Chef/Culinary manager

We are looking for a Culinary Manager to effectively and efficiently run the kitchen operations of our restaurant. This role will require exceptional leadership and communication skills and an in depth knowledge of kitchen operations as well as a high level of food prep, culinary cooking skills and quality control.

Our ideal candidate is passionate about food and beverage with an active curiosity, always thinking about ingredients and flavor profiles. His/Her expertise and commitment to quality will help us uphold our high standards in the kitchen to deliver consistent excellent food and service to our guests.

Responsibilities include, but are not limited to:

  • Interest and ability to engage on menu development with ownership team

  • Hire, manage, schedule and supervise kitchen and support staff  

  • Ensure a high standard of food quality and consistency for all menu items

  • Ensure compliance with all sanitation standards and safe food handling practices

  • Create and upholding procedural systems in line with company standards and policies

  • Conduct full inventories and maintain adequate inventory levels

  • Ordering, receiving, and maintaining good vendor relations

  • Ability to manage food cost, labor cost, waste management

  • Assist in coverage when BOH staffing pars are not met

  • Assist with the development of events and catering programs as well as other new revenue streams (brunch and dinner service, private events, etc)

  • Maintenance of equipment and the facility

  • Create and maintain a positive kitchen culture

Skills Required:

  • Basic computer skills

  • Ability to problem solve

  • Excellent communication skills

  • Strong leadership skills

  • Experience working in a scratch kitchen (preferred, not required)

  • Ability to execute knife cuts consistently, accurately and quickly

  • Basic fish and meat butchery

  • Knowledge and ability to execute & teach basic cooking techniques as applies to both prep and line

  • Ability to execute and teach recipes to maintain correct yields, proper flavor, color and consistency

  • Ability to learn and work every cook station efficiently and properly

  • Ability to troubleshoot recipes when they are made improperly

Prospective candidates must have solid references and at least 3 years of relevant management experience. Pay will be commensurate with experience. To apply, send a resume and cover letter to info[at]cafeanasb[dot]com. Please specify the position you are applying for in the subject line.


Pastry Manager

We are looking for a Pastry Manager who is capable of consistently producing delicious items for our all-day cafe. Our ideal candidate is an experienced baking/pastry professional who is motivated, creative, quality-oriented and is well organized. The Pastry Manager will report to the Culinary Manager and work with the owners as a team to manage and grow the baked goods program at Cafe Ana.

Potential applicants should have some management experience. The Pastry Manager will oversee a small support staff and assist in executing all pastry and bakery production for our establishment. This may include (but is not limited to) a selection of tarts, brownies, muffins, cookies, croissants, scones, donuts, danishes, and bread (danish rye, sourdough, brioche) PLUS seasonally inspired desserts. The overall vision is one of quality with an emphasis on ingredients and simplicity.

The ideal candidate should possess a passion for food with an active curiosity, always thinking about ingredients and flavor profiles. The Pastry Manager will be expected to apply his/her expertise to create procedural systems to ensure a commitment to quality and help us uphold our high standards in the kitchen to deliver consistent, excellent service to our guests. Furthermore, accurate cost management is a must, as is being a team player.  

Responsibilities include, but are not limited to:

  • Daily production for all pastry items, including but not limited to viennoiserie, pastries, and breads

  • Menu development and creation with executive chef and owners

  • Assist with management of all ordering and acceptance of daily deliveries and ability to keep things within set cost margins with suppliers

  • Assist with scheduling of support staff

  • Assist with interviewing, hiring, training and reviewing of support staff

  • Work with Executive chef and FOH to establish and meet pars

  • Developing and creating pastry menu items (with interest to develop dessert menu when dinner is introduced)

  • Assist with management and organization of kitchen, including organization and cleanliness of dried storage, walk-ins, and dairy fridge

  • Daily quality checks of products

Requirements:

  • Strong baking skills and a working knowledge of general pastry techniques including the formulas and principles concerning starches, fats, sugars, liquids, eggs and flavorings.

  • Experience with laminated doughs and bread

  • Ability to troubleshoot recipes when they are made improperly

  • Ability to execute and teach recipes and techniques to maintain correct yields, proper flavor, color and consistency

  • Management experience

  • Availability to work early mornings, some holidays, and weekends

  • Maintain health department, food quality, and brand standards

  • Basic computer skills

  • Ability to problem solve

  • Excellent communication skills

  • Strong leadership skills

Prospective candidates must have solid references and at least 3 years of relevant experience. Pay will be commensurate with experience. To apply, send a resume and cover letter to info[at]cafeanasb[dot]com. Please specify the position you are applying for in the subject line.


ALL OTHER Front of House or Back of house Positions

To apply, send a resume and cover letter to info[at]cafeanasb[dot]com. Please specify the position you are applying for in the subject line.