Kitchen Manager Jobs

About The Position

Requirements

• Bachelors/ associate degree in hospitality, Restaurant Management, Culinary or equivalent education and work experience
• Minimum 3 years cooking in a high-volume restaurant preferred.
• Demonstrated leadership skills, including coaching, directing, and motivating a team.
• Culinary interest with commitment to continued culinary development.
• Proficient in MS Office, Google Docs
• Excellent written and verbal communication with a positive and outgoing personality
• Customer service focused and solution oriented.
• Capable of delegating multiple tasks
• Must enjoy and be able to succeed in a fast-paced and high stress work environment.
• Ability to work a flexible schedule based on restaurant needs.
• Ongoing current Food Safety Manager certification
• Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis.
• Repetitive forward bend of head/neck
• Some bending/kneeling/stooping/twisting/reaching required.
• Some repetitive motion and force required.
• Must be able to stand/walk for long periods of time (not all at one time)
• Must be able to work in a stationary, seated position as needed (not all at one time)
• Must be able to work in a hot kitchen environment.
• Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests
• Sight and good sensation are necessary to prevent burning oneself while in the all areas of the restaurant.
• Will vary, must be available to work nights & weekends

Responsibilities

• Leading all team members by exemplifying leadership competencies and fostering an enthusiastic and positive environment.
• Conducting the training of all team members using the certification process.
• Ensuring all team members adhere to established policies and procedures.
• Working with all team members on any employee related issues.
• Providing regular coaching and feedback to all team members.
• Ensuring performance management and documentation of performance issues are handled in a timely manner.
• Participating in weekly management meetings.
• Overseeing the kitchen and dining room.
• Being responsible for everything within the 4 walls of the restaurant.
• Exhibits great time management skills, has a leadership vision, and has big picture thinking/strategic thinking.
• Effectively communicates leading to successful outcomes.
• Proactively works with all managers to game plan for successful shifts.
• Holds managers accountable, provides positive feedback, develops/influences managers.
• Has a courageous, positive attitude that exudes and coaches’ hospitality on all shifts.
• Expertise in connecting with team members and their goals and ensures a climate of fairness.
• Expert problem solver with both team members and guests.
• Leading the rollout and training for new menu items recipe changes and communication.
• Ensuring product quality, freshness and presentation meets Tender Greens standards and expectations.
• Planning and directing the rollout of the Limited Time Offer (LTO) including, communication, item preparation and managing food production schedules.
• Ensuring that all stations in restaurant are set up for service.
• Leading morning and evening pre-shift meetings.
• Leading opening and/or closing procedures and all station operations including daily decision making, staff support while upholding standards, product quality and cleanliness.
• Ensuring food safety compliance through the completion of daily morning and evening line checks and monthly walkthroughs.
• Ensuring team member safety training is completed in a timely manner.
• Enforcing safe work behaviors and safety standards are adhered to maintain a safe environment for both guests and team members.
• Ensuring company dress code is adhered to so that safety standards are met.
• Ensuring guest & employee injuries are reported at the time of injury following People Service protocol.
• Directing cleaning service.
• Overseeing Health Department visits.
• Managing the ordering of items including grocery, meat, fish, produce, office supplies, uniforms.
• Following up on open work orders in system (Corrigo), approve all invoices and printing of Master Order Guide.
• Verifying, approving, and uploading food and beverage inventory into the Inventory system.
• Managing Purchase Tracker daily and ensuring operating costs are in line with budget, as well as ensuring transfers are completed in the Inventory System and captured in the Purchase Tracker.
• Supporting operations by performing any other duty as assigned, to ensure the restaurant is producing to standards.
• Shift execution through ensuring efficiency of execution and hospitality that results in a great guest experience.
• Effectively reviews schedules in a timely manner and able to impact labor costs where necessary.
• Perform all duties as assigned.