Kitchen Manager

Perkins•Onalaska, WI

About The Position

The Kitchen Manager manages back-of-house operations and works to achieve planned restaurant sales and profit levels by implementing, managing, and enforcing company policies, procedures, programs, and performance standards. The role provides direction to back-of-house staff and ensures employees perform their duties to support guest satisfaction and a quality work environment. The Kitchen Manager assists the General Manager with restaurant administration, operations, staffing, training, and financial management, and is accountable for food safety, quality, inventory, facility and equipment upkeep, and operating results. The position requires one to two years of prior supervisory experience, preferably in food production, and a high school diploma. Some college or a degree is preferred. Compensation is $55,000 to $57,000 per year. The work involves extensive standing, exposure to varied kitchen conditions, physical movement and lifting, and irregular hours under pressure during busy periods.

Requirements

One to two years of previous experience in a supervisory role, preferably in food production.
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 times.
Ability to carry trays of food products weighing 20 pounds for distances up to 30 feet.
Ability to lift up to 50 pounds.
Ability to reach heights of approximately 6 feet and depths of 2.5 to 3 feet.
Ability to fit through openings 30 inches wide.
High level of mobility and flexibility in the available space.
Ability to stand extensively without breaks and to bend, reach, and walk.
Ability to work around heat, steam, smoke, cold, and odors.

Nice To Haves

Some college education or a degree is 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 sufficient development and training of employees, including subordinate managers.
Assist the General Manager with recruitment, interviewing and selecting candidates, training, and new-hire orientation.
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 and 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 a sufficient number of well-trained, productive employees.
Manage the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and compliance with safety and sanitation requirements.
Maintain appropriate food and non-food inventory levels 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.
Manage payroll, cash and receipts, productivity, food costs, security of funds, and operating expenses; prepare and review financial reports.
Attend scheduled restaurant and region 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 through Daily Pay.
Comprehensive health benefits, including medical, dental, and vision coverage.
401(k) retirement savings with company match.
Flexible schedule.
Complimentary pancakes and meal discounts.
Employee discount program.
Career development pathway.
Three college credit hours for completing manager training.