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Posted : Saturday, November 04, 2023 08:17 PM
About Ggiata:
Ggiata is a quality Italian deli in Los Angeles, CA, inspired by our childhood in Montclair, NJ.
We run a scratch kitchen featuring homemade sauces and spreads, freshly sliced meats and cheeses, and quality artisanal bread.
We are a successful, growing, HIGH VOLUME restaurant, and are looking for talented and experienced Kitchen Managers to join our talented and diverse team.
We are a young company, founded in 2021, but expanding fast! Ideal candidates will prioritize quality food, outstanding opportunity for advancement and a desire to be appreciated for their contribution.
Ggiata understands and appreciates the value of a diverse team and strongly encourages women and people of color to apply.
Bring your culinary experience to a team that will appreciate you.
JOB DESCRIPTION: JOB: Kitchen Manager REPORTS TO: Executive Chef JOB MISSION The Kitchen Manager is responsible for producing safe, high quality food and ensuring excellent presentation.
Maintains a spotlessly clean and high functioning kitchen, storage, and prep areas ESSENTIAL FUNCTIONS • Ability to speak, see, hear, read, and write English and Spanish (ESL;) • Mobility and manual dexterity: ability to stand, bend, stoop, climb stairs, perform extensive walking and up to 10 hours a day or more standing and/or performing other physical tasks as needed • Ability to stand, bend, climb stairs and lift 40lbs and carry 10 feet; • Ability to taste and smell food and smell other odors: • Ability to comprehend and articulate recipes and complex ideas; • Understanding of mathematics; addition, subtraction, multiplication, and division; • Ability to work at least 40 hours a week or more as needed; • Ability to handle stressful situations, conflict resolution issues and be an excellent listener; • Ability to use close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus; • Ability to take and give clear direction; • Ability to complete prep lists, inventory forms, order sheets and time/temperature logs; • Understanding of basic electronic device programs, mobile phones, computers, POS systems and computer software apps.
• Ability to communicate daily and partner with the General Manager and seek solutions to issues MAIN RESPONSIBILITIES ✓ Produce quality food items in a timely, clean, safe and sanitary environment; ✓ Organize and maintain a master cleaning schedule and maintain clean kitchen areas, including the stoves, fryers, refrigerators, utensils, and equipment including floors under and around equipment, hoods, filters; ✓ Report to the Executive Chef in writing after every shift with the details of activities regarding any abnormalities with purchasing, team members, waste, product quality, cooking and holding temperatures, cleaning, and sanitation issue.
Provide suggested solutions to the issues or problems when communicating; ✓ Ensure cleaning crew completes their tasks satisfactorily each week and report any issues to Executive Chef ✓ Take inventory of the ingredients and purchase items as needed to ensure an adequate supply of all foods including proteins, produce, and dry goods; ✓ Use all ingredients according to FIFO stock rotation (First In, First Out) and train assistant to do same; ✓ Maintain proper cooking, cooling, re-heating, and holding temperature including water in 3 compartment sink and Handsinks; ✓ Ensure that all foods are properly labeled to include production and discard dates and name of preparer; ✓ Taste all prepared sauces and ingredients daily to ensure flavor, texture, and smell; ✓ Monitor vendors and purchasing to ensure no outages or overages.
Ensure deliveries are put away quickly, especially refrigerated items; ✓ Control portioning of all ingredients on all menu items to ensure food and kitchen labor objectives are met or exceeded; ✓ Ensure cold and hot line temperatures are taken and recorded every two hours daily including changing and testing of sani-buckets and rinse water in 3-compartment sink; ✓ Look for ways to improve kitchen operations, cleanliness, efficiencies with food production and preparation and recommendations for new menu items; ✓ Ensure employee rest room and locker area are clean, fragrance free, all clothes are stored inside lockers, soap, toilet paper, hand drying paper are available.
✓ Train all kitchen employees in aspects of knife safety, cleaning of electrical equipment including the meat slicer, reporting illnesses, proper handwashing requirements and receive signed training documentation; ✓ Assist with team members by providing clear communication especially regarding allergens in the products; ✓ Identify high potential team members and train and develop future Kitchen Managers and Assistant Kitchen Managers to accommodate growth of company; ✓ To assist with serving customers, as needed, and be prepared to accurately explain about flavors, ingredients or any allergens that may be present in the products for sale; ✓ To abide by all the policies and procedures in the Team Member Handbook and be able to refer to it when team members have questions regarding policies or agreements; ✓ Be available to work as needed when shortages occur and schedule themselves to work the busiest days/times; ✓ Verify and ensure all new hire paperwork including the I-9is completed and acknowledged by you; ✓ Maintain team member evaluations and write-up when team members behaviors need improvement; ✓ Manage all new-hire and separation paperwork according to procedures.
Ensure new hires complete signing of all onboarding documents and that the second section of the I-9 form is completed on the date the employee first starts working.
MINIMUM REQUISITES REQUIRED EDUCATION LEVEL Complete or on-going High School – culinary trade school or college preferred.
PROFESSIONAL EXPERIENCE Must have had kitchen management experience prior to coming to work for us and competent in many areas of kitchen work.
COMPETENCIES Motor ability, organization, and concentration.
Maintains calm demeanor during stressful periods.
SKILLS · 5 years of high volume quick service or quick casual food service · Other experience in retail food or restaurant kitchens · Culinary training desired · Management Food Safety Certification TRAINING REQUIRED Food Safety and Production – Must obtain Management Food Safety Certification if not already certified.
Kitchen and equipment usage, cleanliness, and Food, Injury, Illness and Work Place Safety Standards Available shifts and compensation: We have available shifts all days of the week.
Compensation is $25.
00 - $29.
00/hour.
About Ggiata Delicatessen: Ggiata Delicatessen is looking for an individual to join our team.
Our ideal candidate is self-driven, motivated and trustworthy.
Learn more about us at Ggiata.
com.
By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application.
Opt out anytime.
Msg & data rates may apply.
Powered by Homebase.
Free employee scheduling, time clock and hiring tools.
We run a scratch kitchen featuring homemade sauces and spreads, freshly sliced meats and cheeses, and quality artisanal bread.
We are a successful, growing, HIGH VOLUME restaurant, and are looking for talented and experienced Kitchen Managers to join our talented and diverse team.
We are a young company, founded in 2021, but expanding fast! Ideal candidates will prioritize quality food, outstanding opportunity for advancement and a desire to be appreciated for their contribution.
Ggiata understands and appreciates the value of a diverse team and strongly encourages women and people of color to apply.
Bring your culinary experience to a team that will appreciate you.
JOB DESCRIPTION: JOB: Kitchen Manager REPORTS TO: Executive Chef JOB MISSION The Kitchen Manager is responsible for producing safe, high quality food and ensuring excellent presentation.
Maintains a spotlessly clean and high functioning kitchen, storage, and prep areas ESSENTIAL FUNCTIONS • Ability to speak, see, hear, read, and write English and Spanish (ESL;) • Mobility and manual dexterity: ability to stand, bend, stoop, climb stairs, perform extensive walking and up to 10 hours a day or more standing and/or performing other physical tasks as needed • Ability to stand, bend, climb stairs and lift 40lbs and carry 10 feet; • Ability to taste and smell food and smell other odors: • Ability to comprehend and articulate recipes and complex ideas; • Understanding of mathematics; addition, subtraction, multiplication, and division; • Ability to work at least 40 hours a week or more as needed; • Ability to handle stressful situations, conflict resolution issues and be an excellent listener; • Ability to use close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus; • Ability to take and give clear direction; • Ability to complete prep lists, inventory forms, order sheets and time/temperature logs; • Understanding of basic electronic device programs, mobile phones, computers, POS systems and computer software apps.
• Ability to communicate daily and partner with the General Manager and seek solutions to issues MAIN RESPONSIBILITIES ✓ Produce quality food items in a timely, clean, safe and sanitary environment; ✓ Organize and maintain a master cleaning schedule and maintain clean kitchen areas, including the stoves, fryers, refrigerators, utensils, and equipment including floors under and around equipment, hoods, filters; ✓ Report to the Executive Chef in writing after every shift with the details of activities regarding any abnormalities with purchasing, team members, waste, product quality, cooking and holding temperatures, cleaning, and sanitation issue.
Provide suggested solutions to the issues or problems when communicating; ✓ Ensure cleaning crew completes their tasks satisfactorily each week and report any issues to Executive Chef ✓ Take inventory of the ingredients and purchase items as needed to ensure an adequate supply of all foods including proteins, produce, and dry goods; ✓ Use all ingredients according to FIFO stock rotation (First In, First Out) and train assistant to do same; ✓ Maintain proper cooking, cooling, re-heating, and holding temperature including water in 3 compartment sink and Handsinks; ✓ Ensure that all foods are properly labeled to include production and discard dates and name of preparer; ✓ Taste all prepared sauces and ingredients daily to ensure flavor, texture, and smell; ✓ Monitor vendors and purchasing to ensure no outages or overages.
Ensure deliveries are put away quickly, especially refrigerated items; ✓ Control portioning of all ingredients on all menu items to ensure food and kitchen labor objectives are met or exceeded; ✓ Ensure cold and hot line temperatures are taken and recorded every two hours daily including changing and testing of sani-buckets and rinse water in 3-compartment sink; ✓ Look for ways to improve kitchen operations, cleanliness, efficiencies with food production and preparation and recommendations for new menu items; ✓ Ensure employee rest room and locker area are clean, fragrance free, all clothes are stored inside lockers, soap, toilet paper, hand drying paper are available.
✓ Train all kitchen employees in aspects of knife safety, cleaning of electrical equipment including the meat slicer, reporting illnesses, proper handwashing requirements and receive signed training documentation; ✓ Assist with team members by providing clear communication especially regarding allergens in the products; ✓ Identify high potential team members and train and develop future Kitchen Managers and Assistant Kitchen Managers to accommodate growth of company; ✓ To assist with serving customers, as needed, and be prepared to accurately explain about flavors, ingredients or any allergens that may be present in the products for sale; ✓ To abide by all the policies and procedures in the Team Member Handbook and be able to refer to it when team members have questions regarding policies or agreements; ✓ Be available to work as needed when shortages occur and schedule themselves to work the busiest days/times; ✓ Verify and ensure all new hire paperwork including the I-9is completed and acknowledged by you; ✓ Maintain team member evaluations and write-up when team members behaviors need improvement; ✓ Manage all new-hire and separation paperwork according to procedures.
Ensure new hires complete signing of all onboarding documents and that the second section of the I-9 form is completed on the date the employee first starts working.
MINIMUM REQUISITES REQUIRED EDUCATION LEVEL Complete or on-going High School – culinary trade school or college preferred.
PROFESSIONAL EXPERIENCE Must have had kitchen management experience prior to coming to work for us and competent in many areas of kitchen work.
COMPETENCIES Motor ability, organization, and concentration.
Maintains calm demeanor during stressful periods.
SKILLS · 5 years of high volume quick service or quick casual food service · Other experience in retail food or restaurant kitchens · Culinary training desired · Management Food Safety Certification TRAINING REQUIRED Food Safety and Production – Must obtain Management Food Safety Certification if not already certified.
Kitchen and equipment usage, cleanliness, and Food, Injury, Illness and Work Place Safety Standards Available shifts and compensation: We have available shifts all days of the week.
Compensation is $25.
00 - $29.
00/hour.
About Ggiata Delicatessen: Ggiata Delicatessen is looking for an individual to join our team.
Our ideal candidate is self-driven, motivated and trustworthy.
Learn more about us at Ggiata.
com.
By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application.
Opt out anytime.
Msg & data rates may apply.
Powered by Homebase.
Free employee scheduling, time clock and hiring tools.
• Phone : NA
• Location : Los Angeles, CA
• Post ID: 9061615623
