Job Overview:
Mic Drop Karaoke is seeking a Chef / Kitchen Manager who is a systems-architect and strong leader. The Kitchen Manager will manage daily kitchen activities, including overseeing staff, aiding with menu preparation, vendor selection, and ensuring food quality & consistency by following designated recipes. To be successful in this role you must be well organized, and flexible.
Mic Drop is a groundbreaking karaoke concept redefining the traditional experience through elevated audio, lighting, aesthetics, hospitality, proprietary software, and curated food and beverage. Located in the historic heart of Santa Monica Boulevard, Mic Drop blends performance, nightlife, and hospitality into one immersive experience.
Key Responsibilities:
● Adhere to all appearance standards as outlined in the Employee Handbook.
● Provide guidance to junior kitchen staff members, including, but not limited to, line cooking, food preparation, and dish plating.
● Supervise kitchen staff, including recruiting and training.
● Manage staff schedules based on forecast and performance measures.
● Participate in growth opportunities and employee development for all back-of-house staff.
● Ensure the kitchen operates efficiently and complies with health and safety regulations.
● Manage food and product ordering by keeping detailed records and minimize waste, plus work with existing systems to improve waste reduction, and manage budgetary concerns.
● Manage inventory, including ordering ingredients and supplies, and maintaining appropriate stock levels.
● Conduct daily line checks and taste tests to ensure quality and consistency of dishes
● Control food costs and kitchen expenses, working within a budget.
● Manage the execution of regular service, catering, and all in-venue/off-premises events.
● Ensure compliance of all Department of Health and company sanitation standards.
● Ensure that the venue is compliant with all federal, state and local laws and regulations, and company policies.
● Ensure all employees are compliant with all back-of-house standards and procedures.
● Responsible for checking cover counts, BEOs and/or Fire Sheets.
● Proficient with all operational systems, which includes payroll, inventory and purchasing.
● Possess in-depth knowledge of all recipes, food menus and maintain station-recipe-books.
● Ensure the completion of all opening and closing procedures, such as check lists, prep sheets, and station guides, as assigned by the company
● Attend, lead and participate in any training sessions, departmental meetings or daily pre-shift meetings.
Requirements:
- 3+ years proven experience in restaurant management or kitchen supervision within the food industry
- Extensive culinary background with strong skills in food preparation, cooking techniques, and menu development
- Prior banquet experience and fine dining expe are highly desirable
- Demonstrated leadership abilities with experience supervising teams in a fast-paced environment
- Knowledge of dietary requirements, food safety standards, and HACCP protocols
- Strong organizational skills with experience in inventory management and cost control
- Excellent communication skills to effectively manage staff and coordinate with other departments
- Ability to handle multiple priorities efficiently while maintaining attention to detail
- Previous experience in hospitality or catering environments is preferred
- Certification or training in food handling and safety is required
- Experience with Toast, 7 shifts, Gusto, Margin Edge, and Google Drive preferred
- Must be able to stand, lift, and bend for extended periods of time.
- Must be able to band and lift 50lbs.
- Must have the ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays
All qualified applicants will receive consideration for employment without regard to race, sex, color, religion, sexual orientation, gender identity, national origin, protected veteran status, or on the basis of disability
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