Chef / Kitchen Manager

Restaurant Chef / Kitchen Manager Restaurant Chef/Kitchen Manager position overseeing all dining room and kitchen operations, ensuring high standards of food quality, service, safety, and sanitation. Responsibilities Knowledge of all dining room and kitchen systems and operation, demonstrating the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members, including food quality, service standards, safety, sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and coaches and develops assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets, including forecasting. Interviews and assists in hiring for all departments to maintain appropriate staffing par levels. Ensures all food and service standards are met each shift, providing guests with a great experience. Follows safety procedures and standards when operating all equipment. Handles multiple priorities, works under stress and exercises good judgment. Qualifications and Experience High school diploma, GED, or some college education. Three to five years of high-volume full-service restaurant management experience. Exceptional leadership and motivational skills. Ability to attract, train, develop and retain the best team members in the industry. Exceptionally strong guest service focus, providing an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, focusing on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods, and labor cost management. Physical Requirements Performs duties that require bending, lifting, reaching and turning. Transports items and containers weighing up to 50 lbs. Able to stand for 8 hours or longer if needed. Additional Requirements Ability to sit or stand for extended periods in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and office equipment; reach with hands and arms; bend, kneel, crouch and climb. Ability to climb ladders and step stools. Exposure to heat. Dexterity required for handling food items and dishes. Disclaimer The essential functions and requirements listed in this job description are not intended to be all-inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. DEFCON1MGMT #J-18808-Ljbffr