Executive Kitchen Manager

Walk-On's

The Executive Kitchen Manager (EKM) is responsible for all culinary operations of a Walk-On’s Bistreaux and Bar while exhibiting leadership and direction to the Heart of House (HOH) team. The EKM must have the ability to support a high volume, creative, scratch kitchen through impeccable recipe and spec knowledge, culinary techniques, and experience. He or she must be able to excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standards. The KM must promote a fun and welcoming work environment through positive reinforcement and teamwork. The KM must be able to motivate, coach, teach, develop, and inspire the Heart of House team to provide each guest with memorable food. Finally, the EKM must have the ability to build sales and maximize financial success through controlled food and labor costs.

Job Duties:

Ensures proper staffing levels by recruiting and interviewing talented kitchen staff members following company guidelines
Manages HOH team, including scheduling, performance feedback, and discipline
Is responsible for ongoing training and professional development of all Heart of House (HOH) team members
Responsible for motivating team daily to create and ensure a fun and successful work environment
Responsible for maintaining the highest food quality from the back door to the guest’s table
Effectively communicates with management team and corporate team to ensure effective and efficient operations without issue
Effectively builds trust with team members and fellow management by providing clear and honest communication and feedback
Responsible for maintaining all Walk-On’s standards and holding team to the same standards
Sets operational goals and follow-up plans for the HOH team while also holding him or herself responsible for goals.
Responsible for the implementation and adherence to all kitchen systems
Responsible for proper inventory procedures
Responsible for supporting and reinforcing highest food quality standards for the restaurant at all times through Walk-On’s systems and standards
Responsible for the implementation and adherence to Walk-On’s/Ecosure safety and sanitation guidelines
Responsible for financial success of the HOH through proper food cost, inventory levels, minimal waste, and labor costs.

Skills / Qualifications:

Must have 2 years of management experience in a full service, high volume restaurant.
Solid track record of success in previous assignments demonstrating upward career tracking
Strong communication and leadership skills
Culinary school background a plus

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Vacancy posted 11 hours ago

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