Kitchen Manager

• Assists the General Manager in planning and analyzing administration and operations manpower
• Responsible for achieving plan profit levels while ensuring maximum guest satisfaction
• Assists in the planning and analysis of restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers
• Assists General Manager in all aspects of employment and restaurant staffing including recruitment (interviewing and selecting), training, and conducting new hire orientation
• Attends University of Perkins and successfully completes all coursework
• Achieves and maintains ServSafe certification
• Performs and is able to assist in all functions for all positions in the restaurant
• Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures, performance standards, and specifications
• Ensures managers and all team members are monitoring and overseeing food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food-borne illness
• Ensures restaurant compliance to productivity and service standards by scheduling and staffing 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
• Ensures inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application
• Ensures accurate financial data to include: restaurant supplies, inventories, food cost, payroll/productivity, and operating expenses
• Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction
• Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses
• prepares and reviews financial reports
• Attends scheduled restaurant and region team meetings
• makes presentations to peers and management as requested

• One to two years previous experience in a supervisory role
• preferably in food production
• High school diploma
• some college or degree preferred
• Must be able to communicate clearly with employees, vendors and guests
• Must be able to coordinate multiple tasks simultaneously

Some college or degree preferred

• Educational Assistance with DeVry University with complimentary laptop
• Immediate Family Members are also eligible
• Competitive Pay with Service Award Incentive
• Get paid daily through Daily Pay
• Comprehensive Health Benefits including Medical, Dental, Vision, and more
• 401(k) retirement savings with company match
• Flexible Schedule
• All you can eat pancakes + meal discounts
• Employee Discount Program
• Development Pathway: Step by step process to grow your career
• 3 College Credits hours for completing manager training
• Health Benefits (Medical, Dental, Vision, Wellness Program, Life Insurance, Disability Insurance)
• Financial Benefits (401k, Health Savings Account)
• Lifestyle Benefits (Employee Assistance Program, Employee Discount Program, Vacation/PTO, Travel Accident Insurance)
• Education Benefits (Discounted Tuition, Waived Application Fee, Deferred Tuition, Complimentary Laptop)