El Encanto Arizona
  • Cave Creek, AZ, USA
  • 45,000-55,000
  • Salary
  • Full Time

We provide excellent benefits and perks, including health, dental, vision, 401(k), some major holidays off, paid vacation for all full time staff, bonus programs for salaried managers and full-time kitchen staff!



El Encanto in Cave Creek, Arizona is looking for an experienced Assistant Kitchen Manager! Great pay & benefits! Starting at 45,000 -55,000 annually depending on experience.

The Sous Chef/Asst Kitchen Manager (Sous/AKM) at El Encanto supports the Executive
Chef/Kitchen Manager in all of his responsibilities. The Sous/AKM is responsible for all
aspects of managing the kitchen and kitchen personnel including food purchasing, preparation
and maintenance of quality standards, sanitation and cleanliness, training of employees in
methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and
cleanliness. All with the goal of ensuring that El Encanto provides superb and consistent food
quality on an on-going basis.


The Sous Chef/Asst Kitchen Manager (Sous/AKM) must at all times promote, work and act in
manner consistent with the Mission Statement and Core Values of El Encanto Restaurants.


PRIMARY RESPONSIBILITES AND DUTIES
Hiring & Training
 Interview, train, recommend performance evaluations, resolve problems, provide open
communication and recommend discipline and/or termination when appropriate.
 Support Training of all BOH Recruits
o Ensure that each new hire is trained according to El Encanto Training
Procedures
 Assist in making employment and termination decisions including recruiting,
interviewing, hiring, evaluating, and disciplining kitchen personnel in accordance with
El Encanto policies.
 Oversee and ensure that restaurant policies on employee performance appraisals are
followed and completed on a timely basis.
 Oversee and ensure that restaurant policies regarding personnel are followed, and
administer prompt, fair and consistent corrective action for any and all violations of
company policies, rules, and procedures


Scheduling
The Sous/AKM will prepare weekly work schedules for all kitchen personnel.
 Assist in scheduling personnel as required for anticipated business activity while
ensuring that all positions are staffed when and as needed and labor cost objectives are
met.
 Comply with attendance rules and be available to work on a regular basis.
 The Sous/AKM must be proficient in all prep and line stations, and will be required to
be on the line as business dictates. The Sous/AKM should supervise the staff as they
work in their respective positions in the kitchen, and he/she should position themselves
where they can monitor the quality of food preparation and of the finished product


Daily Operations Management
 Establish the day's priorities and assign production and preparation tasks for staff to
execute.
 Check and maintain proper food holding and refrigeration temperature control points.
 Review daily menu specials and offer feedback.
 Review catering event orders and make note of any changes.
 Communicate both verbally and in writing to provide clear direction to staff.
 Take physical inventory of specified food items for daily inventory to ensure enough
product is in house.
 Requisition the day's supplies and ensure that they are received and stored correctly.
Ensure that deliveries are performed in accordance with the restaurant's receiving
policies and procedures. Communicate needs with Food Purveyors. Ensure quality of
products received.
 Meet with the Executive and Corporate Chef to review equipment needs, catering
assistance, cleaning schedule/project status, health/safety and sanitation follow up.
 Ensure that staff report to work as scheduled; document any late or absent employees.
 Ensure that each kitchen work area is stocked with specified tools, supplies and
equipment to meet the business demand.
 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.
 Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation
of food.
 Ensure that all food and products are consistently prepared and served according to the
restaurant's recipes, portioning, cooking and serving standards.
 Monitor performance of staff and ensure all procedures are completed to the
department standards; rectify deficiencies with respective personnel.
 Conduct frequent walk-throughs of kitchen area and direct respective personnel to
correct any deficiencies. Ensure that quality and details are being maintained.
 Develop new special items, test and write recipes.
 Assist Catering department with any special needs.
 Review sales and food cost; resolve any discrepancies with the corporate chef.


ADDITIONAL DUTIES AND RESPONSIBILITIES
 Ensure that all health code standards are meticulously adhered to, including the daily
check sheet completion and regular.
 Assist with weekly inventories and follow the systems is in place to limit waste and
over-purchasing.
 Maintain relations with all vendors associated with the kitchen, changing vendors only
with prior approval of the Owner.
 Work a minimum of 40 hours a week, but will normally be required to work closer to
50 hours a week, in order to ensure compliance with all of the above.
 Attend all scheduled employee meetings and offer suggestions for improvement.
 Coordinate with and assist fellow employees to meet guests' needs and support the
operation of the restaurant.
 Fill-in for fellow employees where needed to ensure guest service standards and
efficient operations.
 Uphold and enforce all policies throughout organization


QUALIFICATIONS FOR THE JOB
 Must have the ability to communicate in English. Spanish a plus.
 Self-starting personality with an even disposition.
 Ability to transport cases of received goods to the work stations; pots and pans of food
from storage/prep areas to the serving line.
 Ability to work with all products and food ingredients involved.
 Ability to operate, clean and maintain all equipment required in job functions. Ability
to plan and develop menus and recipes.
 Ability to apply basic supervisory skills to plan, organize, direct, coach, train and
discipline, as necessary.
 Ability to ensure security of kitchen access, products and hotel property.
 Ability to operate with stress, time constraints, physical activity and continuous walking.
 Finger/hand dexterity in order to operate food machinery.
 Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100
lbs. on a continuous schedule
Experience:
2+ years' experience as a line cook supervisor in full-service restaurant
Other:
Strong interpersonal communication and negotiations skills
Ability to implement training programs
The ability to bring innovation to develop and improve the methods that El Encanto organization
Familiar with a variety of the field's concepts, practices, and procedures. Relies on extensive
experience and judgment to plan and accomplish goals. Performs a variety of tasks. Leads and
directs the work of others. A wide degree of creativity and latitude is expected.
Ability to create authentic Mexican items for Specials and to contribute to the enhancement of
the menu


REQUIRED/NECESSARY SKILLS
Ability to lift 20 lbs or more.
Willing to stand or walk for extended periods.
Availability to work evenings and on weekends, including holidays.
Physical Strength required to include significant bending, carrying, reaching, liftingMath and
budgeting
Analytical skills
Basic Computer Skills/knowledge of Aloha and/or similar POS systems and ability to learn
and master systems utilized by organization
Decision making
Speaking and Writing
Time management skills


PERFORMANCE STANDARDS
Customer Satisfaction:
Our customers are what we are about. One of the keys to a positive guest experience is positive
interaction with El Encanto staff. It is essential that you remain professional at all times, and that
you treat all guests and associates with courtesy and respect, under all circumstances.
Work Habits:
In order to maintain a positive guest and associate experience, your work habits should always
meet and strive to exceed El Encanto standards for work procedures, dress, grooming, punctuality
and attendance. You should be adaptable to change in your work area and in procedures with a
willingness to learn new skills and/or improve existing ones, have the ability to solve routine
problems that occur on the job and ask for help whenever you are not sure how to do something.


Safety & Security:
The safety and security of our guests and associates is of utmost importance to El Encanto. Every
associate should adhere to the security policies and procedures, particularly regarding key
controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and
safety concerns.

El Encanto Arizona
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