Kitchen Manager

A Sports Bar Setting with a Fine Dining Flavor

At Art & Jakes, we strive to give our customers the best dining experience. We have many dishes in our menu from all over the world. Everyone will surely find something they like from the variety of food we offer. Whether you are looking for a quick lunch, drinks and appetizers, cold beers and watching the game, we have all you are looking for and more! With our flat screen televisions on every wall and most table tops it's impossible to miss your favorite game. Our specialty is upscale casual in a sports bar environment.

We are a high-volume sports bar and grill, a neighborhood favorite for families and individuals to celebrate a special occasion, catch the big game or just to have lunch or dinner. With over 100 tv's showing all sporting events, there is never a dull moment in our bar. We provide a fast paced and exciting environment for our staff, and we also provide the tools to for our staff to be successful. We only use the best ingredients available to make every meal remarkable.

Job Summary

A kitchen manager is responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, kitchen managers ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly.

Responsibilities

• Provides direction to kitchen staff, ensuring execution of all employee duties.
• Monitors kitchen operations to ensure compliance with health and fire department regulations.
• Ensures compliance with state, federal, and local food handling requirements, and standards.
• Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift.
• Completes the duties of a line cook when needed and is capable of performing the duties of all kitchen positions.
• Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.
• Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process.
• Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.
• Monitors labor costs to attain budgeted goals within restaurant policies and procedures.
• Oversees and approves training and development of kitchen staff.
• Participates in the hiring process by conducting interviews and making hiring recommendations.
• Assists in completion of all back-of-house employee 30-day and annual reviews.

Qualifications

• Customer service
• People management, fostering teamwork, and giving feedback
• Planning and multi-tasking
• Self-motivated with a high energy level
• Conflict resolution
• Verbal communication

Benefits/Perks

• An extensive and well-rounded training program
• Continued career development and growth opportunities
• Medical, dental, and vision insurance
• Paid Time Off
• Bonus Program

Compensation: $60,000.00 - $65,000.00 per year