Assistant Commissary Kitchen Manager

Assistant Commissary Manager Do you believe teamwork makes the dream work? Do you have a number-oriented mind? Do you believe tacos make life better? If yes, … then Centro Restaurant Group (CRG) is looking for you, an experienced leader to serve as our Assistant Commissary Kitchen Manager. Join our awesome team and be a key leader of our back of the house management team. Why Centro Restaurant Group? Food and drink with innovation. Atmosphere felt with energy, heart, and dedication. Centro Restaurant Group aims to create fun fast-casual concepts that provide a welcoming and memorable experience for all guests while providing speedy and thorough service and quality food and beverage. Our company values lie within our team and our community. CRG is devoted to fostering a fun and respectful space for our staff and our guests. We view our relationship with our community as symbiotic - when we nurture our family, our family grows and becomes stronger and thus, helps us better serve our community. In addition, CRG nurtures our team. We work hard to create an equitable, positive, and fun experience for all staff. We will invest as much in you as you invest in us, and are focused on not only having a cohesive and efficient team but in creating leaders. As a valued member of our team your compensation package would include: $65,000 - $85,000 annually Medical, Dental, and Vision Plans Retirement Savings Plan with 3% match Paid Vacation and Sick Leave 50% Employee Discount This is where you come in… Your Impact Serving as CRG’s Assistant Commissary Kitchen Manager your core responsibility is to oversee the commissary kitchen staff and systems and maintain food quality and consistency. You will work collaboratively with our executive team to ensure proper back of the house operations and support the kitchens at all locations. As the Assistant Commissary Kitchen Manager you will work to develop your back of the house team and aren’t afraid to jump in where needed. Responsibilities of the job include but are not limited to : Food Consistency & Control: Maintain high standards of quality and consistency by … Regularly testing for food consistency and quality Developing and standardizing company recipes Assisting with recipe development through R&D and demo of new products and concepts Assisting with creating and maintaining inter-store ordering, invoicing, and distribution procedures Creating and implementing SOPs, policies, and organizational systems for commissary production Actively monitoring and implementing best practices to minimize food waste Conducting inventory and submitting food and kitchen supply orders in a timely manner. Acquiring a deep knowledge of CRG’s menus; including but not limited to ingredients, plating, and allergens Daily Operations: Streamline commissary operations by …. Obtaining and maintaining ServSafe Certification Implementing and ensuring all company-wide policies, procedures, and standards of operation are practiced by commissary kitchen staff Overseeing commissary kitchen compliance with all health department regulations, health and hygiene standards and federal safety standards Maintaining accurate records in Margin Edge Accurately tracking and maintaining inventory Executing Catering BEOs Proactively and consistently managing labor costs Proactively and consistently managing food costs, including product sourcing and pricing recommendations Regularly testing food quality at all locations Assisting in training kitchen leads at all locations Working Concessions and off-site events with CRG partnerships Event Coordination in collaboration with Catering Director and exec team Coordinate and manage food delivery to off-site events including but not limited to catering and events. Leadership & Supervision: Role-model effective leadership by … Exhibiting professionalism, poise and compassion Training, supporting, and monitoring kitchen leadership Leading disciplinary conversations and practicing accountability Consistently coaching staff with constructive feedback Collaborating with kitchen leadership and other CRG departments to ensure compliance, effective operations, and growth. Identifying and completing special projects in collaboration with the Back of the House leadership team What You’ll Bring Management experience Experience supervising and training teams A love for hospitality and the unique culture of restaurants A desire and ability to perpetuate a positive work culture A thirst to learn, develop oneself, and an openness to constructive criticism Experience working with diverse teams Ability to speak conversational Spanish preferred but not required Commitment to CRG’s mission and values Centro Restaurant Group is an equal opportunity employer We value diversity, inclusion and belonging at Centro Restaurant Group (CRG). CRG does not discriminate against any employee or applicant on the basis of race, color, creed, religion, national origin, sexual orientation, gender identity or expression, physical or mental disability, age, marital status, familial status, or veteran status.