Job Description Job Details Full-time Position Daytime shifts/ Evening Shifts $50k-$65k (DOE) Benefits · Health Insurance · Paid Time Off · Off major holidays QUALIFICATIONS ● 5 years in a kitchen management position ● Manager Food Safety Certification required ● Passion for Food and Hospitality ● Availability to work a minimum of five days per week. Weekends, day shifts, and evening shifts. ● Ability to stand for long periods of time (6 or more hours per shift) ● Ability to lift 25 pounds ● Spanish speaking a plus ● Personable and enjoys leading a diverse team WHO WE ARE // The Long Beach Museum of Art is seeking innovative and passionate individuals who love working in the hospitality industry to join our restaurant team. Claire’s at the Museum has a long-standing reputation in the local community for providing a culinary experience of California Cuisine with a modern twist on brunch classics. The ideal candidate thrives in a fast-paced, dynamic environment where quality and consistency are crucial for success. JOB BRIEF // As a leader of the kitchen team you provide the guests with an exceptional experience by implementing Claire’s standards of service, product quality and cleanliness. Every member of our team strives to create an environment where everyone is treated with respect and dignity. By joining Claire’s you’re becoming a member of a dynamic team. In addition to a nurturing environment, in which you’ll be able to grow as we grow, Claire’s offers competitive compensation, health insurance, paid vacation and healthy meals provided PRIMARY AREAS OF RESPONSIBILITY: DAILY- ● Ensure the implementation of a correct “food production schedule” for daily service according to recipes for each crew to maximize effectiveness and efficiency of employees’ working schedule. ● Ensure that each supplier’s order is placed for next day consumption based on the par levels. ● Oversee proper receiving, storage, and rotation of products to comply with set standards. ● Minimize waste and maximize thorough usage of food through careful ordering, proper and well-organized storage, and use of recipes. Review the “waste/spoilage log” and document as needed. ● Confirm items received are the correct item, weight, temperature, brand and specification. ● Uphold purchasing and receiving standards to follow protocols involving the handling of PO and invoices. ● Control food cost by training kitchen and restaurant staff on the proper methods of preparation and handling of food items. ● Require strict adherence to health department sanitation and food handling guidelines. ● Complete daily food orders based upon scheduled events and projected levels of business. ● Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection. ● Maintaining impeccable personal hygiene as well as high work and safety standards in the workplace is incredibly important for all team members, and the Kitchen Manager is expected to set an example for the Kitchen Team. Ensure that all kitchen employees consistently adhere to the uniform, grooming and appearance standards. ● Ensure sanitation and food safety procedures are being followed / see health department standards and expectations list. ● Ensure proper kitchen equipment maintenance and ensure proper safety and sanitation in the kitchen. ● Generate and maintain a daily journal with End of Day shift notes to be completed in areas of Prep List, Order list, opening/closing checklist, invoices, etc. ● Acknowledge problems, resolve them quickly and efficiently, maintain a level head, and delegate kitchen tasks simultaneously. ● Provide staff and labor assessment in all areas such as overtime management, shift change breaks, 10-minute and 30-minute breaks taken as applicable outlined in meal break policy. ● A Head Chef is also in charge of maximizing the productivity of the kitchen staff, who are directly below them in chain of command. ● Work closely with Catering Chef and other team members to support each other through daily tasks, promote teamwork and a healthy culture. ● Manage the kitchen team and ensure compliance with all standards of best practices. ● Write and maintain Prep/Order Lists and Inventory. ● Establish goals for the kitchen and anticipate/resolve problems concerning all facets of the kitchen. ● Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns, and work to resolve problems. ● Maintain an effective working relationship with food and beverage management, staff and other departments. ● Take pride in your work each day to make things a little better than they were yesterday. ● Fully understand and uphold Claire’s at the Museum culture, embodying our mission, visions and core values. ● Promote, work, and act in a manner consistent with the mission of Claire’s at the Museum. WEEKLY- ● Ensure proper equipment operation and maintenance. ● Attend weekly manager meetings to ensure