Kitchen Manager

King's Seafood Company • Tempe, AZ

83d • $70,304 - $80,000 • Onsite

About The Position

King's Fish House offers an upscale and polished environment with state-of-the-art equipment in their kitchens. The menus are printed daily, reflecting fresh products, and complemented by craft cocktails, an extensive wine list, and raw bar offerings. The company emphasizes hospitality from the heart. As a Kitchen Manager, you will be partnered with the Executive Kitchen Manager and be an integral part of the management team. You will be the expert on kitchen operations, including ordering, troubleshooting variances, and developing kitchen staff. Your responsibilities will include maintaining high product quality, kitchen system integrity, and the financial well-being of the back of the house. The company provides comprehensive training in financial acumen, quality assurance, daily operations, and leadership, with opportunities to learn all aspects of operations. Career paths are driven by individual goals, and the company provides the necessary tools for leadership development. Successful managers are standards-driven, vigilant, possess high integrity, interact professionally with crew members and guests, and approach issue resolution positively.

Requirements

• Minimum of 21 years of age.
• 2 years experience as a cook supervisor/Manager.
• High school graduate.
• Any formal culinary training.
• Ability to analyze and participate in financial planning.
• Ability to communicate verbal and written English with Guests, management and co-workers.
• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
• Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
• Ability to lift up to 40 lbs., 10-20 is typical
• Ability to carry up to 120 feet
• Ability to reach up to 6 feet, 4 is typical
• Ability to work off counter heights of 36 - 42 inches
• Ability to move through 24 inch aisles and spaces as small as 12 inches

Responsibilities

• Complete opening and closing duties as assigned to set up the day for success.
• Creating prep lists for all kitchen crew.
• Support the preparation of all food items for meal period and next service.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards.
• Develop all kitchen crew for cross training and promotion.
• Participate and lead roll out programs to the menu, seasonal items, and recipe changes.
• Supports the corrective action plans for kitchen.
• Participates in interviews and selection of new kitchen crew.
• Interacts with Guests - table visits, complaints, special requests.
• Participates all kitchen crew meeting.

Benefits

• Competitive Salary $70,304 - $80,000 based on experience + realized bonus paid out by period!
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401k Match
• Education Reimbursement
• Medical, Dental, Vision, and Life insurance, plus savings and veterinary discounts for pets!

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED