Kitchen Manager

The Kitchen Manager works with the Kitchen Director to oversee all back of house operations day to day and assists in providing accountability to all leaders, systems, staffing and training. The Kitchen Manager creates an atmosphere where team members can engage in the store’s vision of “Inspire, Motivate & Serve.” 

Primary Responsibilities:


	
Accountability
	
Meets with Kitchen Director bi-weekly for coaching and accountability
	
Meets bi-weekly with shift leaders to discuss systems and ensure accountability
	
Facilitates monthly Kitchen Leadership meetings & quarterly trainings
	
Training/coaching- highlights training opportunities for shift leaders underneath, assists with coaching developing leaders and works with Training Manager to ensure competency and excellence regarding all team members.
	
Engaging team culture- works with Kitchen Leaders to create an engaging and competitive team culture
	
Helps provide training and systems to ensure a fast and accurate guest experience in regards to food prep and quality
	
Assists in conducting food safety evaluations and providing feedback to appropriate leaders
	
Oversee the completion of daily, weekly and monthly BOH cleaning checklists
	
Train new Team Leaders & coach current Leaders for constant growth and improvement
	
Staffing
	
Report any staffing needs to Kitchen Director
	
Support team leaders in dealing with call-offs to ensure proper staffing
	
Restaurant Inventory
	
Maintains the organization of inventory within the restaurant
	
Oversee orders from Martin Brower
	
Oversee Schmidt(buns) & Kegel’s(produce) orders week to week
	
Maintain proper levels of inventory so that operations can function efficiently
	
Oversees the tracking of inventory borrowed and lent out of restaurant
	
Perform weekly & monthly inventory checks
	
Communicate repairs and any need for expenses with Kitchen Director
	
Food Safety
	
SERV safe Certified
	
Oversee the completion of 2 Food Safety evaluations per day
	
Maintain an excellent food safety score during our quarterly food safety audits
	
Share results from evaluations in bi-weekly & monthly meetings and set goals to improve scores


Expectations:


	
Flexible schedule to provide oversight and support to all dayparts
	
Minimum 45 hours a week, 5 days a week
	
Ability to walk, stand, bend and lift for 8-to-12-hour periods


Skills Required:


	
Kitchen management experience of at least 1 year required
	
Detail-oriented
	
Organized
	
Time management
	
Excellent Communicator
	
Creative
	
Team oriented
	
Resilient


Successful Measurement Metric:


	
A leadership team that creates goals and systems, but keeps the focus on the guests
	
Top 20% performance in Customer Experience in the chain
	
A fully staffed and trained team


Benefits:


	
Sundays off
	
Opportunities for personalized coaching and development
	
Scholarship opportunities and matching up to $5,000 per school year
	
Paid time off
	
Contribution towards health insurance
	
Simple IRA Option- up to 3% matching (eligible after 1 year of service)