Kitchen Manager

Kitchen Manager

Compensation Range: $85,000.00 - $95,000.00 Plus Incentive Bonus Based On Performance

Location: 4255 W COLFAX AVE, DENVER, Colorado, 80204

The Kitchen Manager is a developer of people, a culinary superstar, and a fundamental part of the venue leadership team responsible for maximizing profits and controlling all aspects of kitchen operations - including but not limited to food quality, ordering pars, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, safety and sanitation practices, and systems and productivity. A recipe for success in this role is equal parts people development, creating amazing and delicious experiences for our guests, and a focus on financial discipline to drive results.

What We Offer

• A fun workplace where you can be yourself and do awesome work!
• Free movies & food
• Paid time off
• Competitive pay
• Flexible scheduling
• Medical, dental, vision, FSA, HSA, and voluntary benefits are available for all full-time and part-time teammates

Our Mission

To Ensure Every Guest and Teammate Has An Awesome Experience And Is Excited To Come Back

Core Role Responsibilities: Grow Revenue + Control Costs

• Monitors inventory and reports results to the General Manager; develops hourly teams on the appropriate utilization of the inventory system
• Maintains, controls, and develops teams' food cost acumen by properly ordering and receiving products - utilizing PMIX to minimize waste and establish accurate pars/prep lists
• Maintains appropriate staffing levels by tracking labor and maintaining budgeted staffing expectations - interviews and hires rockstar kitchen teammates
• Actively participates in the core menu and LTO rollouts, including planning necessary item rotation, depletion, additions, and team training
• Maintains appropriate small ware supplies and ordering practices

Optimize The Guest Experience

• Upholds standards of behavior as defined by the company's Core Values, Code of Conduct, and Operational Guidelines
• Ensures a safe and sanitary working environment that minimizes the risk of incident, injury, and food handling-related issues
• Sets high food quality expectations by maintaining and coaching recipe adherence, line checks, portion controls, pristine cleanliness, organization, appropriate food storage, and sanitation standards
• Consistently reviews ticket times, ensuring all food is promptly made and delivered

Lead Your Team

• Conducts thorough line checks, temperature logs, and other required kitchen systems promptly, utilizing these as a coaching tool for staff members
• Schedules kitchen teams - utilizing forecasting and labor pro forma tools, posting and communicating schedules timely so our teams can plan appropriately
• Leads by example and coaches communication between all roles within the venue
• Maintains the kitchen communications board - verifies teammate knowledge and understanding of the information provided
• Conducts daily shift meetings and larger kitchen team meetings to keep the team informed and engaged

Qualifications

• 3+ years of experience managing a kitchen in a high-volume dine-in theater, restaurant, or entertainment venue
• Direct experience managing Food & Beverage COGS, controlling kitchen labor budgets, and inventory management.
• ServSafe Certification, local Health Cards (as required)
• Positive, fun, coachable, and open-minded approach to life
• Excellent communication skills - verbal and written
• Maniacal focus on guest experience
• Resourceful problem-solving skills - loves a puzzle!
• Proven record of high standards
• Able to work 45 hours minimum; higher volume seasons and heavier work weeks are expected
• Basic computer knowledge (Microsoft Office and G-Suite) and office skills required
• Ready and excited to work volume - weekends and holidays required

Working Conditions

• Restaurant environment. Moderate to high noise levels. The work involves a majority of standing, bending, stooping, twisting, climbing, and some lifting up to 50 lbs.

Hazards

• Only those present in a normal restaurant setting; no known significant hazards. Work performed in the restaurant has minimal exposure to cleaning chemicals and cooking equipment, along with minimal machinery with moving parts.
• Ability to climb stairs

Our Core Values

DO THE RIGHT THING We strive to be a force of good in our company, in our industry and in the world. We stand up for our beliefs even when it is hard. We start from a place of kindness. FOSTER COMMUNITY We value what is unique about each other and celebrate our differences. We treat each other with respect, support each other's passions, and help each other grow. We welcome healthy debate but don't tolerate intolerance. We take this commitment outside our 4 walls, creating neighborhood theaters that are deeply tied to the local community. BOLDLY GO Like the crew of the Starship Enterprise™, we seek out new experiences and pursue innovation in all of our work. We take risks and chart new territory. We learn from our mistakes and continuously improve. GIVE A SH!T We are passionate about creating awesome experiences. We obsess over every detail and take pride in our work because we know it makes all the difference to our guests and our teammates. Our pursuit of excellence drives us to do our best.

Company: Alamo Drafthouse Cinema