Kitchen Manager

Kitchen ManagerAs a Kitchen Manager, you will be responsible for managing the back-of-the house operations and achieving planned sales and profit levels for the restaurant through the implementation, management and enforcement of company policies, procedures, programs and performance standards. In addition, you will provide direction to back-of-house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.Responsibilities:Assists the General Manager in planning and analyzing administration and operations manpower.Responsible for achieving plan profit levels while ensuring maximum guest satisfaction.Assists in the planning and analysis of restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managersAssists General Manager in all aspects of employment and restaurant staffing including recruitment (interviewing and selecting), training, and conducting new hire orientation.Attends University of Perkins and successfully completes all coursework.Achieves and maintains ServSafe certification.Performs and is able to assist in all functions for all positions in the restaurant.Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures, performance standards, and specifications.Ensures managers and all team members are monitoring and overseeing food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food-borne illness.Ensures restaurant compliance to productivity and service standards by scheduling and staffing a sufficient number of well-trained and productive employees.Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.Ensures inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application.Ensures accurate financial data to include: restaurant supplies, inventories, food cost, payroll/productivity, and operating expenses.Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction.Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports.Attends scheduled restaurant and region team meetings; makes presentations to peers and management as requested.Qualifications:One to two years previous experience in a supervisory role; preferably in food productionHigh school diploma; some college or degree preferredMust be able to communicate clearly with employees, vendors and guestsMust be able to coordinate multiple tasks simultaneouslyPhysical Requirements / Environment / Work Conditions:Extensive standing without breaksExposure to heat, steam, smoke, cold and odorsBending, reaching, walkingMust be able to reach heights of approximately 6 feet and depths of 2.5 to 3 feetMust have high level of mobility/flexibility in space providedMust be able to fit through openings 30" wideMust be able to work irregular hours under heavy pressure/stress during busy timesMust be able to carry trays of food products weighing 20 pounds for distances up to 30 feetMust be able to lift up to 50 poundsCompensation: $58,000.00 - $65,000.00 per yearWe are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.