The Catering Kitchen Manager supports the Catering Kitchen General Manager in delivering the Tatte catering experience by helping to lead and manage the Catering Kitchen’s fast-paced, high-volume culinary operations. They also support the growth and development of a team of dishwashers, prep cooks, and line cooks, engaging, inspiring, and leading a team of up to 20 team members. The Kitchen Manager will work side by side with the team members, leading and inspiring them to exceed our clients’ expectations at every opportunity.
Summary of Responsibilities includes (but is not limited to):
Supports the GM in ensuring that the day-to-day operations run smoothly, including but not limited to opening and/or closing the business.
Engages in authentic, warm client interactions and instills great service in the team.
Supports people performance management skills.
Exhibits and maintains an excellent working knowledge of standard operating procedures.
Leads or supports the GM in leading team members through execution (including shift tasks/routines and facility upkeep) and ongoing training on product specifications and the Tatte story.
Continuously upholds Tatte brand and visual standards across all parts of the business.
Ensures food safety, adhering to all food safe processes and standards and promptly resolving any deviations.
Supports the GM in the effective and accurate communication of new product, service, and operational information.
Contributes to ensuring food, labor, and controllable costs are consistently within company guardrails.
Helps GM to own Catering Kitchen administrative requirements.
Other duties as assigned.
Working Conditions / Essential Functions:
Ability to work a flexible schedule based on business needs which will include days, nights, weekends, and holidays as well as emergency responsiveness as required.
Able to work eight to ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time, walk up and down stairs, and read.
Able to grasp, reach overhead, push, lift and carry up to 50 pounds.
Position Requirements:
Ability to work well under pressure in a fast-paced, ever-changing work environment.
Excellent verbal and written communication skills.
Highly organized with strong attention to detail.
High integrity and professionalism.
High School education or equivalent.
Preferred Skills:
Minimum 6 months experience working as a supervisor in a high-volume, full service and/or polished fast casual restaurant, or catering production facility.
Proficient in Microsoft Office including Word, Excel, Outlook.
Previous experience working with UltiPro, Toast - POS System, CrunchTime/TeamworX.
ServSafe and Allergen Certifications.
Proficient in Spanish.
Our Benefits and Perks:
Competitive pay (ranging from $24-$27/hour+, depending on experience).
Paid vacation and sick time (after one year of full-time service).
#J-18808-Ljbffr
#J-18808-Ljbffr
