Kitchen Manager- Panda Express- Denver International Airport- FullTime

ESSENTIAL DUTIES/RESPONSIBLITIES:

• Actively prepare, cook, and serve menu items during scheduled shifts while ensuring food quality, consistency, and adherence to company standards.
• Lead and supervise daily back-of-house operations, assigning and prioritizing work to maximize productivity and efficiency.
• Conduct daily line-ups and provide direction, coaching, and training to kitchen associates.
• Recruit, hire, onboard, train, develop, and evaluate kitchen team members.
• Manage employee relations, including coaching, counseling, performance reviews, corrective action, and recognition programs.
• Monitor food inventory, maintain par levels, conduct inventories, and order food, supplies, equipment as needed.
• Control food costs, minimize waste, and support profitability through effective inventory and menu cost management.
• Ensure compliance with all company, brand, food safety, sanitation, health, and workplace safety standards.
• Monitor proper food storage, labeling, rotation, temperature logs, and required operational records.
• Maintain kitchen equipment and coordinate repairs, maintenance, and replacement as necessary.
• Foster a safe, clean, organized, and positive work environment.
• Support overall restaurant operations and perform other duties as assigned.

DECISION-MAKING AUTHORITY:
Position makes recommendations with respect to assigned unit to upper level management.

QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The position requires a working knowledge of large quantity food preparation methods and procedures, record keeping, food safety, kitchen sanitation, and guest service. Must have sufficient communication skills to project a positive image and convey basic information to staff. Basic knowledge and skilled in operation, maintaining and cleaning kitchen equipment. Requires the ability to read and understand written directions and recipes and to calculate weights and measurements. Must be able to learn, understand, and apply safety and sanitation regulations.

Physical Abilities:
Requires the ability to stand for extended periods of time, bend, kneel, and stoop. Requires sustained lifting of light to medium (under 25 pounds) and occasional lifting of heavy objects up to 50 pounds. Requires the ability to handle hot material and work in an environment dominated by wide temperature extremes. Requires sufficient hand coordination to use kitchen utensils and equipment and move and position hot material.

Education/Previous Experience:
High school diploma or equivalent. Completion of technical or culinary program or training, or equivalent of 4-5 years of demonstrated leadership in kitchen or food service management experience. Must be able to obtain ServSafe Food Safety certification.

Language Skills:
Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff.

Mathematical Skills:
Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

Reasoning Ability:
Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.

PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand during 6-8hr shift, and use hands to manipulate and operate objects, tools or controls; Reaches, bends, stoops, shakes, stirs and wipes; The employee is frequently required to reach with hands and arms and taste or smell; The employee must be able to hear well amongst loud background noise; Employee must occasionally lift and/or move up to 50-pound cases several times per shift.

WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

TRAVEL:
No travel required.