Culinary Manager

We are seeking a Culinary Manager (CM) to lead the kitchen operations at MAKE Café, a farm-to-table café with global flavors. The CM blends culinary excellence, operational oversight, and workforce development. You will be responsible for menu creation, food quality, and kitchen efficiency, while training/coaching participants working in the kitchen. You will partner with the Executive Director (ED) on the restaurant concept, values and vision, and the Restaurant Manager (RM) to ensure a profitable, high-quality dining experience.About MAKE ProjectsMAKE stands for Merging Agriculture Kitchens and Employment. Our social enterprise restaurant and urban farm located in San Diego provides an exciting learning platform for our participants togain critical social, communication and job readiness skills. We operate an urban farm and cafe to provide a paid, real-world work experience for low-income refugee and immigrant women and youth. Our vision at MAKE Projects is to see San Diegans cross social, racial, economic, and geographic lines as we gather over a common love of food, flavors, and culture. We believe in the power of food to bring diverse populations together, unite a community, and educate each other about our history and differences, as well as our commonalities.DescriptionJob Title: Culinary ManagerFull-time, Salaried in San DiegoImmediate Supervisor: Executive DirectorDirect Reports: Line Cook(s), Trainees (program participants)About MAKE Projects:MAKE Projects is a social enterprise that operates a global-inspired, locally-sourced café while providing hands-on culinary and hospitality training to participants in our programs. Our mission is to combine exceptional food with meaningful workforce development, creating opportunities for participants to grow skills, confidence, and professional experience.Position Overview:We are seeking a Culinary Manager (CM) to lead the kitchen operations at MAKE Café, a farm-to-table café with global flavors. The CM blends culinary excellence, operational oversight, and workforce development. You will be responsible for menu creation, food quality, and kitchen efficiency, while training/coaching participants working in the kitchen. You will partner with the Executive Director (ED) on the restaurant concept, values and vision, and the Restaurant Manager (RM) to ensure a profitable, high-quality dining experience.Job Responsibilities:Service LeadershipSet BOH standards and collaborate withED, RM and MAKE advisors to develop training programs to ensure service excellenceWrite daily log posts and properly addressallservice or personnel issuesBe on site for service five days a week to ensure employee development and service standards arebeing metCustomer Relations:workwith FOH management tomaintainhigh levelsof customer satisfaction by addressing customer complaints or concerns promptly andprofessionally andimplementing strategies to enhance the overall dining experienceBe able toquickly and directly communicate a comprehensive knowledge of MAKE values, policies and standardsPeople LeadershipMentor and provide regular performance feedback to BOH crewPartner with Human Resources + EDregardingteam member coaching and development strategiesAssistED with recruiting and ensure best practices are used to builda strong teamWork with Human Resources to follow company practices, including delivering regular feedback, course correcting and enforcing policiesMaintain a culture of accountability with staff when performance expectations are not met, including delivering disciplinary action when necessaryOperational LeadershipOversee day-to-dayBOHoperationsto ensure smooth functioning of the restaurantEnsure proper training of BOH crew by following company training manualsWork with ED to set and ensure staffing, COGS and operational budgets, and support site management tooperatewithin themWork with ED, RM and Farm & Gardens Manager to ensure menuitemsare in line with company values and site themesEnsure staff is following SOPs for stocking,rotatingand storing of product, inventory, and orderingEnsure proper equipment and facilities maintenance scheduleEnsure staffmaintainsa clean, safe and organized workplaceUphold all health and safety regulations in the kitchen and all MAKE food production activitiesWrite and publish BOH staffing schedules two weeks in advanceTrack, monitor, review and approve timesheets for all direct reports in a timely on-time mannerRevenue Leadership:Work with ED and RM to set quarterly,annualand three-year goal postsLead revenue growth by supporting staff to develop innovative menu and dining experiencesThink creatively to crossutilizeproducts and minimize wasteLeadership Behaviors:Act with integrity, honesty, and knowledge to promote MAKE's culture, values, and missionCultivate teamwork by being an example, develop team members and effectively hold staff accountableRecognize or seek areas of improvement and offer positive solutions for change; publicly acknowledge a job well doneChampion a safe and harassment, discrimination, and retaliation-free workplace environmentHave a sense of ownership to MAKE's vision and brand, and be accountable for personal performanceOperate within the location daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion,courtesyand initiativeSkills:Experienced quality consistency management and operational savvyStrong understanding of recipe formulation and food cost controlsExcellent guest service skillsAble to multi-task without sacrificing quality and serviceAbility to educate, supervise and direct the work of othersHave an extensive knowledge of food and serviceHave a working knowledge of computer word processing programs and POS systemsOrganized with a strong emphasis on attention to detail and time managementStrong senseof urgency and ability to consistently meet deadlinesAbility tothink independentlyandwillingnesstotake initiativeAbility to adjust leadership style as necessary to cultivate a results driven teamQualifications:Minimum3years hospitality experience with an emphasis on guest serviceMinimum1year of leadership experienceServSafeManager CertifiedPhysical Demands and Work EnvironmentThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential job functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee is regularly required to: communicate and accurately exchange information at normal speaking levels; move in an office or restaurant environment to accomplish tasks; use hands to finger,grasp, or feel; reach by extending hand(s) and arm(s) in any direction; stoop, kneel, crouch, and crawl; andview and operate electronic devices and equipment, including but not limited to, phones, tablets, and computers, and coffee grinders, espresso machines, and other food facility equipment.The employee must also be able to detect, distinguish, anddeterminewith a degree of accuracy the differences or similarities in intensity or qualify of flavors or odors by using the tongue or nose. The employee mustfrequentlyraise objects weighing 25 pounds or less and from a lower position to a higher position or move such objects horizontally from position-to-position, andoccasionally raise or move objects weighing more than 25 pounds. The noise level in the work environment is usually moderate.NoteThis Job Description is meant to describe the general nature and level of work being performed; it is not intended to be an exhaustive list of all responsibilities, duties, and skillsrequiredfor the position. You will be expected torenderall services that are consistent with the position and its responsibilities. The Company has the right to revise this Job Description at any time or to require that different tasks, duties, and responsibilities be performed as assigned.Work Environment:This position requires a full-time, in-person schedule Wednesday through Sunday. Our current restaurant service hours are 9am-2pm, with occasional private dinners and special events. Subject to change as we grow.Compensation and Benefits:This isa full-time, salaried at $70,300per yearplushealth benefits, paid time off, and paid sick leave. MAKE Projects also offers a matching 401k retirement plan after six months of employment.How to Apply:Visitwww.sdmake.org/joinustosubmityour cover letter,resumeand responses to our questions.MAKE Projects is an equal opportunity employer. MAKE Projects does not discriminate on the basis of sex, race, color, creed, national origin, marital status, age, religion, sexual orientation, gender identity, gender expression, veteran status, or disability. Any offer of employment is contingent upon the satisfactory results of reference and background checks.Salary