Kitchen Manager

Perkins•Onalaska, WI

9d•$55,000 - $57,000

About The Position

As a Kitchen Manager, you will manage back-of-house operations and work toward planned restaurant sales and profit levels by implementing, managing, and enforcing company policies, procedures, programs, and performance standards. You will direct back-of-house staff and oversee employee duties to support guest satisfaction and a quality work environment. The role assists the General Manager with restaurant administration, staffing, training, financial performance, food safety, inventory, and facility operations. The position requires completing University of Perkins coursework and maintaining ServSafe certification.

Requirements

One to two years of previous experience in a supervisory role; food production experience 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 periods.
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 flexibly in the space provided.
Ability to fit through openings 30 inches wide.
Ability to carry trays of food weighing 20 pounds for distances up to 30 feet and lift up to 50 pounds.
Ability to work in exposure to heat, steam, smoke, cold, and odors.

Nice To Haves

Some college or a degree preferred.
Previous supervisory experience in food production 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 adequate development and training for employees, including subordinate managers.
Assist the General Manager with recruitment, interviewing, selection, training, new-hire orientation, and other staffing activities.
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 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 scheduling and staffing enough well-trained, productive employees.
Manage the facility and equipment, including preventive maintenance, energy conservation, repairs, security, and compliance with safety and sanitation requirements.
Maintain food and non-food inventory in accordance with company guidelines through proper ordering, efficient usage, and yield application.
Ensure accurate financial data for supplies, inventories, food costs, payroll and productivity, and operating expenses.
Anticipate, identify, and correct system breakdowns to achieve guest satisfaction.
Account for 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 access.
Comprehensive health benefits, including medical, dental, and vision coverage.
401(k) retirement savings 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.