Culinary Manager; Kitchen Manager -El Torito, La Mesa

Culinary Manager (Kitchen Manager) - El Torito, La Mesa

Culinary Manager (Kitchen Manager) - El Torito, La Mesa

Join to apply for the Culinary Manager (Kitchen Manager) - El Torito, La Mesa role at Xperience Restaurant Group (XRG).

Join the XRG Team:
Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences.

Compensation Range: $75,000 - $82,000/Annually

• Range(s) – DOE

• Perform daily line checks and safety walkthroughs
• Responsible for food budget and cost control of food and labor
• Investigate and review all sub-standard food with BOH team
• Review suppliers and their pricing each month
• Monitor food waste and implement solutions to minimize waste
• Work with Corporate Chef on menu development and engineering
• Keep the kitchen running smoothly and adequately stocked with all necessary goods
• Create an environment of trust and mutual respect
• Oversee lifecycle of all team members including hiring, training, coaching/counseling, skill development and terminations
• Maintain high standards of food and beverage quality, guest service, cost control, and consistency of service
• Manage staffing levels and controllable costs in line with budget
• Complete nightly logs and manager reports
• Monitor and enforce inventory controls
• Ensure menu item and allergen information is up to date
• Recognize and cultivate regular guests and repeat business
• Respond to guest concerns/complaints and resolve issues
• Comply with safety, health department procedures and liquor laws
• Maintain company safety and sanitation standards
• Ensure complete and proper checkout procedures
• Assist and/or complete additional tasks as assigned

• High School Diploma or equivalent required
• Bachelor’s Degree in Culinary Arts preferred
• Proof of eligibility to work in the United States
• Valid Driver’s License
• 21+ years of age
• Possession of or the ability to possess all state required work cards
• Minimum of three (3) to five (5) years of related experience
• Proficient in Windows MS Office, Open Table, Outlook
• Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls
• Knowledge of state and local laws as it applies to labor and health code regulations
• Experience with POS systems and back office reporting systems
• Safe handling and lifting considerations
• Guest relations, sanitation and safety, and safe alcohol service
• Full-service restaurant operations experience
• Ability to communicate effectively and assertively in English, both verbally and in writing

The working conditions described below are representative of those a team member encounters while performing the essential duties of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

• Small to medium office or shared work space
• Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors
• Environment with varying levels of noise, crowds and smoke depending on guest volume
• Fast-paced, high-volume, full-service restaurant
• Work varied shifts including days, nights, weekends and holidays

The physical demands described below are representative of those that must be met to successfully perform the essential duties of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Ability to walk and stand for long periods
• Ability to use hands to handle, control, or feel objects, tools, or controls
• Ability to repeat movements for long periods
• Ability to understand and communicate verbally
• Ability to push and lift up to 50 lbs
• Reach, climb stairs, balance, stoop, kneel, crouch or crawl

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Restaurants

This job description is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.