Kitchen Manager at Convive Brands

Washington, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Sep, 26

Salary

24.0

Posted On

14 Jun, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Food Safety, Labor Management, Food Cost Control, Inventory Management, Team Leadership, Recruiting, Staff Training, Administrative Skills, Computer Skills

Industry

Hospitality

Description

Le Pain Quotidien means the daily bread. And to us, that means everything. It’s much more than mere sustenance; it’s a way of life. As our loaves emerge from the ovens, warm and fragrant, friends gather around our communal tables to share in the time-honored tradition of breaking bread. The hum of conversation fills the air, jam is passed around the table, and, ever so gracefully, time slows. Convive Brands is a New York-based hospitality group that builds and operates high-quality restaurant brands. Convive operates 50+ restaurants nationwide across two concepts: Le Pain Quotidien and Little Beet. As a patient, long-term investor-operator, it aims to build significant enterprise value through both organic growth and acquisition. Job Description Responsibilities Lead kitchen team in the preparation and execution of all menu items Maintain full knowledge of menu items, including proper storage and preparation Ensure completion of food safety checklists to ensure proper food handling Manage labor deployment and ensure hourly labor is within parameters of set labor budget Maintain and manage food cost within the restaurant Monitor and maintain proper food par levels and use prep sheets to prepare correct levels of food Assist General Manager in completing inventory Handle any team member situations with genuine empathy and elevate to the General Manager as necessary Complete all opening, mid, and closing procedures; direct kitchen team to ensure completion of all daily checklist and side work assignments Partners with General Manager to recruit, interview, hire, train, and retain a kitchen team Keep all areas of the restaurant clean and organized by following cleaning checklists Monitor kitchen equipment and ensure it is kept in good repair Qualifications 6 to 12 months of related restaurant experience or training Food Handler’s Certification or ability to acquire Flexibility in schedule is highly preferred but not required General administrative and computer skills strongly preferred Ability to speak, read, and understand the primary language(s) of the work location Benefits Enrollment in Company-contributed health coverage plan Accrued Paid Time Off 401k with up to 4% match after ninety days (90) of employment Pre-tax commuter benefits (in applicable States) Team member discounts at all our brands The hourly pay range (plus tips, when eligible) is: $18.50 - $24.00 Convive Brands is an Equal Opportunity Employer. We do not discriminate in employment on the basis of race, color, religion, sex, gender identity, national origin, political affiliation, sexual orientation, marital status, disability, age, veteran status, or other protected class. Convive Brands celebrates diversity and is committed to creating an inclusive environment for all employees. Le Pain Quotidien means the daily bread. And to us, that means everything. It’s much more than mere sustenance; it’s a way of life. As our loaves emerge from the ovens, warm and fragrant, friends gather around our communal tables to share in the time-honored tradition of breaking bread. The hum of conversation fills the air, jam is passed around the table, and, ever so gracefully, time slows. Convive Brands is a New York-based hospitality group that builds and operates high-quality restaurant brands. Convive operates 60+ restaurants nationwide across three concepts: Le Pain Quotidien, Little Beet, and Little Beet Table. As a patient, long-term investor-operator, it aims to build significant enterprise value through both organic growth and acquisition.

Responsibilities

Lead the kitchen team in preparing menu items while ensuring strict adherence to food safety and cleanliness standards. Manage operational costs, including labor budgets and food inventory, in partnership with the General Manager.