Executive Kitchen Manager

Company Overview 

Fixins Soul Kitchen seeks to redefine the American soul food experience.  We are full-service restaurants that uniquely combine traditional soul food with outstanding service and hip, energetic dining environments.  Founded by former NBA All Star Kevin Johnson and his wife, Michelle, Fixins’ menu is rooted in the Southern recipes passed down through generations from Kevin’s family and friends.  Established in 2019 with the flagship store in the Oak Park neighborhood of Sacramento, CA, Fixins is rapidly expanding.  With additional current locations in Los Angeles (at the Staples Center), Tulsa (Black Wall Street), Detroit (Harmonie Park) and 6 new stores planned to open in the in next 2 years, we are seeking team members at all levels to join us in our goal of becoming the largest Black owned restaurant group in the nation. 

Position Summary 

Reporting directly to the General Manager, The Executive Kitchen Manager ensure the tools, processes and training are in place to achieve high guest satisfaction results related to all culinary areas. Operational Excellence across all facets of the restaurant by instilling high standards and delivering superior results in all areas of the business- sales growth, outstanding service, profitability, food quality, training & development management, and facilities management. The Executive Kitchen Manager will accomplish results through high level leadership behaviors as outlined in this job description. The Executive Kitchen Manager will effectively communicate and model the company vision and brand standards to all members of the management team and hourly team. 

Essential Job Functions 

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs. 
• Ensure that all guests are free welcome and are given responsive, friendly, and courteous service at all times. 
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. 
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. 
• Make employment and termination decisions. 
• Fill in where needed to ensure guest service standards and efficient operations. 
• Continually strive to develop your staff in all areas of managerial and professional development. 
• Prepare all required paperwork, including forms, reports, and schedules in an organized and time manner. 
• 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. 
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. 
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. 
• Schedule labor as required by anticipated business activity while ensuring that all position are staffed when and as needed and labor cost objectives are met. 
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures. 
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests. 

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• Several years’ experience as a senior level kitchen manager or similar position 
• Excellent business math skills with the ability to analyze food cost reports effectively to drive greater profitability. 
• Strong problem solving and decision-making skills, and the ability to be flexible and adapt in any situation. 
• Good computer skills with demonstrated proficiency in the use of internet and ability to utilize computerized business tools such as email, learning management systems, and Word, Excel, PowerPoint, and other appropriate software. 
• Strong oral and written communication skills 
• Experience managing large staff to excellence a in fast paced environment. .