Kitchen Manager

As a Kitchen Manager in Training at Parker's Kitchen, you will have the opportunity to develop and refine your leadership skills while assisting the Kitchen Manager in overseeing daily kitchen operations. You will assist with maintaining efficient operating systems, deliver exceptional customer service, and contribute to fostering employee development, all while maintaining the high standards that Parker’s Kitchen is known for. While primarily assigned to a specific location, you will also step in to cover Kitchen Managers when needed, gaining hands‑on experience that prepares you for a future promotion to Kitchen Manager. Essential Duties and Responsibilities Customer Service Interact with customers and employees in a respectful, courteous manner, fostering a friendly and welcoming atmosphere. Speak honestly and act with integrity, upholding company values at all times. Inventory Management Conduct weekly inventory counts and generate cost of sales reports. Manage and audit inventory levels to ensure they align with the budget. Labor and Budget Control Collaborate with the Kitchen Manager to assist in managing labor costs by scheduling employees according to the approved labor budget. Food Safety and Sanitation Assist the Kitchen Manager in enforcing the Safety and Health Policy to maintain a safe and compliant environment. Stock food and beverage areas with products and supplies to ensure in‑stock conditions at all times. Prepare all made‑to‑order food and/or beverages according to recipe or customer specifications. Ensure safe food handling procedures are maintained at all times. Communication and Team Leadership Work alongside the Kitchen Manager with communicating procedures, promotions, and new products to employees to ensure smooth operations. Perform additional tasks as assigned to support the overall success of the department. Requirements Minimum of 2 years of management experience in food service operations or demonstrated experience in food service operations with Parker's. Must be at least 16 years of age upon hire date. Must have reliable transportation. Completion of Food Safety Certification within the first month of employment is required. Completion of a skills‑based certification within the first 120 days of employment is mandatory. Kitchen Managers in Training must be able to work varied hours, days, and shifts as needed by the employer due to business circumstances. Physical Requirements Ability to stand for extended periods, ranging from 8 to 10 hours. Ability to multitask, perform repeated bending, standing, reaching, and occasionally lift up to 50 pounds. Ability to push or pull up to 50 pounds. Comfortable working in environments with wet floors, temperature fluctuations, and loud noise levels. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr