Kitchen Manager

Odie's•Nashville, TN

21d•Onsite

About The Position

The Kitchen Manager is responsible for the kitchen/back-of-the-house (“BOH”) operations as directed by the General Manager and Director of Operations. As the person responsible for the successful operation of the kitchen, the Kitchen Manager must work with the General Manager and Executive Chef to supervise menu development, kitchen service standards, kitchen quality control, and labor and food costs.

Requirements

Knowledge of Teamwork and Toast POS system
Ability to manage employees to ensure the highest productivity in a high stress environment of a commercial kitchen for a busy downtown Nashville restaurant.
Must manage and hold staff accountable for all policies and procedures including all policies in our employee handbook
Must be able to create and adjust schedules for the department while knowing when to adjust labor with little oversight needed from the General Managers and Director of Operations
Must have extensive experience planning, coordinating, and executing corporate events and catering orders while ensuring exceptional guest service and operational excellence
Ability to communicate with employees whose primary language is Spanish and who may speak English only as a second language or not at all
Ability to read, write and speak the English language to interact with guests, the public, and coworkers
Proficient verbal communication skills
Ability to work under pressure and professionally deal with stressful situations during busy periods in a loud, busy, and crowded environment
Strong interpersonal skills to provide overall guest satisfaction, be able to manage a large and diverse employee workforce and maintain staff morale
Must have extensive knowledge of food recipes and the ability to teach food recipes
Extensive knowledge of safe usage of kitchen equipment and proper food handling requirements
Basic mathematical skills
Knowledge of daily maintenance and cleaning of venue
Must have knowledge of all required legal documents, i.e., A.B.C., Health Department, Police, City, Etc.
High School Diploma preferred
Minimum of three years of experience in a large commercial kitchen operation required
Three years of experience as a supervisor in a large commercial kitchen operation preferred
One year of experience managing front-of-the-house daily operations, supervising staff, and ensuring efficient floor management
Must be at least 21 years old
ServSafe Certification

Nice To Haves

College or culinary degree preferred
CPR certification and/or First Aid training preferred
Additional language skills preferred

Responsibilities

Manage and direct all kitchen employees in a manner that promotes exemplary customer service
Work with the General Manager to manage all labor costs and ensure properly staffed kitchens for all daily sales and upcoming events
Manage all recipes and menu development, food product quality and cost of goods
Meet with all kitchen and other BOH new hires when hired
Develop and implement all kitchen and BOH safely and training programs
Work with the General Manager and Director of Operations to prepare for any private events or buyouts the Company may have
Provide end of month numbers and proposed areas of improvement no later than the 5th of the following month to the General Manager, Director of Operations and CEO
Provide recaps of the BOH operations no later than the 5th of the following month to the General Manager, Director of Operations and CEO
Follow and enforce a concrete training program for each BOH position that will be a “living” document that will be continuously updated and referenced by the kitchen leads
Work with the General Manager and Director of Operations and team on discounts contracts, and money saving programs
Make sure that all food safety guidelines are followed including cooking temperatures, refrigeration, and other food safety requirements
Maintain a positive, high, well-balanced energy level throughout the entire shift
Demonstrate strong interpersonal communication skills in working effectively with kitchen and front of the house employees to ensure a warm, professional, and accommodating guest experience
Promote a safe working environment for employees and guests, which complies with all Company safety policies and all ServeSafe policies and procedures