Puesto Hiring for Culinary Education & Development Manager Job at Los Angeles, CA Full Time

Job Summary: Primary responsibility is to spend time in every Puesto kitchen and work with CDCs and sous chefs to tighten kitchen operations in terms of food quality and operations. Work with BOH management to ensure all recipes are being followed, flavor profiles are correct, portioning and plating are aligned with the recipes. Teaching CDCs and sous chefs to operate their kitchens with better efficiency in terms of labor scheduling, line set up, ordering/receiving, flow of service. Creating training material as well as hand on training with the roll out of new menu items, ensuring correct product sku# is being order, order guides and storage locations updated. Working with CDCs on maintaining food cost and BOH labor. Participating in Puesto offsite/catering events, as well as being present for service in under preforming kitchens. Working with the Culinary Director to develop menu and source new ingredients and partnerships.

Key Responsibilities

FINANCIAL. Work with Director of Culinary and Home Office to establish and achieve clear profitability, performance goals and metrics:

• Monitor CTUIT data on a daily and weekly basis to find areas of opportunity for food cost and labor

• Ensure all managers are reviewing monthly inventories and are making adjustments to ordering habits to meet our goals

• Reviewing storage locations to ensure product pars are strategic and the BOH is operating organized and efficiently with the space given

• Guide managers and sous chefs in monitoring ordering habits, as well as labor habits to ensure labor/food cost goals

• Monitor staff schedules and staffing pars to ensure we have an appropriate number of staff members on each shift

• Work with DOO, Puesto Home Office, CDC and Culinary Leadership to determine what capital improvements are needed in the kitchen and restaurant spaces

LEADERSHIP TEAM: Work with the BOH managers to grow the business while strengthening the Puesto brand and culture:

• Be the standard you wish to set and constantly look to ‘inspect what you expect’ from your leaders

• Hold management team accountable to achieving goals and strategic plans

• Constantly coach and train chefs to better regulate inventory, staffing, food costs, and service flow, food quality and finessed plating

• Continuously seek opportunities to connect with our community internal and external to the business

• Coach Chefs on having strong relationships with vendors

• Review staffing templates as well as shift times to ensure kitchen is running smoothly while maintaining a baseline labor percentage

• Review shift notes and follow up promptly with restaurant management to resolve issues, provide answers, and assure that Puesto standards and culture are not being sacrificed

• Perform routine quality control checks on food quality, plating, line checks, order guides, and systems in place to uphold Puesto standard

Skills and Knowledge:

• Excellent communication skills (verbal/oral/listening)

• Expert on all areas of the employee lifecycle; hiring, training, feedback, growth, acknowledgement, employee exits

• Excellent understanding of Puesto culture/philosophy

• Excellent kitchen and BOH operations knowledge

• Excellent food and beverage knowledge, specifically in Mexican food, beer and spirits

• Multi-tasking, problem solving & delegation

• Initiative & follow through

• Attention to detail

• Understanding of Microsoft Office Suite (Excel, Word, Outlook, Power Point)

• Understanding of restaurant POS systems Toast, CTUIT, Tripleseat, Opentable

Experience

• 5+ years of restaurant management experience

• 8+ years’ experience in fine casual or fine dining, high volume and sales preferred

Education

• Preferred Bachelor’s Degree or Certification in Hospitality-related field or equivalent expertise gained from time on the job

Physical

• Must be able to stand and/or walk for extended periods of time.

• Must be able to reach with arms and hands, bend, kneel and crouch.

• Must be able to lift items between 10 and 50 lbs.

Job Type: Full-time

Pay: $80,000.00 – $90,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Physical Setting:

• Casual dining restaurant

Schedule:

• Monday to Friday
• Weekend availability

Work Location: Multiple Locations