Kitchen Manager

Curry Up Now started in 2009 with a single food truck roaming the streets of Burlingame, CA. With great success and an amazing team behind us, we’ve since expanded to three food trucks, a full catering operation, seven brick & mortar restaurants in the Bay Area, two craft cocktail bars and have started franchising across the United States and now locations open in Atlanta, Salt Lake City, Hoboken, Irvine, Sacramento, and many more in development in nearly every major region of the country.

Even though we have great plans to continually expand in the future, we’re still a small company and will always be a small company at heart. This means our people aren’t a faceless number to us. We cherish each and every team member as they really are the only reason we keep doing what we’re doing.

When you join the team at Curry Up Now or Mortar & Pestle Craft Cocktail Bars, you join our family.

So join us. And be a part of something exciting and different.

JOB TITLE: Kitchen Manager
REPORTS TO: General Manager/AGM or Manager on Duty, Corporate Operations and/or Culinary Leader
DIRECT REPORTS: Leads kitchen/culinary staff, under direction of Manager on Duty

COMPENSATION PACKAGE:

• Competitive wage in alignment with established compensation metrics for the position and comparable to market trends
• 5 Days Paid Vacation (40 hours) accrued by pay period during first year of employment. Available in year 2.
• Sick Leave (earned according to local/state/federal mandates by location)
• Medical Insurance (Paid 50% by the company after 60-day collaboration period)
• Cell Phone Reimbursement
• Commuter Benefits
• Maternity/Paternity Leave
• Free Shift Meal and discounted meals at all corporate-owned restaurants

KEY AREAS OF PERFORMANCE
• Culinary Excellence in Hospitality and Food Service, Execution of Culinary Standards
• Kitchen equipment and tools knowledge
• Recipe Guidelines, Cooking, Food Prep
• Inventory/Purchasing/Ordering
• Special Events
• Maintenance/Cleanliness of Kitchen and Restaurant

SUPERVISORY REQUIREMENTS
• None. "Manager" refers only to kitchen execution, prep, inventory, and leadership. The GM and AGM will supervise all employees in the kitchen.


POSITION QUALIFICATIONS
• At least 1-3 years experience cooking and leading in a restaurant kitchen
• Demonstrated success in culinary excellence and food service hospitality
• Knowledge of OSHA and EEOC regulations, restaurant/food safety procedures
• Point of Sale (POS) knowledge/skills preferred
• Ability to successfully perform all job duties of the Line Cook/Prep Cook role
• Manager Food Safety/Food Handler certification required
• Strong organizational skills with excellent oral and written communication skills and the ability to communicate with guests, staff, and management.
• Ability to communicate effectively, both orally and in writing, in the English language, Spanish speaking abilities preferred.
• Possesses basic math skill (add, subtract, multiply, divide)
• Places a value on diversity, community, and shows respect for others
• Proven ability to problem solve and handle high stress situations
• Must be prepared to multitask in accordance with the demands of the business
• Ability to identify and anticipate opportunities and implement corrective action steps
• Ability to work weekends, holidays, and evenings

PHYSICAL DEMANDS
• Position will be required to participate in restaurant operations (prolonged periods of standing, walking and/or assist with food production or service) during critical operational demands.

WORK ENVIRONMENT
• The environment within the restaurant may be subject to extreme heat and wet, slippery floors, particularly in the food production area. Care must be exercised to wear appropriate attire such as skid resistant shoes.

The job description below is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position. The company may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary.

This job description does not constitute a contract for employment and may be changed at the discretion of Company Leadership with or without notice.


POSITION SUMMARY
Responsible for overall performance of Culinary Operations in the Restaurant. The Kitchen Manager is responsible for ensuring guest satisfaction through excellent food quality, preparation, and presentation. The Kitchen Manager will collaborate with the GM to ensure the complete satisfaction of guests at the restaurant as a result of the food being ordered, prepared and served within the restaurant standards. This position contributes to the planning, organization, and training necessary to achieve restaurant objectives in food production, guest satisfaction, increased sales, managed costs, employee retention, communication and awareness, food quality, and compliance.

This position consistently demonstrates, as well as notifies management to enforce, company policies, practices, and procedures.

Curry Up Now started in 2009 with a single food truck roaming the streets of Burlingame, CA. With great success and an amazing team behind us, we’ve since expanded to three food trucks, a full catering operation, seven brick & mortar restaurants in the Bay Area, two craft cocktail bars and have started franchising across the United States and now locations open in Atlanta, Salt Lake City, Hoboken, Irvine, Sacramento, and many more in development in nearly every major region of the country.

Even though we have great plans to continually expand in the future, we’re still a small company and will always be a small company at heart. This means our people aren’t a faceless number to us. We cherish each and every team member as they really are the only reason we keep doing what we’re doing.

When you join the team at Curry Up Now or Mortar & Pestle Craft Cocktail Bars, you join our family.

So join us. And be a part of something exciting and different.

JOB TITLE: Kitchen Manager
REPORTS TO: General Manager/AGM or Manager on Duty, Corporate Operations and/or Culinary Leader
DIRECT REPORTS: Leads kitchen/culinary staff, under direction of Manager on Duty

COMPENSATION PACKAGE:

• Competitive wage in alignment with established compensation metrics for the position and comparable to market trends
• 5 Days Paid Vacation (40 hours) accrued by pay period during first year of employment. Available in year 2.
• Sick Leave (earned according to local/state/federal mandates by location)
• Medical Insurance (Paid 50% by the company after 60-day collaboration period)
• Cell Phone Reimbursement
• Commuter Benefits
• Maternity/Paternity Leave
• Free Shift Meal and discounted meals at all corporate-owned restaurants

KEY AREAS OF PERFORMANCE
• Culinary Excellence in Hospitality and Food Service, Execution of Culinary Standards
• Kitchen equipment and tools knowledge
• Recipe Guidelines, Cooking, Food Prep
• Inventory/Purchasing/Ordering
• Special Events
• Maintenance/Cleanliness of Kitchen and Restaurant

SUPERVISORY REQUIREMENTS
• None. "Manager" refers only to kitchen execution, prep, inventory, and leadership. The GM and AGM will supervise all employees in the kitchen.


POSITION QUALIFICATIONS
• At least 1-3 years experience cooking and leading in a restaurant kitchen
• Demonstrated success in culinary excellence and food service hospitality
• Knowledge of OSHA and EEOC regulations, restaurant/food safety procedures
• Point of Sale (POS) knowledge/skills preferred
• Ability to successfully perform all job duties of the Line Cook/Prep Cook role
• Manager Food Safety/Food Handler certification required
• Strong organizational skills with excellent oral and written communication skills and the ability to communicate with guests, staff, and management.
• Ability to communicate effectively, both orally and in writing, in the English language, Spanish speaking abilities preferred.
• Possesses basic math skill (add, subtract, multiply, divide)
• Places a value on diversity, community, and shows respect for others
• Proven ability to problem solve and handle high stress situations
• Must be prepared to multitask in accordance with the demands of the business
• Ability to identify and anticipate opportunities and implement corrective action steps
• Ability to work weekends, holidays, and evenings

PHYSICAL DEMANDS
• Position will be required to participate in restaurant operations (prolonged periods of standing, walking and/or assist with food production or service) during critical operational demands.

WORK ENVIRONMENT
• The environment within the restaurant may be subject to extreme heat and wet, slippery floors, particularly in the food production area. Care must be exercised to wear appropriate attire such as skid resistant shoes.

The job description below is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position. The company may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary.

This job description does not constitute a contract for employment and may be changed at the discretion of Company Leadership with or without notice.


POSITION SUMMARY
Responsible for overall performance of Culinary Operations in the Restaurant. The Kitchen Manager is responsible for ensuring guest satisfaction through excellent food quality, preparation, and presentation. The Kitchen Manager will collaborate with the GM to ensure the complete satisfaction of guests at the restaurant as a result of the food being ordered, prepared and served within the restaurant standards. This position contributes to the planning, organization, and training necessary to achieve restaurant objectives in food production, guest satisfaction, increased sales, managed costs, employee retention, communication and awareness, food quality, and compliance.

This position consistently demonstrates, as well as notifies management to enforce, company policies, practices, and procedures.