Kitchen Manager

Steelhead Bar & Grille•Spokane, WA

11h•Onsite

About The Position

Steelhead Bar & Grille is currently hiring a full-time Kitchen Manager. Steelhead Bar & Grille offers casual dining with a Northwest flair. Locally owned and in downtown Spokane, we cater to locals and tourists alike. Our customers come from all walks of life and from all over the world. We are looking for staff members that have the desire to bring our customers the best possible dining experience. Our staff is professional, fun and understands what it means to provide quality food and service. They have their own unique style and flair. Whenever possible, Steelhead Bar & Grille makes every effort to promote local businesses and bring locally sourced, Northwest inspired flavors to the table.

Requirements

Washington State Food Worker Card (WSFWC)
Three (3) years minimum in a kitchen management position
Willing to work a flexible schedule and weekends
Strong work ethic, reliable, aware of the details
Personable and enjoy leading a diverse team
Proven leadership and motivational skills
Display a professional appearance and is a positive role model within the restaurant
Strong verbal and written communication skills
Excellent guest relations skills
High guest satisfaction expectations and focus
Basic computer knowledge (Microsoft) and office skills required
Ability to stand for extended periods of time
Ability to lift 50+ pounds

Nice To Haves

Certified Food Protection Manager certification preferred
Passion for food and hospitality is preferred
Restaurant 365 knowledge a plus

Responsibilities

Follow all policies and procedures
On time and attend all meetings
Ensure proper receiving, storage, and rotation of products to comply with set standards
Minimize waste and maximize thorough usage of food through careful ordering, proper and well-organized storage, and use of recipes
Meet financial goals, such as but not limited to revenue, labor cost and COGS
Manage inventory, waste logs, prep lists and order guides with accuracy and on-time submission
Control food costs by training kitchen staff on the proper methods of food preparation and handling
Coach, guide, develop and support the staff to provide an exceptional dining experience
Establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen
Conduct regular inspections of the entire kitchen and promptly act to correct deficiencies found during inspection
Maintain effective working relationship with vendors
Lead progressive discipline of staff members
Interview and select new staff
Conduct annual performance reviews for all staff
Manage staff environment and provide timely response to staff needs
Be knowledgeable with troubleshooting restaurant equipment issues to avoid the use of external technicians when necessary
Follow uniform and hygiene standards
Ensure sanitation and food safety procedures, regulations and laws are strictly followed
Ensure a safe working environment to reduce the risk of incident, injury and food handling related issue