Kitchen Manager

*JOB SUMMARY: EXECUTIVE KITCHEN MANAGER* The Co-Executive Kitchen Manager is responsible for planning and coordinating the ongoing supervision of serving the guests through safe food handling practices while providing quality food in a fun environment.
*Essential Duties and Responsibilities* include but not limited to the following: * The Executive Kitchen Manager plans and coordinates daily, weekly, and monthly execution of its kitchen systems and leadership to achieve desired finical results * Managing inventory and ordering so that all necessary ingredients are stocked for service * They provide direction for the day-to-day development of subordinate managers and hourly employees * Hiring new staff and providing training to facilitate quick acclimation for new employees * Execute systems and streamlining the kitchen processes to maintain prompt service times * Teach, train, and coach subordinate managers and key employees to achieve the company standards * Orchestrates orders from the line through the expo and out to the guests in complete tickets while achieving company standard of quality and ticket times * Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels * Scheduling of staff to ensure care for the guests' needs while achieving finical goals * Tracking kitchen finances to identify areas of potential waste to achieve the desired food costs goals * Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economic and timely food production * Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to provide food is prepared in the prescribed manner * The Executive Kitchen Manager is engaged in preparing and cooking foods to ensure efficient and profitable foodservice by a hands-on approach to ensure quality controls of food items through key and frontline employees.
* The Kitchen Manager contributes to the Company's guest experience by executing all production standards and item recipes to exact standards.
* Consistently prepares and portions products to company standards.
* Properly uses equipment to ensure portion controls, food quality, and equipment longevity.
* Provides leadership through an example for staff of all policies, procedures, and standards of the Company.
* Leads the kitchen operations management for the Company, ensuring that quality standards and service standards, financial performance, and employee development are achieved.
* Observes the highest legal, moral, ethical, and operational standards at all times.
*Attributes * To perform the job successfully, an individual should demonstrate but not limited to the following attributes: * * * *Time Management* - Is consistently on time and prepare to begin work duties; Ensures work responsibilities are completed when absent; Completes daily routines and responsibilities within the company standard timelines.
Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.
* *Business Acumen & Cost Consciousness* - Understands financial implications of decisions; Demonstrates market and competition knowledge; Aligns daily work with location goals.
Exhibits cost-saving measures and contributes to profits and revenue; conserves organizational resources * *Problem Solving* - Identifies and resolves problems promptly; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem-solving situations; Uses reason even when dealing with emotional topics.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
Ability to apply concepts of introductory algebra and geometry.
Ability to solve practical problems and deal with various concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
* *Guest Service* - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Response to requests for service and assistance * *Dependability* - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.
; Completes tasks on time or notifies appropriate person with an alternate plan.
* *Diversity *- Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; Educates others on the value of diversity; Promotes a harassment-free environment; Builds a diverse workforce.
* *Ethics & Judgement* - Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethics; Upholds organization values.
Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in the decision-making process; Makes timely decisions.
* *Leadership *- Exhibits confidence in self and others; Inspires and motivates others to perform well; Effectively influences actions and opinions of others; Accepts feedback from others; Displays passion and optimism; Inspires respect and trust; Provides vision and inspiration to peers and subordinates.
* *Motivation & Initiative* - Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles; Measures self against standard of excellence; Takes calculated risks to accomplish goals.
Undertakes self-development activities; Seeks increased responsibilities; Takes independent actions and calculated risks; Looks for and takes advantage of opportunities; Asks for and offers help when needed.
* *Professionalism *- Tactfully approaches others; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
* *Teamwork* – Can balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to make morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.
* *Communication* – Speaks and writes clearly and informatively; Presents numerical data effectively; Ability to read, analyze, and interpret general business reports, technical procedures, or governmental regulations.
Can effectively present information and respond to questions from managers, employees, guests, and the general public.
Uses a constructive approach and speaks clearly and persuasively in positive or negative situations; Displays active listening skills and asks for clarification when necessary; Responds well to questions; Demonstrates group presentation skills; Can lead and actively participates in meetings.
*Requirements of the Job* *Computer Skills* Working knowledge and applied application of Microsoft products are preferred.
*Certificates, Licenses, Registrations* Serv Safe Certified preferred but not required *Physical Demands * The physical demands described here represent, but are not all-inclusive, of those that an employee must meet to perform the job's essential functions successfully.
While performing the duties of this job, the employees are regularly required to stand for extended periods, repeatedly climb stairs; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell.
Frequently lift and/or move up to 50 pounds.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions upon request.
*Work Environment * The work environment characteristics described here represent, but are not all-inclusive, of what an employee may encounter while performing the job's essential functions.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employees may be exposed to a fast-paced and potentially hectic environment.
The conditions may change from hot and humid to cold and damp, outside weather conditions.
The employees may be required to work with sharp tools and equipment.
The noise level in the work environment is usually loud.
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5* Job Type: Full-time Pay: $50,000.
00 - $55,000.
00 per year Benefits: * Employee discount * Paid time off * Paid training Experience level: * 1 year Restaurant type: * Casual dining restaurant * Fast casual restaurant Shift: * 8 hour shift * Day shift * Evening shift * Night shift Weekly day range: * Monday to Friday * Weekends as needed Experience: * Kitchen management: 2 years (Required) Shift availability: * Day Shift (Required) * Night Shift (Required) Work Location: In person