Kitchen Manager

Are you tired of the same old food service management position? Join us in this unique concept that combines the best in food and live entertainment. We are currently seeking a qualified individual for the position of Kitchen Manager.
 

Responsibilities:

People:

• Ensure proper staffing levels through recruiting, interviewing, and hiring talented kitchen staff members following company guidelines.
• Manage assigned staff, including scheduling, performance feedback, discipline, investigations, and terminations.
• Provide ongoing training and professional development for staff members.
• Communicate effectively with management to ensure efficient operations.
• Build trust with staff members and fellow management through clear and honest communication and feedback.
• Evaluate the quality, care, and morale of the staff and work to improve these areas.

Quality Profits:

• Achieve or exceed written restaurant budgets for operations, including food cost, food efficiencies, labor cost, and direct kitchen expenses.
• Set operational goals and follow-up plans, holding all staff accountable for those goals.
• Maintain current kitchen schedules, staffing templates, staff files, ordering, and production targets.
• Ensure compliance with inventory procedures and kitchen systems.

Operational Excellence:

• Maintain food quality standards, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.
• Conduct daily line checks and provide clear feedback to the kitchen team.
• Manage ongoing repairs, maintenance, and programs.
• Conduct monthly housekeeping, food safety, sanitation, and facility reviews.
• Ensure kitchen cleanliness and compliance with Health Department audits.
• Train staff on proper sanitation guidelines and safe food handling practices.

Requirements:

• Minimum of 2 years of kitchen management experience in a full-service, moderate to high-volume restaurant.
• Strong communication and leadership skills.
• Ability to work ten-hour-plus shifts, stand, sit, or walk for extended periods of time.
• Ability to grasp, lift, and/or carry up to 50 lbs as needed.
• Finger/hand dexterity to operate kitchen machinery and knives.
• Ability to withstand changes in temperature, occasional smoke, steam, and heat, and work in a confined area.
• Hearing, visual, and sensory abilities to observe and detect emergency situations, distinguish product characteristics, and assess food preparation and presentation.

The Kitchen Manager is responsible for overseeing the operations and running the shift of an assigned workgroup within the kitchen, typically consisting of 6 to 12 staff members, including prep cooks, dishwashers, and line cooks. The Kitchen Manager will also be responsible for managing food costs, labor costs, and all other kitchen expenses.
 

Job Type: Full-time