Kitchen Manager

Convive Brands

Posted 3 months ago

Full Time

Westport, Connecticut

In Person

Smart Summary

Responsibilities

The Kitchen Manager is responsible for leading the kitchen team in daily food preparation, ensuring compliance with food safety standards, and managing labor and food costs. They also assist with inventory management, staff training, and maintaining the cleanliness and organization of the kitchen.

Qualifications

This Kitchen Manager position requires 6-12 months of restaurant experience and the ability to obtain a Food Handler’s Certification. Strong candidates should possess general administrative and computer skills, along with the ability to communicate effectively in the primary language of the work location. Flexibility in schedule is preferred.

Job Description

Le Pain Quotidien means the daily bread. And to us, that means everything. It’s much more than mere sustenance; it’s a way of life. As our loaves emerge from the ovens, warm and fragrant, friends gather around our communal tables to share in the time-honored tradition of breaking bread. The hum of conversation fills the air, jam is passed around the table, and, ever so gracefully, time slows.

Convive Brands is a New York-based hospitality group that builds and operates high-quality restaurant brands. Convive operates 50+ restaurants nationwide across two concepts: Le Pain Quotidien and Little Beet. As a patient, long-term investor-operator, it aims to build significant enterprise value through both organic growth and acquisition.

Job Description

Responsibilities

  • Lead kitchen team in the preparation and execution of all menu items

  • Maintain full knowledge of menu items, including proper storage and preparation

  • Ensure completion of food safety checklists to ensure proper food handling

  • Manage labor deployment and ensure hourly labor is within parameters of set labor budget

  • Maintain and manage food cost within the restaurant

  • Monitor and maintain proper food par levels and use prep sheets to prepare correct levels of food

  • Assist General Manager in completing inventory

  • Handle any team member situations with genuine empathy and elevate to the General Manager as necessary

  • Complete all opening, mid, and closing procedures; direct kitchen team to ensure completion of all daily checklist and side work assignments

  • Partners with General Manager to recruit, interview, hire, train, and retain a kitchen team

  • Keep all areas of the restaurant clean and organized by following cleaning checklists

  • Monitor kitchen equipment and ensure it is kept in good repair
     

Qualifications

  • 6 to 12 months of related restaurant experience or training

  • Food Handler’s Certification or ability to acquire                                           

  • Flexibility in schedule is highly preferred but not required

  • General administrative and computer skills strongly preferred

  • Ability to speak, read, and understand the primary language(s) of the work location
     

Benefits

  • Enrollment in Company-contributed health coverage plan

  • Accrued Paid Time Off

  • 401k with up to 4% match after ninety days (90)  of employment

  • Pre-tax commuter benefits (in applicable States)

  • Team member discounts at all our brands  

The hourly pay range (plus tips, when eligible) is:

$18.00 - $23.00

Convive Brands is an Equal Opportunity Employer. We do not discriminate in employment on the basis of race, color, religion, sex, gender identity, national origin, political affiliation, sexual orientation, marital status, disability, age, veteran status, or other protected class. Convive Brands celebrates diversity and is committed to creating an inclusive environment for all employees.

Convive Brands

Convive Brands is a New York City-based, multi-brand restaurant operations and investment platform. As part of the Eldridge Industries portfolio, Convive builds and stewards exceptional restaurant brands in various categories. Convive’s investment thesis centers on operational fundamentals: fostering great teams, building sustainable systems and infrastructure, and executing excellently every day in every restaurant.
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