Kitchen Manager - Salt + Smoke-HAMPTON

Salt + Smoke•Saint Louis, MO

9d•Onsite

About The Position

The Kitchen Manager is responsible for managing staff and day-to-day kitchen operations including planning and managing the production and presentation of quality food in a cost effective, safe manner. You are also responsible for quality service, meeting/exceeding financial and service goals, and managing within approved plans and objectives. This position directly manages assigned staff and indirectly manages all employees of the kitchen, demonstrating commitment to these goals through work ethic, integrity, and respect for the company and employees. Unites associates in a common commitment to achieve and exceed these goals. Impresses guests with quality and timely service in food presentation and preparation.

Requirements

Ability to be organized and capable of multi-tasking with attention to detail.
Ability to work in a face paced environment.
Ability to stand and be on feet for extended periods of time in varied climate conditions.
Ability to carry and lift up to 50 to 80 lbs frequently.
Ability to go up and down stairs.
Ability to work a flexible schedule, including evenings, weekends, and holidays. Scheduled days and times may vary based on business needs.
Possess knowledge of food preparation and kitchen services, business and basic accounting principles and practices.
Ability to effectively and efficiently manage daily operations and resolve operational problems.
Possess strong listening, verbal, and written communication skills with professionalism, diplomacy, and confidentiality.
Display consistent professional leadership while simultaneously handling competing and changing priorities and projects.
Duties, responsibilities and activities may change or new ones may be assigned at any time with or without notice.

Nice To Haves

Three or more years of related experience is preferred.

Responsibilities

Delegate and manage tasks to kitchen staff.
Train kitchen associates to maximize productivity and minimize waste.
Inspect daily use records with the Executive Chef to make sure that estimates are filled in correctly and employees are following these estimates as closely as possible.
Pull all food needed for daily production from the walk-in and utilize all leftovers.
Communicate with and provide clear direction to staff.
Operate as the main expeditor when necessary, ensuring that all food leaving the kitchen is accurate according to ticket modifications and dietary restrictions, and plated in a highly presentable manner.
Remain aware of ticket times and resolve any issues causing longer times than our standard.
Maintain and supervise good cleaning and sanitation practices in all areas of the kitchen.
Comply with attendance rules and be available to work on a regular basis.
Remain positive, resourceful and possess the ability to improvise while working in a fast-paced environment, sometimes under pressure.
Create daily specials as needed.
Assist in putting away incoming orders and deliveries.
Perform any other job related duties as assigned.