Kitchen Manager

Perkins•Roseville, MN

42d•$54,000 - $59,000

About The Position

Kitchen Manager – Lead the Way in Back-of-House Excellence at Perkins American Food Co.! Are you a passionate and experienced kitchen leader who thrives in a fast-paced environment? Perkins American Food Co. is seeking a Kitchen Manager to join our team and help ensure our kitchen operations are running smoothly and efficiently. If you’re a natural leader who loves coaching and mentoring a team while maintaining high standards of food quality, safety, and guest satisfaction, we want you on our team! At Perkins, we’re dedicated to creating a positive work environment, delivering outstanding service, and offering career growth opportunities. If you’re ready to take the next step in your culinary leadership journey, this is the opportunity for you! Why Perkins? Career Development: Take advantage of our Development Pathway , including training, mentorship, and clear steps for career growth. Educational Benefits: We offer educational assistance through DeVry University , including a complimentary laptop—and your immediate family members are eligible too! Competitive Pay & Incentives: Enjoy competitive pay , service award incentives , and the ability to get paid daily through Daily Pay ! Comprehensive Health Benefits: Including medical, dental, vision , and more! Work-Life Balance: Flexible scheduling to fit your lifestyle. Employee Perks: Enjoy all-you-can-eat pancakes , discounted meals, and employee discounts on various products and services.

Requirements

Experience: At least 1-2 years of supervisory experience in a kitchen or food production environment.
Education: High school diploma required; some college or a degree in culinary arts, hospitality, or related field is preferred.
Strong Leadership Skills: You should be able to clearly communicate with kitchen staff, front-of-house employees, and management. Your leadership will drive the team to exceed expectations.
Multitasker: You’ll need to juggle multiple responsibilities while ensuring the kitchen runs smoothly.
Problem Solver: You’ll be able to think on your feet and identify ways to improve kitchen operations, reduce costs, and enhance food quality.
Food Safety Knowledge: ServSafe certification is required (or you must be willing to obtain it).
Physical Requirements: Active Work Environment: Be prepared to be on your feet for long periods of time, moving quickly and efficiently.
Lifting & Carrying: Must be able to lift up to 50 pounds and carry food trays weighing up to 20 pounds for distances up to 30 feet.
Kitchen Conditions: Exposure to heat, steam, smoke, cold, and food odors. You’ll need to be able to work in a fast-paced, sometimes high-pressure environment.
Reach & Flexibility: Ability to reach up to 6 feet and work in tight spaces. Must be able to fit through openings 30 inches wide and maintain a high level of mobility.

Responsibilities

Lead Kitchen Operations: Oversee the daily back-of-house operations, ensuring that all kitchen staff are executing tasks efficiently and to the highest quality standards. Maintain a safe and sanitary environment while ensuring that every meal meets Perkins’ exceptional standards.
Staff Management & Development: Help recruit, train, and develop the back-of-house team. Lead by example to ensure all staff members are equipped with the tools and knowledge they need to succeed.
Financial Oversight: Work with the General Manager to meet sales and profit goals. Manage food costs, payroll, inventory, and productivity to ensure the restaurant operates efficiently and profitably.
Food Safety & Quality Control: Ensure that all food is prepared and presented according to company standards. Monitor food safety practices and maintain compliance with health and sanitation guidelines.
Inventory & Supply Management: Oversee inventory levels, order supplies, and manage the use of food and non-food items to minimize waste and maintain cost control.
Team Leadership: Inspire and motivate the team, ensuring they are well-trained and knowledgeable in their roles. Conduct performance reviews, and offer constructive feedback to encourage growth.
Maintain Equipment & Facility Standards: Ensure kitchen equipment is in good working order by scheduling regular maintenance, keeping the kitchen clean, and adhering to safety protocols.