Old Chicago Kitchen Manager

KMG Hotels•Kansas City, MO

14h•Onsite

About The Position

The Kitchen Manager is responsible for providing exceptional guest experiences by leading and directing all kitchen team members. This role ensures high-quality food is prepared and served in a timely manner, maintaining a clean and sanitized kitchen environment. The Kitchen Manager plays a key role in food preparation, team member development, cost control, and adherence to health and safety standards.

Requirements

Minimum of 2 years of restaurant experience.
Must be at least 21 years of age.
Knowledge of principles and processes for providing guest services, including active listening, needs assessment, meeting quality standards, and evaluation of guest satisfaction.
Effective communication skills.
Knowledge of menu and food preparation.
Ability to motivate, develop, and direct team members.
Ability to analyze information and adhere to a financial budget/P&L using math skills and reading comprehension.
Ability to make appropriate decisions in a fast-paced environment.
Ability to memorize floor plans and pivot points.
Working knowledge of all restaurant equipment, and local and national health codes.
Ability to manage individual's time and the time of others.
Ability to utilize programs such as Crunchtime, Toast POS, Excel, Word, and Outlook.
Must complete required training, including safety, systems, menu, and obtain alcohol and food certification (ServSafe) or other required class by state within 60 days of employment.
Must complete the Craftworks Manager in Training program.
Maintain prompt and regular attendance.
Ability to address and coach team members falling short of performance standards.

Nice To Haves

Minimum of 1 year of restaurant management experience preferred.

Responsibilities

Ensure food items are prepared according to company standards of quality, consistency, and timelines, and guest specifications.
Interview, hire, train, evaluate, and coach kitchen team members in food production, principles, and practices.
Partner with the Culinary department to roll out menu changes.
Conduct daily food audits, checking flavor, appearance, consistency, and temperature.
Schedule kitchen team members based on business forecasts and budget, and delegate daily work duties.
Control food costs through purchasing specifications, weekly inventory, product storage, standardized recipes, and waste control.
Ensure compliance with health department standards for safe food handling and food preparation procedures.
Ensure all equipment is operated safely and OSHA regulations are followed.
Sign off on Back of House (BOH) team members at the end of their shifts.
Attend weekly manager meetings and communicate team member issues/complaints.
Perform other duties as assigned by management.