Kitchen Manager

Summary Acts as the coordinator of kitchen resources with a focus on recipe adherence, customer satisfaction, financial responsibility while executing exceptional food safety and sanitation Essential Duties and Responsibilities Knows the GAB mission statement and can execute Welcomes guests using the 10-4 rule Prepares schedule for kitchen employees; Line Cooks, Prep Cooks and Dishwashers, relays to GM for inclusion on the scheduling platform Monitors the production of and flow of food Controls costs associated with labor and waste Facilitates kitchen meetings and attends management meetings Trains all kitchen employees Maintains a clean work area following company standards and city/state health codes Processes inventory, checks stock and ensures adequate stock levels Manages ordering, purchasing, verifying costs and product quality upon receiving of all deliveries Sets goals to improve quality, productivity, morale and customer satisfaction Provides supportive practices, commitment and leadership with integrity, patience and discipline Possesses a valid Food Manager Safety Certification required by city/state guidelines and ensures the kitchen team maintains current food safety certifications Manages preventative maintenance of all kitchen equipment and reports any issues Execute LTO’s and new menu item roll-outs in accordance with the company standard All LTO’s must be approved by the Operations Director Required Skills and Education Oral and Written Communication Strong Supervisory Skills Interviewing/hiring and Training Diplomacy Organization Keyboard Skills/Familiarity with ordering platforms Professionalism Time Management Mathematical expertise to scale recipes and calculate ordering quantities for projected business increases High school diploma or general education degree (GED) Two to four years kitchen management experience and/or training Valid Food Handlers Certification #J-18808-Ljbffr Goddess-and-the-Bake