CENTRAL KITCHEN MANAGER
Paco’s Mission:
We give our customers the experience of tasting the authentic flavor of Mexican tacos, sharing love, and creating memories. At Pacos', we are an institution where we develop leaders who are responsible for offering an efficient, friendly, and cheerful service.
Position Summary:
The Central Kitchen manager oversees the culinary operations, staff management, and overall performance of the central kitchen location. This role combines culinary expertise with leadership, ensuring high-quality food, outstanding service, and efficient operations aligned with corporate standards and goals.
Position Responsibilities:
Culinary Management
Oversee menu creation and execution, maintaining consistency in quality, taste, and presentation.
Monitor inventory levels and manage purchasing to ensure cost-effective operations.
Ensure compliance with food safety standards, health regulations, and corporate policies.
Staff Leadership and Training
Recruit, train, and mentor central kitchen staff, fostering a culture of excellence.
Conduct regular performance evaluations, addressing areas of improvement and recognizing achievements.
Create and maintain staff schedules to ensure proper coverage and efficient operations.
Address staff conflicts and disciplinary issues, promoting teamwork and professionalism.
Operational Management
Monitor and manage restaurant budgets, labor costs, food costs, and profitability.
Develop strategies to meet financial targets, including waste reduction and upselling techniques.
Oversee daily operational checklists, including opening and closing procedures.
Conduct, regular inspections of the restaurant to ensure maintenance of cleanliness and functionality.
Mentor and support Store Managers on a bi-monthly basis (if needed).
Skills and Qualifications:
Proven experience as a Cook and Manager, or similar role in a corporate or multi-unit restaurant setting.
Strong leadership and interpersonal skills with the ability to motivate and inspire teams.
Expertise in inventory management, food costing, and menu development.
Knowledge of health and safety regulations and certifications such as ServSafe or equivalent.
Exceptional organizational and multitasking abilities.
Proficiency in restaurant management software and Microsoft Office Suite.
Work Environment:
Onsite
Flexible hours (including evenings, weekends, and holidays as needed.
Benefits:
Competitive base salary with performance-based bonuses aligned with KPIs
Competitive hourly wages
Employee discounts on meals
Paid training and uniforms provided
Paid time off and professional development opportunities
Position Reports To: Director of Operations