Kitchen Manager

Kitchen ManagerThe Kitchen Manager is responsible for the kitchen/back-of-the-house (“BOH”) operations as directed by the General Manager and Director of Operations. As the person responsible for the successful operation of the kitchen, the Kitchen Manager must work with the General Manager and Executive Chef to supervise menu development, kitchen service standards, kitchen quality control, and labor and food costs.Kitchen Essential Duties & ResponsibilitiesManage and direct all kitchen employees in a manner that promotes exemplary customer serviceWork with the General Manager to manage all labor costs and ensure properly staffed kitchens for all daily sales and upcoming eventsManage all recipes and menu development, food product quality and cost of goodsMeet with all kitchen and other BOH new hires when hiredDevelop and implement all kitchen and BOH safely and training programsWork with the General Manager and Director of Operations to prepare for any private events or buyouts the Company may haveProvide end of month numbers and proposed areas of improvement no later than the 5th of the following month to the General Manager, Director of Operations and CEOProvide recaps of the BOH operations no later than the 5th of the following month to the General Manager, Director of Operations and CEOFollow and enforce a concrete training program for each BOH position that will be a “living” document that will be continuingly updated and referenced by the kitchen leadsWork with the General Manager and Director of Operations and team on discounts contracts, and money saving programsMake sure that all food safety guidelines are followed including cooking temperatures, refrigeration, and other food safety requirementsMaintain a positive, high, well-balanced energy level throughout the entire shiftDemonstrate strong interpersonal communication skills in working effectively with kitchen and front of the house employees to ensure a warm, professional, and accommodating guest experiencePromote a safe working environment for employees and guests, which complies with all Company safety policies and all ServeSafe policies and proceduresKitchen Manager Specific Job Knowledge, Skill, and AbilityKnowledge of Teamwork and Toast POS systemAbility to manage employees to ensure the highest productivity in a high stress environment of a commercial kitchen for a busy downtown Nashville restaurant.Must manage and hold staff accountable for all policies and procedures including all policies in our employee handbookMust be able to create and adjust schedules for the department while knowing when to adjust labor with little oversight needed from the General Managers and Director of OperationsMust have extensive experience planning, coordinating, and executing corporate events and catering orders while ensuring exceptional guest service and operational excellenceAbility to communicate with employees whose primary language is Spanish and who may speak English only as a second language or not at allAbility to read, write and speak the English language to interact with guests, the public, and coworkersProficient verbal communication skillsAbility to work under pressure and professionally deal with stressful situations during busy periods in a loud, busy, and crowded environmentStrong interpersonal skills to provide overall guest satisfaction, be able to manage a large and diverse employee workforce and maintain staff moraleMust have extensive knowledge of food recipes and the ability to teach food recipesExtensive knowledge of safe usage of kitchen equipment and proper food handling requirementsBasic mathematical skillsKnowledge of daily maintenance and cleaning of venueMust have knowledge of all required legal documents, i.e., A.B.C., Health Department, Police, City, Etc.Qualification StandardsEducationHigh School Diploma preferredCollege or culinary degree preferredExperienceMinimum of three years of experience in a large commercial kitchen operation requiredThree years of experience as a supervisor in a large commercial kitchen operation preferredOne year of experience managing front-of-the-house daily operations, supervising staff, and ensuring efficient floor managementAgeMust be at least 21 years oldLicenses or CertificatesServSafe CertificationCPR certification and/or First Aid training preferredThe above statements are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Nothing in the job description restricts the Company’s right in its sole discretion to change, assign, or reassign duties and responsibilities at any time for any reason without notice.GroomingAll employees must wear the proper uniform and maintain a neat, clean and well-groomed appearance in accordance with the Company’s grooming standards.Physical Requirements/Working EnvironmentMust be able to work in an environment with constantly elevated temperaturesMust be able to work and move quickly in a tight-space environment in a safe manner without disrupting other employeesMust be able to lift at least 50 lbs.OtherApplicants with additional language skills preferredCompensation: $75,000 - $90,000 PER YEAR, Benefit Package, Bonus Plan, Paid Vacation, Parking and Cell Phone Reimbursement