Kitchen Manager

Be A Part Of Our SuccessPerkins operates 277 restaurants in 32 states and two Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 196 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins American Food Co. is a dining favorite with a solid and respected reputation in the marketplace.The longevity and success of Perkins American Food Co. is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand.Position DescriptionAs a Kitchen Manager, you will be responsible for managing the back-of-the house operations and achieving planned sales and profit levels for the restaurant through the implementation, management and enforcement of company policies, procedures, programs and performance standards. In addition, you will provide direction to back-of-house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.ResponsibilitiesAssists the General Manager in planning and analyzing administration and operations manpower.Responsible for achieving plan profit levels while ensuring maximum guest satisfaction.Assists in the planning and analysis of restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managersAssists General Manager in all aspects of employment and restaurant staffing including recruitment (interviewing and selecting), training, and conducting new hire orientation.Attends University of Perkins and successfully completes all coursework.Achieves and maintains ServSafe certification.Performs and is able to assist in all functions for all positions in the restaurant.Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures, performance standards, and specifications.Ensures managers and all team members are monitoring and overseeing food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food-borne illness.Ensures restaurant compliance to productivity and service standards by scheduling and staffing a sufficient number of well-trained and productive employees.Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.Ensures inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application.Ensures accurate financial data to include: restaurant supplies, inventories, food cost, payroll/productivity, and operating expenses.Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction.Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports.Attends scheduled restaurant and region team meetings; makes presentations to peers and management as requested.QualificationsOne to two years previous experience in a supervisory role; preferably in food productionHigh school diploma; some college or degree preferredMust be able to communicate clearly with employees, vendors and guestsMust be able to coordinate multiple tasks simultaneouslyPhysical Requirements / Environment / Work ConditionsExtensive standing without breaksExposure to heat, steam, smoke, cold and odorsBending, reaching, walkingMust be able to reach heights of approximately 6 feet and depths of 2.5 to 3 feetMust have high level of mobility/flexibility in space providedMust be able to fit through openings 30" wideMust be able to work irregular hours under heavy pressure/stress during busy timesMust be able to carry trays of food products weighing 20 pounds for distances up to 30 feetMust be able to lift up to 50 pounds