Kitchen Manager

Breakfast classics are remixed and reimagined at Hash Kitchen, a buzzy brunchery with Instagrammable, creative daytime dishes and an exceptional, interactive build-your-own Bloody Mary bar where guests can customize their cocktail from start to finish with house-made Bloody Mary mixes, house-infused spirits, and over 50 craft toppings. The innovative concept combines chef-driven food and an elevated cocktail program with a next-level, brunch-centric atmosphere complete with social-media-worthy wall art and rotating guest DJs and turntables on the weekends. Compensation: $65,000–$75,000 base salarydepending on experience, plus bonus potential up to $6,500, along withgenerous perks and benefits. A kitchen that closes before dinnerstarts. No closing shifts,no dinner rush, no midnight breakdown, no Saturday night double. Imagine beinghome before the dinner rush starts and getting back the time with your friendsand family that restaurants usually take. As a Kitchen Manager for Hash Kitchen,you will run the back of house operations in a High-Volume restaurant, scratchcooking, breakfast through lunch. Be home for dinner with your family insteadof cooking someone else’s. Why our Kitchen Managersstay Every night off — we're a breakfast & lunch concept,so your evenings are yours Every night off. Your last ticket is inthe window by mid-afternoon. That is not a perk we invented for the ad — it ishow the business is built Real cooking. Scratch sauces, house-madeeverything, a chef-driven menu across three dayparts. If you are tired ofopening bags, this is a different job. A real bonus you can move. Up to $6,500,tied to food cost, waste, and quality — the numbers you actually control. Health, dental, vision, and PTO, Benefits from day one eligibility. What the job actuallyis As the KM You own the back of house. Practically, thatmeans four things: Ownthe food. Recipes to spec, every time. Ticket times, plate quality, andconsistency across breakfast, brunch, and lunch. When a plate is wrong, it doesnot leave your kitchen. Ownfood cost. Ordering, receiving, storage, requisition, waste, and inventory.This is your line on the P&L, and you will read it weekly with your GM. Buildthe BOH team. Hire, train, and develop cooks and prep. Weekly BOH meeting,cook and dough schedules built to the forecast and to labor targets, and abench deep enough that a callout is not a crisis. Buildthe BOH team. Hire, train, and develop cooks and prep. Weekly BOH meeting,cook and dough schedules built to the forecast and to labor targets, and abench deep enough that a callout is not a crisis. You reportto your General Manager What we are looking for 3+ years leading a kitchen — sous chef,kitchen manager, or exec — in a high-volume, full-service restaurant. You can hold a food cost. You havecarried a number and hit it, and you can explain what moved it when you didnot. You can teach a line cook. Culinaryschool is welcome and not required. What matters is whether the person next toyou gets better. Detail where it counts. The undated container,the temp log nobody filled in, the plate that should go back. In-depth knowledge of kitchen health andsafety regulations. ServSafe and Food Manager's certification (orwilling to get both — we pay for it), and comfort with basic computer andscheduling tools. Who weare: HashKitchen started in 2015 as one Phoenix restaurant built on a simple idea:breakfast deserves a chef. Chef Joey Maggiore grew up in his father Tomaso'skitchens and brought that cooking to the daypart nobody was taking seriously,breakfast and lunch. Elevenyears later we are across Arizona, Utah, and Texas, and the kitchen has grownwith us — breakfast, brunch, and lunch, made from scratch, alongside thebuild-your-own bloody Mary bar we are known for: house-made mixes,house-infused spirits, and over 50 craft toppings. We arestill a chef-driven restaurant company, running three-day parts in everybuilding. And because we close mid-afternoon, we are proving that a career inrestaurants does not have to cost you your nights. WORKINGCONDITIONS: Positionrequires qualified individuals to see, hear and speak (verbally and audibly).Required to ascend and descend stairs; sit and stand for extended periods oftime; lift up to 50 pounds, bend, stoop and kneel. May be required to workoutside in various weather conditions. May be required to work on a computerfor extended periods of time, including viewing the screen, using a mouse,manipulating a keyboard with hands, and reaching with arms. May be asked todrive or travel by car, air, or other transportation for business purposes.Must be able to function effectively in a fast-paced working environment. Mustbe able to report to work responsive, free from sedatives, and in anon-sedative state. Must disclose prescribed and/or over-the-counterpharmaceuticals that may impair or affect the ability to perform the job'sessential functions. Natural and regular stressors occur on the job. HashKitchen is an equal opportunity employer and expressly prohibits any form ofworkplace harassment based on race, color, religion, gender, sexualorientation, gender identity or expression, national origin, age, geneticinformation, veteran status, or pregnancy. We use eVerify to confirm U.S. Employment eligibility. We run background checks on all new hires in this position. #J-18808-Ljbffr Hash Kitchen Arizona