Kitchen Manager

• Manages back of the house operations of assigned restaurant
• responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards
• Provide direction to back of house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and quality work environment
• Assists the restaurant staff to achieve plan profit levels while ensuring maximum guest satisfaction and development and training of employees
• Ensures that all menu items are prepared, portioned and presented properly n a clean, safe and sanitary manner, according to all established procedures, performance standards, and local health department regulations
• Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant
• Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application
• Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees
• Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements
• Conducts employee activities to include staffing, training and conducting performance reviews with all kitchen personnel, as well as recommending salary increases and issuing employee work counseling
• Accountable for accurate financial data to include: payroll, restaurant supplies, inventories, productivity food costs, and operating expenses
• Attends unit management meetings and regional kitchen manager meetings
• makes presentations as requested
• Responsible for meeting established objectives during periods of his/her or Production Leader’s supervision
• Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction
• Responsible for all communications with regard to system breakdowns and deficiencies
• Ensures the thorough training and development of Production Leaders and other non-exempt personnel supervised, and the documentation thereof

• High school diploma
• 1-2 years managerial experience, preferably in the food service industry
• Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards
• Must be able to communicate clearly
• Must have high level of mobility/flexibility in space provided
• Must have time management skills
• Must be able to read, write and perform addition/subtraction calculations
• Must be able to control and utilize fingers to write, slice chop and operate equipment
• Must be able to fit through openings 30” wide
• Must be able to work irregular hours under heavy pressure/stress during busy times
• Lifting up to 50 pounds

Some college or degree preferred

• 401(k)
• Bonus based on performance
• Competitive salary
• Opportunity for advancement
• Paid time off
• Training & development
• Medical
• Dental
• Vision
• Wellness Program
• Life Insurance
• Disability Insurance
• 401k
• Health Savings Account
• Employee Assistance Program
• Employee Discount Program
• Vacation/Sick Time Benefits
• Travel Accident Insurance
• Discounted Tuition
• Waived Application Fee
• Deferred Tuition
• Complimentary Course