The Kitchen Manager (KM) is responsible for overseeing the operations, and running the shift of an assigned work group within the kitchen.  The work group typically consists of 2 to 4 Prep Cooks and/or Line Cooks. The KM also has contributory financial responsibility for food costs, labor cots and kitchen supplies for the kitchen.
 
Key Duties & Responsibilities:
 
People:

    * Ensures proper staffing levels by recruiting, interviewing and hiring talented kitchen staff members following Company guidelines
    * Manages assigned staff, including scheduling, performance feedback, discipline, investigations and terminations.
    * Is responsible for ongoing training and professional development of staff members
    * Effectively communicates to management to ensure effective and efficient operations without issue.
    * Effectively builds trust with staff members and fellow management by providing clear and honest communication and feedback.
    * Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc

Quality Profits:

    * Is responsible for achieving or exceeding the written restaurant budgets for the work unit  (i.e., food cost, food efficiencies, labor cost and direct kitchen expenses).
    * Sets operational goals and follow-up plans for the work unit.  Directs and holds all work unit staff accountable for those goals.
    * Assists in implementation and maintains all kitchen systems.
    * Assists in maintaining current kitchen schedules, staffing templates, staff files, ordering and production targets, etc.
    * Ensures compliance with inventory procedures.

Operational Excellence:

    * Maintains food quality standards for the restaurant.  Oversees all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.
    * Conducts daily line checks, food reviews and recipes of the day.  Ensures that clear feedback is provided to the entire kitchen team, including staff and management.
    * Monitors all Commitment to Service/Mystery Guest scores, corporate support staff visitation notes, etc. Follows up with corrective action plan.
    * Responsible for managing on-going repairs, maintenance, programs, etc.
    * Conducts monthly housekeeping, food safety and sanitation and facility reviews personally to improve restaurant standards of kitchen team and to correct deficiencies on a timely basis.
    * Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a 90% or better, and training staff on proper sanitation guidelines
    * Ensures that KM team and staff avoid cross contamination, improper food handling and/or storage practices, etc., through proper training and supervision

 
This position qualifies for industry leading benefits with stock options, 55 hour work week, with 2 days off consecutively.
Qualifications

Must have 1 to 3 years of kitchen management experience in a full service, moderate to high volume restaurant.

Solid track record of success in previous assignments demonstrating upward career tracking

    * Strong communication skills
    * Strong leadership skills
    * Culinary school background a plus
    * Ability to speak and understand Spanish a plus
    * Able to work ten hour-plus shifts plus ability to stand, sit or walk for extended periods of time
    * Able to grasp, lift and/or carry up to 50 lbs as needed
    * Finger/hand dexterity to operate kitchen machinery, knives, etc
    * Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
    * Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation