BackLot - Executive Kitchen Manager

With 91 years of history, Harkins Theatres is looking for an Executive Kitchen Manager (EKM) who is responsible for recruiting, training, and mentoring the culinary staff through communication, accountability, motivation, and a model-worthy work ethic. They will manage and operate the kitchen within budget to include inventories, cost of goods, labor, purchasing and production while maintaining a profitable, safe, sanitary work environment, which conforms to all of Harkins’ BackLot operational standards and regulations. Our EKM will be devoted to culinary excellence and inspire the staff to do the same so that every dish is delivered in a timely manner and exceeds guest expectations.

Please note this position will be in our Norterra- North Phoenix location.

Why Harkins

Harkins Theatres has become the largest independently owned theatre company with 32 theatre locations in four states and more than 90 years of rich history. Our amazing environment and collaborative teams are some of the perks our employees enjoy- as well as:

• FREE MOVIES
• Health incentive programs
• 401K match
• Medical, Vision and Dental Benefits
• Education Reimbursement
• Gym Membership
• Big-Box Memberships
  
  

What You Will Be Doing

• Leads every shift with passion and drive to create an efficient, productive work environment while adhering to Harkins’ guidelines, purchasing agreements, and controlling cost of goods.
• Manages day-to-day kitchen operations, ensuring quality, standards and meeting the expectations of the customers daily.
• Performs precise line checks and facility walks with proper follow up and documentation.
• Opens and closes the line and kitchen to Company standards and addresses any deficiencies.
• Runs high volume service periods to ensure food quality and presentation is up to Harkins’ standards.
• Ensures safe production environment, cleanliness, organization, and maintenance to maintain a “like new” kitchen.
• Participates in and follows up on all EcoSure, OSHA & Health inspections.
• Monitors processes and procedures related to safety, and communicates the importance of safety procedures, details procedure codes, and ensures understanding of safety codes to all kitchen employees.
• Maximizes profits through food cost management, labor management, and inventory control.
• Partners with the GM on managing the P&L and participates in all financial/performance calls/meetings.
• Manages kitchen employee schedules and reports payroll hours in compliance with company standards and state laws.
• Manages all kitchen employees in accordance with Harkins policies and applicable laws to include interviewing, training, and development of employees; planning assigning and directing work; performance appraisals, rewarding and disciplining employees.
• Runs inspirational and effective pre-shift line ups and team meetings.
• Represents Harkins’ culture when communicating with guests in any way and responds to all guest concerns and/or inquires within Harkins’ standards.
• Serves as a role model to demonstrate appropriate behaviors and leads by example.
• Moves safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
• Performs calmly and effectively in an extremely busy and stressful work environment.
• Can work a variety of hours, days, and shifts, including weekends, holidays, and increased work schedules.
• Works in a confined, crowded space of variable noise and temperature levels.
• Maintains a positive, pleasant attitude every shift.
• Embraces Harkins inclusiveness and treats everyone with respect. Works well as part of a team and assumes the best intentions of everyone. Works collaboratively to achieve company goals.
• Must be willing to perform other duties assigned as needed.
• Must be able to lift and carry sacks, boxes, and products up to 50 pounds from floor to waist level, approximately 20 feet.
• Must be able to reach (6” to overhead), bend, stoop, and wipe.
• Must be able to stand or walk throughout their entire shift.
  
  

What We Are Looking For

• At least 3 years of Culinary Management experience, with at least 2 years as an Executive Chef, in a high-volume establishment.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
• Exceptional written and oral communication skills, strong interpersonal and motivational skills, the ability to effectively supervise and instill cooperation in staff, and the ability to work well under pressure.
• A professional attitude and demeanor demonstrate unimpeachable integrity and accountability and communicate professionally in all circumstances.
• Attention to detail, well organized and able to multi-task. Elevated level of personal initiative, action and results oriented.
• Strong working knowledge with Microsoft Office, Outlook, Word, and Excel.
• Must have or be willing to get SERV Safe Certification.
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
  
  

Harkins Theatres is an equal opportunity employer and does not discriminate against any employee or applicant for employment because of age, race, religion, color, disability, sex, sexual orientation or national origin.

We thank all applicants in advance for their interest in this position, however only those selected for an interview will be contacted.

By applying to work for Harkins Theatres you agree to our Workplace Privacy Policy, available here