Kitchen Manager

Position: Kitchen Manager 

Reports to: General Manager  

Direct Reports: Hourly Team Members at Tacos 1986 & Prep Team 

Key Relationships: Tacos 1986 Partners, Apres Cru, Service & Hospitality Managers

About One Cornelia 

One address. Three Experiences.

One Cornelia is more than just a premier address, it’s also a must-visit destination for some of the City’s best food and cocktails. This landmark building, located at the corner of Cornelia and West 4th in the heart of the West Village, brings together three distinctive–and delicious!–concepts under one roof. 

About Tacos 1986

Tacos 1986 is a Tijuana Style Taqueria that makes the most delicious tacos in California. Based in Los Angeles with 8 operating locations across the city, it serves communities with one the most authentic bites in LA and has made its debut to NYC! 

About the Role: 

The Kitchen Manager / General Manager of Tacos 1986 is tasked with overseeing and managing all culinary operations, including Tacos 1986, Mixteca and the 3rd Concept. They focus their time directing workflow traffic and ensuring that all operational standards are being met at the highest level of excellence. They understand the importance of staffing (i.e. Hiring, training, evaluating, disciplining, discharging) while overseeing financial performance, cleanliness and safety of the store. Managers are responsible for creating and maintaining morale and culture in accordance with Tacos 1986, and One Cornelia Street guiding principles and values.

Leadership: 

• Lead the restaurant by role modeling the highest level of culinary standards. 
• Actively participate and contribute to the weekly Manager Meeting 
• Work with the GM and Key Hourly Team to create a Culinary Operation agenda pertaining to the restaurant’s needs.  
• Lead the team with hospitality, integrity, respect, and an entrepreneurial spirit.

Guest Engagement: 

• Commit to passionate, intense, uncompromisingly humble hospitality and high-quality guest experience in Tacos 1986. 
• Consistent execution of food, beverage, service, and hospitality that aligns with the brand. 
• Participate in local marketing functions and events to promote brand recognition at the highest level of quality.
• Engage and interact in the guest experience by cultivating regulars.

Business Acumen and Compliance:

• Possess a maniacal and uncompromising approach to food production and food quality standards. 
• Properly execute the daily kitchen operational systems. Keep systems binders complete, up to date, and organized with proper documentation. 
• Practice proper sanitation and safety at all times with compliance to general standards and Health Department regulations to protect the health and welfare of our guests and co-workers.  Actively participate in third party sanitation audits and create actionable items to resolve any outstanding items identified in the inspection.   
• Comprehensive knowledge of all the components contributing to food & labor cost control.
• Leverage technology and systems to forecast, track, order, receive, schedule, cost out labor and recipes
• Work to help foster a professional relationship with all vendors and resolve any issues that arise.
• Properly execute menu rollouts and plan for a successful implementation. 
• Take ownership of the restaurant’s R&M needs and be able to communicate effectively follow through to keep all restaurant equipment in satisfactory, working condition.
• Lead and uphold a best in class approach to human resources, safety, food safety, sanitation, and cleanliness  practices in the restaurant. 
• Partner with the GM to create proper staffing levels and schedules that achieve excellence in operations while taking care of the bottom line.  
• Oversee and manage weekly inventory and food costs that are in line with budgets. 

Additional Skills and Responsibilities:

• Excellent communication, time management, and problem-solving skills
• Hands-on leader who possesses an ability to adapt and lead change  
• Analytical and organizational skills, as well as the ability to define and effectively solve a variety of changing situations under stress.
• Must possess strong interpersonal skills and the ability to resolve conflicting interests with the goal of obtaining cooperation.
• Passion for exceptional hospitality, food, and beverages.
• Ability to thrive in a fast-paced, entrepreneurial environment.  
• Self-driven, results-oriented, and possesses a solid track-record of leading high-caliber teams, upscale restaurants.
• Flexible work schedules, including nights and weekends
• May be required to lift, carry, push, or pull heavy objects up to 50 lbs.
• Kneel, bend, or stoop, ascend or descend stairs; be on feet for extended amounts of time

Preferred Experience:

• Entry level knowledge of  analyzing P&L statements and overall financial performance
• High Volume Fast Casual Experience a plus
• Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook, PowerPoint), G-Suite, Toast POS, Resy, Margin Edge etc.