Grizzly's - Kitchen Manager

Lincoln Hospitality Group•Eau Claire, WI

30d•Onsite

About The Position

The Kitchen Manager (KM) is responsible for all kitchen operations, including supervision of all kitchen staff and staffing levels, safety and sanitation, housekeeping, and made from scratch food production related activities. The KM ensures that the shift is run in a smooth manner with a focus on �Quality� while attending to any unexpected problems or emergencies that may arise. The Manager is assigned a work group, Line Cooks, Prep Cooks or Dishwashers. The Manager is responsible for staffing, scheduling, financial goals and staff development of the assigned work group. The KM oversees kitchen operations during a shift and is responsible for about 15-20 staff (line/prep/dish) within the kitchen. Our KMs build the quality and morale of our kitchen staff by selecting, scheduling, training, developing, mentoring, managing and leading a workgroup according to our First Commitment: People, Our Greatest Resource. Our KM's work on the line along with their team to ensure proper technique and execution in our scratch kitchen. Hours on the line, nights and weekends are mandatory for our KM's. The KM maintains food quality and safety standards, overseeing all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Our KMs achieve these standards through daily line checks and food reviews, response to guest feedback/scores, ongoing maintenance/housekeeping, and staff training/supervision.

Requirements

2+ years of kitchen management experience in a full service, moderate to high volume restaurant
Strong communication skills
Strong leadership skills
Proven success driving sales
Proven success keeping labor and food costs in line
Proven culinary talent
Proven success motivating teamwork
Proven success maintaining high retention rates

Responsibilities

Supervise all kitchen staff and staffing levels
Ensure safety and sanitation
Oversee housekeeping
Manage made-from-scratch food production
Ensure smooth shift operations with a focus on quality
Attend to unexpected problems or emergencies
Staff, schedule, set financial goals, and develop assigned workgroup (Line Cooks, Prep Cooks, or Dishwashers)
Oversee kitchen operations during a shift
Build quality and morale of kitchen staff
Select, schedule, train, develop, mentor, manage, and lead a workgroup
Work on the line with the team to ensure proper technique and execution
Maintain food quality and safety standards
Oversee all phases of food procurement, production, and service
Manage inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards
Conduct daily line checks and food reviews
Respond to guest feedback/scores
Ensure ongoing maintenance/housekeeping
Provide staff training and supervision