Kitchen Manager

The Kitchen Manager is directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, and sanitation and cleanliness. Additionally, the Kitchen Manager is also in charge of training of employees in methods of cooking, preparation, plate presentation, portion and cost control.

• Ensures all food is consistently prepared and served according to the brand's recipes, portioning, cooking, and serving standards.
• Responsible for ordering food products and restaurant supplies according to daily rate of sale, predetermined product specifications, and from approved suppliers,
• Ensures all food is received in correct unit count and condition, and deliveries are received in accordance with the restaurant's receiving policies and procedures.
• Ensures Guests consistently receive high quality food and service.
• Provides direction, structure, and training to BOH Team Members.
• Validates and teaches all brand systems to BOH Team Members so they may achieve company goals.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensures all equipment is kept clean and kept in excellent working condition through personal inspection and by following the Company's preventative maintenance programs.
• Partners with General Manager to make employment and termination decisions including interviewing, hiring, training, evaluating, and disciplining BOH Team Members as appropriate.
• Oversees and ensures all restaurant policies on Team Member performance are followed
• Schedule labor as required by anticipated business activity while ensuring all positions are staffed when and as needed and labor cost objectives are met.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Provides safety training according to Company safety manuals and materials.
• Conducts thorough line checks in a timely manner, utilizing line checks as a coaching tool for Team Members.
• Provides friendly and courteous service to Guests.
• Achieves budgeted goals for each accounting period.
• Other duties as assigned

• Minimum 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter.
• Must be ServSafe® Food Manager Certified
• Must be able to stand and walk for extended periods of time around hot cooking elements
• Ability to prioritize and balance multiple tasks simultaneously
• Ability to cope with pressure, multiple deadlines, and working under pressure
• Ability to develop high-performing, cohesive teams
• Possess the ability to motivate and maintain effective working relationships with all Team Members