Kitchen Manager-West Little Rock (Coming Soon)

Wright's Barbecue•Little Rock, AR

About The Position

The Kitchen Manager is directly responsible for the overall operations of Wright’s Barbecue kitchen. The role takes ownership of back-of-house operations, including food preparation and production, kitchen safety and sanitation, cleanliness and organization of storage areas, and labor management. The manager supervises, hires, coaches, and trains back-of-house employees; oversees food quality and consistency; and works with the General Manager on equipment needs and compliance with human resources policies and procedures. The position may involve opening and closing the kitchen as needed.

Requirements

At least one year of kitchen experience.
Able to work nights, weekends, and holidays.
Self-discipline, initiative, leadership ability, and an outgoing manner.
Pleasant and polite manner and neat, clean appearance.
Ability to motivate employees and work as part of a team.
Self-motivation and a hands-on management approach.
Ability to handle the pressures of coordinating a wide range of activities simultaneously and recommend appropriate solutions to restaurant problems.
Good communication skills for dealing with a diverse staff.
Knowledge and understanding of restaurant goals and objectives, policies, and procedures.
Ability to take direction and work calmly with a positive attitude in a team environment under pressure.
Ability to assess and solve problems and to be self-motivated and organized.

Nice To Haves

Some management or supervisory training.

Responsibilities

Supervise kitchen team members to ensure daily schedules and labor goals are achieved, uniform standards are maintained, and opening and closing systems are productive.
Ensure food is prepared according to recipes and instructions and meets food-handling and safety requirements.
Monitor food production, including quantities, quality, consistency, and front-of-house needs throughout shifts.
Organize storage areas efficiently, maintaining attention to hierarchy, stock rotation, and quantities.
Perform line checks during scheduled shifts and taste food for quality and consistency.
Work with the General Manager on kitchen equipment needs and ensure items are included in the budget.
Understand how to properly use and maintain equipment at all kitchen stations.
Open and close the kitchen area as needed.
Work with the General Manager to ensure compliance with human resources policies and procedures for back-of-house employees.
Hire, coach, and teach back-of-house employees on Wright’s kitchen policies and procedures.