Kitchen Director

Kitchen Director

Oversee and coordinate the execution of kitchen-orientated needs such as operational excellence, cleanliness, maintenance, vendor communication, financial health, safety, speed, quality and presentation of product in regards to operational requirements. In addition, the Kitchen Director oversees hiring, onboarding, training, and scheduling. The Kitchen Director is also responsible for leading the Kitchen Assistant Director, Food Safety & Quality Supervisor, Training Supervisor, Facilities & Maintenance Director, and Shift Leaders with the growth and development of our team both personally and professionally.

Measurements:

• Profit > 13%

• Actual Food Cost ≤ Target Food Cost

• Kitchen Productivity > 58%

• CEM's = Top 20% Quarterly in each individual temp/taste category, speed of service, portion size, taste, and order accuracy.

• Safe score of 90%

Hour Allocation:

5-10 leadership hours per week

• 30-35 operational hours per week + on call

Requirements:

1. Obtain or be in the process of pursuing higher-level degree plan
2. Demonstrate a heart of leadership at all times
3. Able to analyze problems and create solutions self sufficiently
4. Back of house and front of house operational knowledge is required
5. Managers Food Handler Permit
6. Able to work most/all holidays & EOM
7. Able to be on call and work overtime

Work schedule

• On call
• Weekend availability
• Holidays
• Overtime

Supplemental pay

• Bonus pay

Benefits

• Paid time off
• Health insurance
• Dental insurance
• Vision insurance
• 401(k) matching
• Employee discount
• Paid training