Kitchen Manager

River & Fort•Saint Augustine, FL

21d•$19 - $23

About The Position

Busy, award-winning restaurant group is hiring a Kitchen Manager culinary position. Great Opportunity to bring culinary excellence in a beautifully built high-volume establishment that is Culinary-centric. We are looking for a wonderful, ambitious, culinarily passionate KM to provide outstanding leadership to our Back of House hourly team to ensure the consistent execution of quality standards, operating systems, procedures, philosophies, and cultural icons. Key Accountabilities: Actively manage adherence to quality standards, operating. systems/procedures, and food sanitation & safety regulations/requirements. Role model and actively influence the behavior of others to ensure cultural icons are reflected in daily practice, promoting a safe and healthy work environment and superior guest experience. Actively develop hourly staff to support the organization's talent pipeline and drive growth. Impact restaurant profitability through effective financial management. Ensure Back of House facilities are maintained. Represent, support, and protect the River & Fort brand. Assist with New Restaurant Openings as required.

Requirements

Minimum 1-year experience as a Back of House KM/Lead Cook in a high-volume restaurant
High-level organizational skills with multi-tasking capabilities
Ability to adapt to changing priorities and manage workloads with minimum direction.
High attention to detail and follow through.
Dependable, reliable, and highly motivated
Ability to communicate effectively in English.
Able to work 10-hour plus shifts.
Able to stand, sit or walk for extended periods of time.
Able to grasp, lift and/or carry up to 50 lbs. as needed.
Finger/hand dexterity to operate kitchen machinery and knives.
Able to withstand changes in temperature, occasional smoke, steam, and heat.
Able to work in a confined area.
Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation.

Responsibilities

Menu Development Assist in coordinating system updates, purchasing activities, and logistics to support new menu rollout.
Partner with Executive Chef in coordinating new menu item line station assignments.
Maintain new menu recipe documentation at restaurant level.
Partner with Executive Chef in planning, organizing, and executing new menu food demonstrations and hands-on training sessions.
Review feedback from the team to assess any challenges post-rollout and implement necessary adjustments.
Quality Standards Role model and actively coach restaurant team on food quality.
Actively monitor food execution.
Continuously coach the Back of House team to ensure adherence to recipe and proper preparation and plating technique.
Understand - at an expert level - all aspects of menu production.
Continuously observe, evaluate, and correct, as necessary, all aspects of production, including recipe adherence, food quality, storage, and equipment maintenance.
Partner with Executive Chef to continuously gather and review feedback from the team regarding quality issues or inconsistencies.
Analyze problems to identify the root cause and take necessary action to rectify.
Operations Partner with the Executive Chef in maintaining a properly trained Back of House staff to operate the restaurant effectively.
Teach and monitor daily routines in the Back of the House.
Provide support and direction to ensure adherence to operating systems, procedures, and standards.
Ensure all company specifications are followed.
Maintain strict adherence to proper food safety and sanitation procedures.
Ensure a safe work environment in the Back of House to reduce the risk of injury and accidents.
Partner with Executive Chef in managing housekeeping systems and on-going repair and maintenance programs to properly maintain the restaurant.
Financial Management Partner with the Executive Chef to evaluate purchasing practices and usage levels of ingredients to ensure the restaurant is operating in a cost-effective manner without any compromise to quality standards.
Monitor daily operations for improper food handling and other causes of unnecessary waste.
Take action to correct.