Kitchen Manager

Kitchen ManagerAs the Kitchen Manager, you are responsible for overall execution and oversee of food preparation, cooking, ordering supplies, scheduling shifts, and monitoring inventory levels for the restaurant's daily operations. Additionally, you are responsible for understanding the business needs communicating with the service workers off and on site. You will work under the supervision of the Executive Chef as well as the General Manager.ResponsibilitiesKnowledgeable of all menu items offered at the restaurant/food truck including preparation method, ingredients, portion size, and costs.Determines par levels for daily needs and accurately prepares and communicates the prep list and executes food items with an average of no more than 2% waste of the unused products.Preps and verifies that all menu items are executed according to our company quality standards 100% of the time.Follows the receiving and storage processes with 100% accuracy.Maintain the kitchen by sanitizing prep areas before and after use and making sure that all knives and critical equipment are clean.Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to the scheduled time.Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits.Oversee kitchen staff in the service style of the restaurant and standard operating procedures including safety and sanitation expectations.Assigns daily side work and running side work for kitchen staff to ensure the restaurant and kitchen run efficiently.Oversee cleanliness of staff, kitchen area, and quickly correct and report any health hazards and code violations.Check food storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/ organization deficiencies.Accurately perform weekly food inventories and analyze numbers to meet food cost targets.Assist in seeking to provide staff coverage in case of employee absence and adjust staffing as necessary to meet business demands.Ensure that staff report to work as scheduled and document any late or absent employees according to policies.Meets all policies stated in the employee handbook including uniform, appearance, and grooming standards.Follows all end-of-shift checkout procedures with 100% accuracy.Maintains a positive team environment by assisting other team members with their station duties and side-work when there is a need and/or when available.Attend designated training and scheduled meetings to acquire and maintain the proper certifications according to job requirements.Ensure that operations are MWR compliant.All other duties as assigned.Qualifications2+ years of management experience.5+ years of kitchen experience.Must be at least 18 years old.Must be able to work 50+ hours a week depending on business needs.Must be able to read and communicate in English clearly and effectively.Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently.Must demonstrate enthusiasm and commitment to guest satisfaction.Must have a valid health card or equivalent.Must be able to perform simple math calculations and understand units and measures.Must be able to stand and exert well-paced mobility for the duration of a scheduled shift.Must have the ability to stand and walk for extended periods of time.Must have the ability to lift, stoop, and bend.Must be reliable and punctualMust be able to work well with othersBenefits/Perks for Eligible EmployeesPaid Time OffBereavement LeaveEmergency DaysReferral ProgramEmployee DiscountsSkechers Direct ProgramManagement Bonus ProgramMedical/Dental BenefitsGroup Life InsuranceUniversal Life InsuranceShort-Term Disability401(k)Compensation: $60,000.00 - $65,000.00 per year