Kitchen Manager - Full-Time - $1000.00 Sign on Bonus

Buehlens Fresh Foods•Wooster, OH

About The Position

The Kitchen Manager is responsible for the successful operation of the restaurant, deli, catering, and other food service operations. The role works closely with food service teams to provide customers with a consistently exceptional experience and support the company’s goal of becoming the Best in Food Service. The position is non-exempt during training, at 40 hours per week, and transitions upon completion of training to an exempt salaried position at 45 hours per week. Work is scheduled around store hours and includes some weekends. A $1,000 signing bonus is offered to a successful candidate who completes six months in the hired role.

Requirements

Be at least 18 years of age.
Work some weekends and provide schedule flexibility to accommodate customer demand and staffing needs.
Occasionally stand, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 40 pounds and occasionally 60 pounds.
Have manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures.
Be able to work in a kitchen environment with frequent exposure to heat, steam, fire, and noise.
Work with minimal supervision while remaining productive, manage projects efficiently, and delegate tasks effectively.
Manage stress and maintain composure during busy meal periods, holidays, and catered events.

Nice To Haves

Previous kitchen management experience.
Food service management experience or familiarity with food service operations.
Demonstrated leadership skills and growth potential.

Responsibilities

Be accountable for profit and loss and maximize sales generation.
Monitor and enforce customer service standards for deli, kitchen, restaurant, and catering employees.
Schedule and execute effective, efficient labor.
Maximize profitability through expense control, ordering, shrink control, and efficient production.
Increase sales through customer satisfaction, department cleanliness, suggestive selling, and food presentation.
Establish and maintain effective staffing guidelines to support customer service and satisfaction.
Assist in identifying and recommending employee career development opportunities.
Enforce quality standards through personal observation, communication, and follow-through.
Monitor competitors’ activities and recommend menu items and restaurant promotions.
Control shrink, inventory levels, supply costs, repair and maintenance, and restaurant cash.
Implement safety and sanitary procedures in compliance with governmental regulations.
Direct the execution of programs and projects within areas of responsibility.
Implement and communicate policies and procedures.
Cover for the Restaurant Manager in their absence.
Perform other duties as directed or assigned.