Food Service - Kitchen Manager

SSA Group•Providence, RI

1d•Onsite

About The Position

The Roger Williams Zoo Kitchen Manager, reporting to the Food Service Operations Manager(s) and Executive Chef, is responsible for overseeing kitchen duties to ensure quick service, food service, safety, quality, availability, merchandising, and guest service standards are met and exceeded. This role involves managing kitchen operations, ensuring proper food safety and hygiene, creating prep lists, and supporting daily operations. The Kitchen Manager also plays a key role in personnel management, including training, performance reviews, and progressive discipline, while maintaining a clean, safe, and organized work environment and upholding company policies.

Requirements

Strong interpersonal and communication skills, including the ability to articulate to our General Manager and personnel.
Proven leadership skills with an understanding of the importance of team building/development, while fostering partnerships with other branch managers.
Exceptional problem-solving/decision-making skills combined with the ability to be organized.
Demonstrates multi-tasking, detail, analytical, planning, and leadership skills.
Demonstrates the ability to remain flexible in a fast-paced environment.
Ideal candidate is a team player, personable, professional, upbeat and energetic, takes initiative, uses tact and diplomacy.
Computer knowledge and skill level for basic office functions.
Physical ability to stand for extended periods and to move and handle boxes (10-35lbs) as necessary to operation, which entails lifting, and perform all functions as set forth above.
Ability to work varied hours/days, including nights, weekends and holidays, as needed.
Three years supervisory experience.

Responsibilities

Live out 452 Hospitality by delivering warm, welcoming, and memorable experiences for every guest and client.
Ensure restaurant is adequately prepped and staffed (BOH) for daily operation.
Oversee location kitchen duties, ensuring quick service, food service, safety and quality, availability, merchandising, and guest service standards are all met and exceeded.
Oversee safety logs, including food temperatures, rotation, and waste.
Ensure proper uniform, hygiene, handwashing, and glove use with staff.
Responsible for supporting SSAfety training with knife handling skills, ensuring all direct reports display proper use of knife and slicers.
Create daily prep and items lists, delegating to employees as necessary.
Actively support operations and fill holes as necessary to ensure smooth service.
Maintain a checklist of routine or daily cleaning tasks and ongoing projects or menu planning.
Assign associates to duties, coaching through projects, daily tasks, and guest interaction.
Actively and efficiently respond to guest and client feedback, reporting to the operations manager to ensure that any potential complaints are mitigated against further occurrence.
Oversee personnel duties, including training new employees and issuing performance reviews.
Actively manage and issue progressive documentation to coach and counsel employees on performance with oversight from the operations manager.
Report employee attendance and any hour discrepancies to the payroll department.
Oversee break and rest break management for BOH employees.
Inspect equipment and perform routine maintenance and cleaning as necessary.
Assist the team to ensure all tasks are completed in a timely manner by helping complete daily tasks as necessary.
Communicate up to the Regional Executive Chef and Food Service Operations Manager regarding any issues seen with daily service or quality.
Work directly with restaurant supervisor(s) to ensure respective locations are operating to standard.
Remain knowledgeable of and supervise in accordance with all applicable local, state, and federal laws.
Perform other tasks as deemed necessary.
Maintain a clean, safe, and organized work environment.
Uphold and demonstrate a complete understanding of company policies and procedures.
Promote an inclusive & supportive approach within the Brand team, with networking continuing at all units.
Focus on removing barriers and empowering growth and opportunity for team members at all levels.
Lead by example through Sustainability/Conservation efforts; display knowledge of efforts in business application as well as giving adequate opportunity for teaching to unit staff as necessary.
Engage with SSA/Unit in driving community effort through engagement activities and focus on opportunities of giving back.

Benefits

Full-Time, non-exempt, eligible for overtime pay.
Paid Time Off plan: up to 144 hours based on tenure.
Medical, Dental, Vision, Life Insurance and other voluntary benefits for you and your family; employee premiums applicable.
Participation in a 401(k) program with a 15% company match (must be 21 years or older, eligible after one year of employment with 1,000 hours worked, available to enroll during Open Enrollment Periods).
SSA Paid Benefit: Up to 120 hours of Paid Leave for qualifying reasons, including Parental Leave and your or your family’s serious medical conditions.
Up to 40 hours Paid Bereavement.
On-Demand Pay Program: Get access to a portion of earned wages before payday.
Meal Plan & Employee Discounts where applicable.
Tuition Discount through Partnership College.
Holiday pay of 1.5× the regular rate is provided for hours worked on Christmas Day and Thanksgiving Day.
Paid sick leave is provided in accordance with applicable state and local laws. Accrual rates, caps, and usage rules vary by location.