We're Hiring!

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Perform functions as Kitchen Manager and lead chef to plan, manage, and control Back of House (BoH) restaurant operations, ensuring maximization of revenues and minimizing of costs, making decisions controlled by precedent and within limits of established policies.

GENERAL RESPONSIBILITIES

• Plan, manage and control Back of house (BoH) restaurant operations.
• Ensure food quality and presentation standards are met for all dishes leaving the kitchen and work as supervising Chef in preparation of dishes such as Thai boat noodles, and desserts, as well as other traditional Thai dishes such as Tomyyum soup, Larb Salad, Padthai, Drunken Noodles, Hat Yai Fried Chicken and Panang Curry; 
• Expertise in all BoH employee roles, and support the team by filling in whatever needed;
• Manage all kitchen employees;
• Manage procurement, receiving, and storage of all raw ingredients, dry goods, and prepared foods;
• Hire-candidates for all BoH worker positions;
• Support the training of kitchen employees and performance evaluations;
• Achieve goals for inventory Turns, Food Costs, and kitchen Direct Labor cost, and other metrics;
• Kitchen work scheduling.

QUALIFICATIONS

• Must have Culinary Arts/Food Manager Certification 
• Associate degree in Restaurant Management/Culinary Arts minimum 
• 1-year exp in job offer or 1 yr. related Thai cooking experience and kitchen Management