Kitchen Manager | $55k - $60k

Craft food...craft beer...great group!

The Kitchen Manager is responsible for the overall operations for the kitchen area of a restaurant. Their main objective is to ensure the kitchen department runs smoothly and complies with safety regulations.

PRIMARY ACCOUNTABILITIES:

• Order materials, supplies, and ingredients based on demand.
• Supervise kitchen employees and organize food orders.
• Oversee the food preparation and cooking process.
• Recruit and train kitchen employees in designated stations.
• Monitor inventory levels and perform weekly inventory assessments.
• Work with the restaurant manager to price and change menu items.
• Schedule work shifts for employees.
• Store all food products in compliance with health and safety regulations.
• Ensure the kitchen is clean and organized.
• Maintain weekly and monthly cost reports.
• Perform all duties as assigned.

KNOWLEDGE, SKILLS, & ABILITIES (Please indicate if required or preferred):

• Education/Certifications:

o High school diploma or equivalent preferred.

o An associate degree in hospitality related field or equivalent is preferred

o A valid drivers licenses is required.

o NRA ServSafe Food and Alcohol certifications preferred

• Experience:

o 2 years previous restaurant management experience preferred.

• Skills/Competencies:

o Superior people management skills, communication and listening skills required

o Must be self-motivated and detail oriented

o Have a passion for the brand and for teaching others

o Ability to quickly grasp and retain new ideas and concepts and incorporate them into daily work activities is required

o Ability to effectively communicate with others (e.g., with Team Members, Guests, Vendors, etc.) required

o Demonstrated time management and organizational skills required

o Superior listening skills required

o Must be flexible and adaptable to change

o Required to work a flexible schedule including days, nights, weekends and holidays

o Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations preferred

o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs.PHYSICAL REQUIREMENTS:

When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.