Looking to hire a professional and energetic Kitchen Manager who will be responsible for food production and operating the Back-of-the-House using unique company products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests. 

As a member of the restaurant operations management team, the Kitchen Manager is also responsible for the restaurant’s overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager.  

Responsibilities:

·        Recruits, interviews and hire talented Co-Workers for all Back-of-the-House and production positions.

·        Trains and coaches of high standards.

·        Ensures all Co-workers in the Back-of-the-House and production are trained with the Computer Based Training (CBT) program and certified through Fast Tracks and Safe Tracks. Ensure Co-Workers are in proper uniform according to company guidelines.

·        Cross-trains Co-workers in positions other than their primary position through Fast Tracks certification. 

·        Perform performance appraisals and disciplinary counseling sessions with Back-of-the-House and production Co-Workers in areas of responsibility.     

·        Conducts daily pre-shift meetings with Back-of-the-House and production Co-workers.

·        Achieves excellent food quality by ensuring Back-of-the-House and production Co-Workers properly prepare recipes to company specifications for excellent execution. 

·        Achieves period and annual budgeted food, labor and controllable costs in all areas of production operations through planning, scheduling and executing the operating standards.

·        Meets all productivity labor standards for the Back-of-the-House and production positions. 

·        Achieves all company standards for products, recipes, cleanliness and service times in restaurant are met in the Back-of-the-House and production. Meets all local, state and federal health and sanitation standards. Ensures compliance with all company policies including the Code of Ethics.

·        Controls food costs by ordering, receiving, storing and producing all food products according to company specifications and production guides. Maintains food product inventory levels.

Requirements:

·        Two (2) to three (3) years’ management experience in operations in a high-volume restaurant with diversified menu offerings.

·        Associate’s degree in business or hospitality. 

·        Must complete Certified Kitchen Manager certification program within six months of assignment to position. 

·        Position requires a valid driver’s license and an acceptable driving record.  

As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

--