Kitchen Leader

Description

Job Summary: We are seeking a motivated Kitchen Leader to lead the kitchen and bar team, as well as drive the company’s reorganization. Key Highlights: 1. Lead the kitchen and bar team. 2. Reorganize the organization for the future. 3. Opportunity for growth in a cultural and gastronomic company. **En el Patio has been the city’s leading cultural and gastronomic enterprise for over 10 years. Throughout our journey as a cultural house, we have committed to building community by bringing together art, culture, and comfort cuisine under one roof open to all. Therefore, we are seeking a growth-oriented Kitchen Leader to lead both our kitchen and bar team, as well as jointly reorganize the organization toward the future.** **Education:** Technical degree in Culinary Arts, Chef, or Bachelor’s degree in Culinary Arts **Experience:** Minimum 1 year in the role; additional years are preferred **Responsibilities:** \- Plan and develop recipes and menus, estimate food and labor costs, and process food supply orders. \- Supervise and coordinate cooks’ activities for food preparation and cooking in restaurants, hotels, hospitals, clubs, or other food-service establishments. \- Prepare, season, and cook specialty foods and complex dishes. \- Supervise compliance with quality standards for food, preparation, plating, and service. \- Evaluate, jointly with management, dietitians, and kitchen and service staff, matters related to food preparation. \- Select plating styles and create decorative forms or structures. \- Train cooks and other staff on food preparation, garnishing, cooking, seasoning, and presentation. \- Inspect supplies, equipment, and work areas to ensure compliance with established standards. \- Explain and enforce food hygiene and safety regulations. \- Participate in hiring kitchen staff and supervise their performance. \- Plan menus and food and kitchen equipment requisitions. \- Perform related duties. **Knowledge Areas:** \- Management and administration \- Customer service \- Human resources and personnel management \- Production and processing \- Food processing \- Education and training \- Hospitality, restaurants, and banquet services **Skills:** \- Assertive communication \- Critical thinking \- Activity evaluation and control \- Interpersonal relations \- Teamwork \- Conflict resolution \- Quality control analysis \- Time management \- Personnel resource management Schedule: Monday to Saturday, 42 hours per week Salary: Base salary package plus career-plan incentives * 1 to 2 minimum legal monthly wages (smmlv) \+ statutory benefits * Food subsidy * Career plan with benefits from day one * Tips and consumption bonuses * Rest days and bonuses Contract type: Indefinite-term contract Workplace: On-site employment