ensures all FOH employees are compliant with all standards an procedures.
- Possesses in-depth knowledge of all food and beverages menus.
- Oversees the completion of all opening and closing procedures as prescribed by the company.
- Attends leads, and participates in any training sessions, departmental meetings, or pre- service meetings.
- Learn by listening, observing other team members, and sharing knowledge while leading by example.
Qualifications:
- A minimum of 3-5 years of applicable Restaurant management experience.
- Strong knowledge of of front and back of the house operation, including food, beverage, staff supervision, inventories, labor, food and liquor costs and food safety.
- Strong communication and leadership skills.
- Ability to work under a lot pressure.
- Ability to work with budgets, payroll, revenue, P&L and forecasting.