Building community with engaged, mission-driven team members is essential to Life Alive. KMs hire, onboard, and oversee the prep team. They possess a high level of culinary skill and the ability to train and coach. They run joyful shifts and embody Life Alive's culture and standards, serving as a model for the team members they lead.
Staging, onboarding, and training and maintaining capable prep captains
Developing Sages with high standards and desire to learn
Use of prep path tool to track team progress
Consistent coaching and development of team
Kitchen Managers take ownership of the prep and purchasing operation and own quality control- they are fully engaged in touching, tasting, and course correcting to ensure each meal we serve reflects Life Alive's celebration of whole food and vitality.
Checking all orders for freshness and quality
Tasting scratch made sauces, soups and broths for flavor and consistency
Use of Fabrication model to assure full stocking and proper prep each shift
Life Alive's open kitchens and production lines are designed to execute exceptional volume with speed and integrity. Our facilities house top-of-the-line equipment and process thousands of dollars of quality product every day. Maintaining these spaces takes a keen eye for detail and dedication to standards and care.
Upholding daily deep cleans with the prep team
Training "clean as you go" style
Adhering to food safety guidelines and auditing space regularly
Life Alive see's profits as a byproduct of making the right decisions every day. Each shift the KM is responsible for managing our purchasing and labor in the back of house to assure we have the right amount of product and people, but never too much.
Full grasp of sales forecasting (sales ledger) and labor budget
Ownership of prep, dish, and sage schedule within labor template
Developing team for efficiency to maintain operations within margins
Adherence to purchase system and use of declining budget to inventory properly and stay fully stocked
If you have the will to learn and participate, the skills required of a GM, and the passion for community, food, and service our leaders require, we hope you will apply to Life Alive.
Requisite Experience
2 years of Kitchen Manager/Head Chef/Sous experience
Experience leading a team (>5 people)
Experience making schedules & using labor templates
Kitchen experience 4+ years
History of growth in position
Keen Palate
Skills and Knowledge
Independently motivated
Entrepreneurial spirit
Ability to manage through ambiguity
Growth mindset orientated
Ability to work 9+ hours on your feet multiple days a week
Ability to lift up to 50lbs
Keen eye for detail and quality
Use of labor and food management systems
Capable of running operations without supervision
Cool and Calm Demeanor under pressure
Able to troubleshoot and solve problems in the moment
Solves problems and follows through until solved
Demonstrated ability to train and grow leaders
Ability to communicate clearly and concisely, both orally and in writing
Interpersonal skills
Team-building skills
Strong leadership skills, with the ability to coach and mentor others
Ability to plan and prioritize workload
Perks & Benefits:
Plentiful Food Discounts & Yoga Perks
401k and IRA, Life Alive matches 401k contributions at 100%, up to 3%
Medical, Dental & Vision coverage
Life Insurance, MetLaw, TeleDoc, Short Term & Long Term Disability, Mental Health Support via My Strength
Parking and Transportation Reimbursement
Paid time off:
10 days paid vacation
40 hours paid sick leave
8 hours of community service pay
8 paid holidays
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