Executive Kitchen Manager (BTR)

BOMBA Tacos & Rum is a premium-casual taco concept with four strong day-parts: lunch, dinner, happy hour and late-night.  Inspired by the energy and spontaneity of the Puerto Rican dance of the same name, BOMBA offers its guests the flavors and culture of Cuba, Central & South America and the Caribbean. By offering more than 65 premium rums, hand-muddled Mojitos and classically crafted signature rum cocktails, BOMBA elevates the suburban bar experience.

The chef-driven taco based menu is antibiotic and hormone-free, offering nearly 20 taco varieties, made to order guacamole, shareable snacks and affordable lunch options. Vegan, vegetarian and gluten-free items make BOMBA an excellent choice for anyone with independent nutritional needs. BOMBA also includes a unique kids menu for family dining.

We’re looking for an Executive Kitchen Manager with 5-7 years experience in full service, casual dining. Must have previous been an Executive Chef or Kitchen Manager from a high volume corporate or independent operation. Experience with primarily made from scratch menus is critical. This individual must have past success overseeing a team and managing costs.

Directly responsible for all on site, day-to-day management of kitchen functions including food purchasing, preparation and maintenance of quality standards in food consistency, safety, sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control; preventative maintenance on equipment and maintain cleanliness and relative upkeep of premises. Other duties include, but are not limited to, managing food costs, labor costs, and other records all in accordance with the oversight of the General Manager and Director of Culinary Operations for BOMBA Tacos & Rum.

o	Exhibits a high standard of professionalism, honesty hard working and true passion to be the best at your job at all times.  
o	Sets operational goals and follow-up plans for the restaurant based on company goals.  Directs and holds all staff accountable for those goals.
o	Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, plating and serving standards.
o	Conducts line checks each shift, and completes daily/weekly inventories as directed.
o	Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
o	Fill in where needed to ensure guest service standards and efficient operations.
o	Prepare all required paperwork, including checklists, forms, reports and schedules in an organized and timely manner.
o	Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
o	Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. 
o	Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
o	Responsible for maintaining and taking food inventories.
o	Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as deemed appropriate.
o	Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
o	Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
o	Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
o	Is responsible for ongoing training and professional development of all employees
o	Effectively communicates to management to ensure effective and efficient operations
o	Oversee the training of kitchen personnel in safe operation of all kitchen equipment & utensils, and cleanliness & sanitation practices. 
o	Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. 
o	Check and maintain proper food holding and refrigeration temperature control points. 
o	Effectively builds trust with employees, management, and owners thru good communication, leading by example, and providing honest feedback.  
o	Strives to keep employee morale high and seeks out ways to improve it. 

•	A minimum of 7 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. 3-5 years in supervisory manager role in the kitchen. 
•	Culinary training preferred.
•	At least 6 months experience in a similar capacity. (Executive Chef)
•	Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
•	Ability to perform basic math calculations and understand finances and cost management
•	Ability to manage a large team while delegating tasks and ensuring the tasks are getting done efficiently
•	Be able to work in a standing position for long periods of time (up to 10 hours).
•	Be able to reach, bend, stoop and frequently lift up to 50 pounds.
•	Must have the stamina to work an average of 50-60 hours per week.
•	Regular attendance is required.

Why should you pick BOMBA?
•	Opportunities for future growth (more locations are coming!)
•	Medical, dental and vision insurance for full time employees.
•	Generous meal discounts and flexible schedules.
•	Internal leadership & development education.
•	IN ADDITION, FOR OUR SALARIED MANAGERS:
•	Five day work weeks and flexible schedules are the norm, not the exception.
•	Vacation days that are meant to be used – we encourage you to use every single one of your vacation days to rest, recharge and re-energize.
•	A 401(k) program to assist in reaching your financial goals and retiring comfortably.
•	Achievable quarterly bonuses based on results.
•	Ability to influence the decisions of the organization and make an impact on the future growth and success of the organization.