79 people viewed
Required Years of Experience
3 years
Job Details
Olmo has an attached sister restaurant called "Peral" where this position would be.
Peral is a neighborhood taqueria and all day cafe.
Responsibilities: Manage back of house and run the kitchen day to day across both services. Production, ordering, and overseeing services. During Taqueria service you expediteThe goal is consistent food to spec, disciplined prep, and a well organized kitchen.
Daily Operation
• Line readiness for 8:00 AM and 5:00 PM doors, and the 3:00 PM handover from day cook to evening line
• All kitchen ordering against pars and budget, receiving against the invoice
• Food cost below target through portioning, waste control and prep planning
• Daily, weekly and monthly BOH inventories; opening, closing and DOH checklists signed every shift
• Recipe standardization, including how every item is packed to travel
• Menu development with Ownership
Management
• Hire, train and sign off line cooks, prep cook and dishwasher; coach the team and resolve conflict
• Draft the BOH schedule in Sling: five-day weeks, real breaks
• Weekly leadership meeting with Ownership and the Head Barista, bringing BOH numbers, issues and follow-ups
• Run the evening pre-shift (86s, specials, notes)
• BOH time clocks and payroll notes submitted by Tuesday night
• Incident, personnel, maintenance and equipment logs kept current
Requirements
• 3+ years leading kitchen teams
• NYC Food Protection Certificate at hire or within 30 days
• Comfortable with Slack, Google Drive, Sling, Toast and spreadsheets
Good to have
• Background in Mexican food, tortillas and tacos especially
• Bilingual English/Spanish
Compensation and perks
Salaried, $65,000 to $69,000. PTO. Staff meal every shift, 50% employee discount, 30/60/90-day reviews with a formal path to grow with the company.
Apply through Culinary Agents or email [email protected].
Peral is a neighborhood taqueria and all day cafe.
Responsibilities: Manage back of house and run the kitchen day to day across both services. Production, ordering, and overseeing services. During Taqueria service you expediteThe goal is consistent food to spec, disciplined prep, and a well organized kitchen.
Daily Operation
• Line readiness for 8:00 AM and 5:00 PM doors, and the 3:00 PM handover from day cook to evening line
• All kitchen ordering against pars and budget, receiving against the invoice
• Food cost below target through portioning, waste control and prep planning
• Daily, weekly and monthly BOH inventories; opening, closing and DOH checklists signed every shift
• Recipe standardization, including how every item is packed to travel
• Menu development with Ownership
Management
• Hire, train and sign off line cooks, prep cook and dishwasher; coach the team and resolve conflict
• Draft the BOH schedule in Sling: five-day weeks, real breaks
• Weekly leadership meeting with Ownership and the Head Barista, bringing BOH numbers, issues and follow-ups
• Run the evening pre-shift (86s, specials, notes)
• BOH time clocks and payroll notes submitted by Tuesday night
• Incident, personnel, maintenance and equipment logs kept current
Requirements
• 3+ years leading kitchen teams
• NYC Food Protection Certificate at hire or within 30 days
• Comfortable with Slack, Google Drive, Sling, Toast and spreadsheets
Good to have
• Background in Mexican food, tortillas and tacos especially
• Bilingual English/Spanish
Compensation and perks
Salaried, $65,000 to $69,000. PTO. Staff meal every shift, 50% employee discount, 30/60/90-day reviews with a formal path to grow with the company.
Apply through Culinary Agents or email [email protected].
Compensation Details
Compensation: Salary ($65,000.00 - $69,000.00)
Benefits & Perks: Paid Time Off, Dining Discounts
Required Skills
Leadership
Team Management
Conflict Resolution
Organizational Skills
Time Management
Attention to Detail
Communication Skills
Problem Solving
Read more
Other jobs you might be interested in
CountryLanguage
