Verrado Theatres and BackLot - Executive Kitchen Manager

Harkins Theatres • Buckeye, AZ

6d • Onsite

About The Position

The Cinema and Entertainment Center Executive Kitchen Manager (CECEKM) recruits, trains, and mentors culinary staff through communication, accountability, motivation, and a model work ethic. They will manage and operate the kitchen within budget, including inventories, cost of goods, labor, purchasing, and production, while maintaining a profitable, safe, sanitary work environment that conforms to all of Harkins’ CEC operational standards and regulations. Our CECEKM 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.

Requirements

• Required to be at least 19 years of age.
• Required to have or be willing to get ServSafe Certification.
• 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.
• Available to work nights, weekends, holidays, and increased work schedules.
• Able to speak, read, write, and understand the primary language(s) used in the workplace.
• A professional attitude and demeanor that demonstrates unimpeachable integrity and accountability and the ability to 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.

Responsibilities

• Recruits, trains, and mentors culinary staff.
• Manages and operates the kitchen within budget, including inventories, cost of goods, labor, purchasing, and production.
• Maintains a profitable, safe, sanitary work environment that conforms to all operational standards and regulations.
• Ensures every dish is delivered in a timely manner and exceeds guest expectations.
• Represents company culture when communicating with guests and responds to all guest concerns and/or inquiries.
• Handles and resolves escalated guest and employee concerns with empathy/sympathy.
• Leads every shift with passion and drive to create an efficient, productive work environment while adhering to guidelines, purchasing agreements, and controlling cost of goods.
• Runs high-volume service periods to ensure food quality and presentation are up to standards.
• Performs precise line checks and facility walks with proper follow-up and documentation.
• Participates in and follows up on all EcoSure, OSHA & Health inspections.
• Manages day-to-day kitchen operations, ensuring quality, standards, and meeting the expectations of the guests daily.
• Opens and closes the line and kitchen to Company standards and addresses any deficiencies.
• Ensures safe production environment, cleanliness, organization, and maintenance to maintain a “like new” kitchen.
• Monitors processes and procedures related to safety, communicates the importance of safety procedures, and ensures understanding of safety codes to all kitchen employees.
• Manages kitchen employee schedules and reports payroll hours in compliance with company standards and state laws.
• Runs inspirational and effective pre-shift line-ups and team meetings.
• Manages all kitchen employees in accordance with company policies and applicable laws to include interviewing, training, and development of employees; planning assigning and directing work; performance appraisals, rewarding and disciplining employees.
• Maximizes profits through food cost management, labor management, and inventory control.
• Partners with the GM on managing the P&L and participate in all financial/performance calls/meetings.
• Assists the team with larger events and catering orders for parties.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree