Executive Chef of Central Kitchen

Krisp SD is looking for a strong, experienced leader to manage our kitchen crew, oversee production in our busy main kitchen in San Diego and collaborate with our team as we look to a busy, thriving future. We make Pizza. Sandwiched and quick ready to eat and heat market fare with attention to season and region–this position is focused on our market hall and satellite locations. We offer classic sandwiches, soups, salads, pizza and platters, in collaboration with our flagship restaurant and market, in Downtown, is full of fine ingredients, gorgeous local produce. The Executive Chef will be the liaison between the main kitchen and our two offsite locations, and the driving force behind our growing offerings. We are proud to have built a hub for great food and drink in San Diego over the past couple of decades and are excited to be looking to build on that even more with a great culinary team.

Compensation is very competitive-this is a salaried position, and we offer lots of great perks (discounts and professional development) along with health, vision and dental insurance, paid time off and more.

At least 3 years in kitchen management is required, experience with seasonal philosophy is key, and at least 5 years of professional cooking is required.

More about the job:

The Executive Chef is responsible for overseeing the successful operation of the kitchen; and maintaining the relationship between the commissary, and kitchens.

CULINARY OPERATIONS

• Achieving budgeted food cost goals.

• Ordering, receiving, and monitoring food/ kitchen supplies.

Delivery and Par Logistics.

• Engaging in active and creative menu development in collaboration with the Executive Team.

• Undertaking full accountability for kitchen cleanliness and maintenance, ensuring that all kitchen equipment is in good working order and maintained on a recurring basis and in cost effective manner.

• Maintaining established standards of food quality, plating, portioning and safety/sanitation.

• Documentation of recipes, procedures, techniques and job descriptions for all BOH staff, in collaboration with the GM and Leadership Team.

• Constantly refining and improving existing systems to maintain discipline, cleanliness and adherence to company policies.

• Upholding the values and standards of the Marché Restaurant Group Manager Manifesto.

STAFF, LABOR COSTS & SCHEDULING

• Setting a tone of professionalism, positivity and focus on excellence in all things!

• Writing the BOH schedule in a way that achieves company goals for coverage, labor costs and employee retention.

• Collaborative hiring and ongoing assessment of BOH hourly employees.

• Executing a thorough orientation and hands-on training process for every new BOH employee.

• Ensuring that kitchen labor costs are of an acceptable percentage, proportional to sales and determined by budgets.

• Enforcing all policies as defined in the employee handbook: uniforms, language, behavior, all of it.

• Training BOH staff about new product, food preparation, ingredients and what guests can expect.

• Working with ownership to build positive communication, systems, and both customer and crew experiences.

Job Types: Full-time, Part-time

Pay: $85000-100,000 per year (Help grow the business and can be much more!)

Benefits:

• Dental insurance

• Food provided

• Health insurance

• Paid time off

• Vision insurance

Schedule will vary depending on demand and status. Must be flexible Monday – Sunday morning and night.