Kitchen Manager

Perkins•Lady Lake, FL

About The Position

The Kitchen Manager manages back-of-house operations and helps achieve planned restaurant sales and profit levels by implementing, managing, and enforcing company policies, procedures, programs, and performance standards. The role provides direction to back-of-house staff and ensures employees carry out their duties to support guest satisfaction and a quality work environment. The Kitchen Manager assists the General Manager with staffing, training, operations, and financial oversight, and is responsible for food quality, safety, sanitation, inventory, equipment, and operational standards. The position requires extensive standing and mobility, exposure to varying kitchen conditions, and the ability to lift and carry items.

Requirements

One to two years of previous experience in a supervisory role; food production experience is preferred.
High school diploma.
Ability to communicate clearly with employees, vendors, and guests.
Ability to coordinate multiple tasks simultaneously.
Ability to work irregular hours under heavy pressure or stress during busy times.
Ability to stand extensively without breaks; bend, reach, and walk; reach heights of approximately 6 feet and depths of 2.5 to 3 feet; and move with a high level of mobility and flexibility.
Ability to fit through openings 30 inches wide.
Ability to carry trays of food products weighing 20 pounds for distances up to 30 feet and lift up to 50 pounds.

Nice To Haves

Some college or a degree is preferred.
Previous supervisory experience in food production is preferred.

Responsibilities

Assist the General Manager in planning and analyzing administration, operations, and manpower.
Achieve planned profit levels while ensuring maximum guest satisfaction.
Assist with restaurant manpower planning and ensure sufficient development and training for employees, including subordinate managers.
Assist the General Manager with recruitment, interviewing, selection, training, and new-hire orientation.
Attend University of Perkins and successfully complete all coursework.
Achieve and maintain ServSafe certification.
Perform and assist with functions across all restaurant positions.
Ensure menu items are prepared, portioned, and presented properly and in a clean, safe, and sanitary manner according to established procedures and standards.
Ensure managers and team members monitor food temperatures during hot and cold handling to reduce food-borne illness risks.
Ensure productivity and service standards through appropriate scheduling and staffing of trained, productive employees.
Manage facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and compliance with safety and sanitation requirements.
Maintain food and non-food inventory levels according to company guidelines using correct ordering procedures and efficient usage and yield practices.
Ensure accurate financial data for supplies, inventories, food cost, payroll and productivity, and operating expenses.
Anticipate, identify, and correct operational system breakdowns to achieve guest satisfaction.
Oversee payroll, cash and receipts, productivity, food costs, security of funds, and operating expenses; prepare and review financial reports.
Attend scheduled restaurant and regional team meetings and make presentations to peers and management as requested.

Benefits

Educational assistance with DeVry University, including a complimentary laptop; immediate family members are also eligible.
Competitive pay with a Service Award Incentive.
Daily pay through Daily Pay.
Comprehensive health benefits, including medical, dental, and vision coverage.
401(k) retirement savings plan with company match.
Flexible schedule.
Pancakes and meal discounts.
Employee Discount Program.
Development Pathway for career growth.
Three college credit hours for completing manager training.