Kitchen Manager

Jim 'N Nick's Careers•Columbus, GA

4d•Onsite

About The Position

The Kitchen Manager is responsible for overseeing all aspects of the kitchen operations, ensuring high standards of food quality, service, safety, and sanitation. This role involves leading and developing the kitchen team, managing budgets and inventory, and ensuring a positive dining experience for guests. The position emphasizes a scratch kitchen environment with no freezers or microwaves.

Requirements

High school diploma or general equivalency diploma (GED).
Three to five years of high-volume full-service restaurant management experience preferred.
Exceptional leadership and motivational skills.
Ability to attract, train, develop, and retain the very best Team Members.
Strong guest service focus with the ability to provide an exceptional dining experience.
Ability to define, measure, and attain financial goals for the restaurant, including year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods, and labor cost management.
Ability to sit or stand for extended periods of time and work in a restaurant environment.
Ability to lift at least 50 pounds.
Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.
Climbing ladder and step stool.
Exposure to heat.
Dexterity required for handling food items and dishes.

Nice To Haves

Some college preferred.

Responsibilities

Knowledge of all dining room and kitchen systems and operation.
Run effective shifts in all aspects of the restaurant.
Provide direction, coaching, training, and development for assistant managers and all team members, focusing on food quality, service standards, safety, sanitation, and company policies.
Ensure consistent execution of all systems, standards, and cost controls.
Communicate effectively with guests, team members, management, local owner, Station 5 team, and vendors.
Maintain cleanliness of exterior and interior facilities.
Ensure sufficient supply levels for team members.
Oversee BOH schedules, maintaining staffing levels, labor goals, and guest satisfaction.
Oversee department inventory procedures and coach assistant managers on weekly inventory.
Manage BOH budgets, including forecasting.
Interview and assist in hiring for all departments to maintain staffing par levels.
Manage assistant managers and team members to ensure food and service standards are met and guests have a great experience.
Follow safety procedures and standards when operating equipment.
Handle multiple priorities, work under stress, and exercise good judgment.