Kitchen Manager
About The Position
Responsible for the daily operations of the kitchen and provides professional leadership and direction to kitchen personnel. The Kitchen Manager will provide insight into the Company culture through established policies and procedures. This position is responsible for maintaining food quality while promoting consistency and excellence by using the established recipes and procedures. This manager will ensure that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. This manager will maintain a safe, orderly, and sanitized kitchen and will demonstrate this by example, using proper food-handling techniques.
Requirements
- Minimum of 6 years of progressive culinary experience, with at least 3 years in a leadership role such as an Assistant Kitchen Manager, Kitchen Manager or similar.
- Extensive experience in menu costing, and implementation.
- Proven track record of successfully managing kitchen operations, including staff supervision, inventory control, and budget management.
- Experience in high-volume food production and catering.
- Demonstrated ability to maintain high culinary standards and ensure consistent quality.
- Experience with various cooking techniques and cuisines.
- Strong knowledge of food safety regulations and sanitation practices.
- Experience in developing and mentoring culinary teams.
- Exceptional culinary skills, pizza experience is a plus.
- Strong leadership and management skills, including the ability to motivate and inspire a team.
- Excellent communication, interpersonal, and organizational skills.
- Ability to work effectively under pressure and meet deadlines.
- Proficient in Microsoft Office Suite (Word, Excel, PowerPoint).
- Strong problem-solving and decision-making skills.
- Ability to work independently and as part of a team.
- Passion for food and dedication to providing exceptional dining experiences.
- Ability to adapt to changing business needs and priorities.
- Strong financial acumen and understanding of P&L statements.
- ServSafe certification is required.
Nice To Haves
- Associates or Bachelor's Degree in Culinary Arts, Hospitality Management, or a related field.
- Experience working in a multi-unit environment is preferred.
Responsibilities
- Prepares daily production list.
- Ensures that staff keeps all stations stocked before and during the meal period.
- Verifies that kitchen staff follows all recipes and portions servings correctly.
- Expert management of the expo and ticket lines - ensuring timeliness, consistency and quality in every dish that leaves our kitchen!
- Keeps kitchen, dish, and storage areas clean and organized.
- Places food and supply orders as directed.
- Receives product be verifying invoice and freshness of product.
- Hires and trains employees to company standards.
- Sets excellent customer service and work examples.
- Actively participates as a member of the management team.
- Manages staffing levels throughout shift.
- Performs additional responsibilities, although not detailed, as requested by the General Manager/Culinary leadership at any time.
- 90% of time standing and 10% of time sitting.
- Direct contact with guests, managers and employees.
- Behaves professionally and can be flexible in a changing environment.
- Must be able to carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly.
Benefits
- extremely competitive pay
- exceptional benefits
- medical
- dental
- vision
- employer paid life insurance
- free online mental health visit portal
- disability
- unheard of generous 401(k) match with a minimal waiting period (NO VESTING SCHEDULE!)
- PTO(after only 3 month waiting period)
- perks galore
- a family feel with corporate support structure
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
Number of Employees
1,001-5,000 employees
