Kitchen Manager

QSCulinary•Oklahoma City, OK

36d•$60,000 - $65,000•Onsite

About The Position

BTB Kitchen manager job description Summary: Provide exceptional guest experiences every visit through direction and leadership for all Team Members in the kitchen to ensure great quality food served in a timely manner prepared in a clean and sanitized kitchen.

Requirements

Guest Service - Knowledge of principles and processes for providing Guest services. This includes active listening, Guest needs assessment, meeting quality standards for services, and evaluation of Guest satisfaction.
Effective communication skills.
Menu and Food Preparation Knowledge - in order to consistently prepare food properly.
Coaching & Performance Management - ability to motivate, develop, direct Team Members as they work.
Ability to analyze information and adhere to a financial budget/P&L through utilizing math skills and reading comprehension.
Able to make appropriate decisions in a fast paced environment.
Working knowledge of all restaurant equipment, and local and national health codes.
Time Management - ability to manage individual's time and the time of others.
Ability to utilize programs such as Ctuit, Aloha POS, Excel, Word, Chef Pad and Outlook.
Minimum of 2 years restaurant experience required.
Must be at least 21 years of age.

Nice To Haves

Minimum of 1 year restaurant management experience preferred.

Responsibilities

Ensure food items are prepared according to company standards of quality, consistency and time lines and Guest specifications.
Interview, hire, train, evaluate, and coach kitchen Team Members in food production, principles, and practices as appropriate.
Partner with Culinary department to successfully roll out menu changes.
Daily food audits through checking flavor, appearance, consistency, and temperature.
Schedule kitchen Team Members in conjunction with business forecasts and predetermined budget on a weekly basis, and establish and delegate work duties in each kitchen area daily.
Control food cost by establishing purchasing specifications, weekly inventory through CTuit, Inventory Control Systems, product storage requirements, standardization recipes and waste control procedures.
Meet all health department standards for safe food handling, and prepare food according to procedures and standards within time guidelines and Guest specifications.
Responsible for ensuring all equipment is operated safely by all Team Members and that OSHA regulations are followed.
Sign off BOH Team Members at the end of their shifts.
Attend and participate in weekly manager meetings and communicate team member issues/complaints to management team in manager meetings and/or by utilizing the digital manager log.
Other duties as assigned by Regional Management, General Manager or Operations Leadership.