Kitchen Manager

Chibanos Kitchen Manager Role:

• Role: A hands-on, on-the-floor manager role, ensuring that the day-to-day kitchen operations run smoothly, with a focus on consistency and quality
• Pay: $70,000 annual salary with pay reviews and opportunities for raises based on experience and performance
• Benefits: Two weeks (10 days) of paid time off
• Days and Hours: Wed-Sun, roughly 7am-4:30pm (some Tuesdays may be required as it is a prep day)
• Previous Kitchen Manager/Back of House Manager experience in a high-volume, full-service restaurant is required
• ServSafe Manager License required

Chibanos Mission Statement & Core Values:

Chibanos exists to spread the knowledge and appreciation for Chinese-Cuban and mixed-race food, art, and culture. We do this by offering excellent products and service every day, and through every interaction. We value consistency, respect, and your spark.

• Consistency in arriving on time, completing your work, and how you deliver food, drinks, and warm hospitality.
• Respect for your team members, our customers, and yourself. Clear, frequent communication is key, and if you see something that isn’t right, or could be better, tell us!
• Spark in bringing your uniqueness and individuality to Chibanos, and to help us bring out everyone’s inner light by sparking joy in others. Small details matter. Think about how you can create a positive, memorable experience for everyone at Chibanos.

Detailed responsibilities (not an all-inclusive list) :

• Lead all back-of-house operations, including food prep, line execution, and expo
• Hire, train, schedule, and mentor kitchen staff to maintain high standards of quality, safety, and cleanliness
• Manage effective purchasing to reduce food waste, manage inventory, ordering, and vendor relationships to meet budgeted goals
• Ensure compliance with all health department regulations and standard operating procedures
• Partner with FOH management to drive guest satisfaction and efficient service
• Manage labor costs through effective scheduling and efficient utilization
• Maintain recipe consistency and quality, train team on menu changes

Mindset:

• Thinking 1-2 steps ahead in terms of team, customer, and organization needs
• Continuously asking, how might we improve X process or experience? Is there a more efficient and/or cost-effective way to make this better?
• What are some creative ways to keep the Chibanos mission and vision moving forward through our menu and hospitality offerings?

Please send your resume to View email address on us.fitly.work to apply, and include "Kitchen Manager" in the subject.