Executive Kitchen Manager

GENERAL SUMMARY

The Executive Chef/Kitchen Manager partners closely with the General Manger and Assistant Kitchen Managers to coach and inspire our team members, manage daily operations of the kitchen, ensure we deliver on product quality and presentation, along with ensuring we are maintaining a proper speed of service. He/she helps with a hands-on approach, direct and lead the day-today operations in the back of the house including leading and developing the team, managing labor cost, cleanliness, cost of goods, food quality and expenses within budget goals.  

 Silverspot Cinema offers a competitive salary and great benefits! For management positions, Silverspot covers 100% of employee only health insurance, dental, vision and basic life insurance/AD&D. We also offer dependent/spouse coverage as well as supplemental benefits such as short-term disability and long-term disability. Our eligible associates also enjoy vacation, sick leave, paid holidays, movie passes and employee discounts.  

OBJECTIVES AND ACTIVITIES

Objective: Weekly and daily planning. 

1. Activity: Order according to forecasted sales volume by establishing and using pars. 
2. Activity: Schedule labor hours by using the Staffing Tool and the weekly forecast.
3. Activity: Anticipates and plans for holidays, specials or events to ensure that the theater can deliver on the business level.

Objective: Food quality and recipe adherence 

1. Activity: Ensure that all food orders are being served correctly on time within 15 minutes and at the correct temperature. 
2. Activity: All recipe books are up to date and are being followed. 
3. Activity: All food storage locations are clean, organized, and labeled. 
4. Activity: Coolers are being purged daily. 
5. Activity: Participates in monthly inventory process. 
6. Activity: Ensures products and chemicals are stored at correct temperatures with labels, and in the correct locations.

Objective: Cost of goods controlled

1. Activity: Monthly inventory counts are being conducted properly and on time. 
2. Activity: Orders are aligned with sales volume.
3. Activity: Waste is being tracked and addressed. 
4. Activity: Product shortages and subs are being clearly communicated with the Corporate Chef.
5. Activity: Properly receiving and scanning invoices daily. Ensure that all invoice and purchase order procedures are being followed.

Objective: Development of staff and foster a professional, fun, fast paced and clean

1. Activity: Assist and lead in recruiting, interviewing and selecting qualified back of house staff.
2. Activity: Lead, develop and manage the team. Too generic. This more a result. Not sure
3. Activity: Lead by example with a very hands-on approach to the shift.
4. Activity: Train, coach, and oversee all new team members training.
5. Activity: Identify and develop high potential team members to be leads or Sous Chef through coaching and mentoring.
6. Activity: Performance management of team members by holding them accountable and using proper resources to coach and correct behavior. 
7. Activity: Conduct performance reviews. 
8. Activity: Ensure that all HR policies and procedures are followed timely regarding hiring, onboarding, disciplinary and separations. 

Objective: Maintain a like new kitchen. 

1. Activity: Ensure closing checklist and cleaning schedules are being followed and maintained. 
2. Activity: Follow all company policies and procedures by using only approved chemicals and following standard operational procedures.
3. Activity: Provide honest feedback and coaching to underperforming team members regarding cleaning and closing procedures. 

Objective: Ensure all administrative obligations are fulfilled.

1. Activity: Maintain and ensure that staff have their credentials and required certifications. 
2. Activity: Ensure that proper time and attendance procedures are followed and Kitchen Manager reviews timecards and reports for missed punches or corrections.

RESPONSIBILITIES 

1. Economic: Responsible for back of the house labor cost and following the General Managers recommendations on forecasting of admits and hours. COGS are in line with budget goals. 
2. Equipment: Operational knowledge of all kitchen equipment and must be able to trouble shoot any problems. Follows and enforces cleaning and maintenance schedule and communicates and issues to the Corporate Chef and the Director of Operations. 
3. Confidential Information: Kitchen Managers have access to sensitive personal information of our guest and employees. They must adhere to the Confidentiality policy.
4. Reports: Must understand food and beverage performance, forecasted admits, projected overtime, and inventory reports. 
5. Supervision:  Supervises sous chef, line cooks, prep cooks and dishwashers          

KNOWLEDGE: 

• Demonstrates knowledge of food trends in local market. 
• Working knowledge of KDS systems.
• Management skills 
• Familiarity with kitchen sanitation and safety regulations. 
• Competent in Microsoft software including Teams, Outlook, Excel and Word. 
• Strong knife skills.

AUTHORITY AND AUTONOMY: 

This position has a high degree of authority and autonomy and makes local decisions on ordering, inventory, hiring, training and firing. Will have certain autonomy with check and balance of the general manager and corporate. 

JOB REQUIREMENTS: 

• Minimum Five Years of Executive Chef -Kitchen Management experience in a full-Service Restaurant 

• Minimum Five Years Cooking in a Full-Service Restaurant 

• High School Diploma; College degree or certification preferred 

• ServSafe Manager or other Nationally recognized food service certification  

Must keep all relevant certifications/credentials up to date (i.e. Serv Safe, Food Handler and/or Alcohol Server, and Food Safety Manager is a required certification). 

Higher than average knife skills.

Strong business acumen skills – ability to read a Income statement , analyze and make recommendations on budget variances.

PHYSICAL AND ENVIRONMENTAL CONDITIONS: 

• Work is performed in the kitchen which is hot and has proper ventilation.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Ability to work in a fast-paced high stress environment.
• Reliable, consistent work attendance is a requirement and essential function of this position.

WORKING SCHEDULE:

• Varies; Must be able to work nights, weekends and holidays.

PROFESSIONAL SKILLS:

• Ability to skillfully multitask.
• Strong time management skills.
• Proven leadership skills. Must be able to lead a team of 5-15 employees 
• Excellent organizational skills.
• Higher than average knife skills.
• Strong knowledge of ordering, and inventory practices. 
• Conflict management abilities. 
• Familiarity of with kitchen sanitation and safety regulations. 
• Excellent coaching and development skills.
• Excel skills (basic)

Silverspot Cinema is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identify, national origin, disability status, protected veteran status, or any other characteristic protected by law. Silverspot Cinema also participates in E-Verify.