Kitchen Manager

JOB TITLE Chef/Kitchen Manager REPORTS TO: Brand Operations Manager SUPERVISES: Assistant Kitchen Manager, Shift Manager, Cooks, Prep Cooks, Dishwashers JOB SUMMARY The Kitchen Manager at Hi-Pointe Drive‑In is responsible for managing the kitchen of one of St. Louis's best fast casual restaurants and leading a team of high achievers who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve a lot of burgers. Although the Kitchen Manager is responsible for profitability, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi‑Pointe wouldn't be the best burger in St. Louis without flawless execution of the food. The Kitchen Manager is expected to execute company recipes and food standards and be able to think outside the box with our "daily creations" (check our Instagram @hipointedrivein). JOB RESPONSIBILITIES Hiring, training, and developing the BOH team, which consists of 15‑25 team members Flawless shift execution Working with shift leaders to become better leaders and execute shifts independently Managing BOH labor costs which include weekly scheduling for the BOH team Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc. Creating daily specials that are crazy enough to be considered Hi. Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc. Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team Streamlining the kitchen processes to maintain fast casual ticket times Creating and maintaining a positive culture where people want to work and are pushed to be their best. Taking care of your kitchen by ensuring all equipment used is in safe working condition, checked, and regularly serviced Maintaining and delegating checklists to ensure the effective running of the kitchen. Regularly testing products to ensure the quality and execution of recipes meets the standards we set. Communicating company messages to BOH staff to inform them of any changes to products or policies. Ensuring all team members meet all restaurant standards for safety and food handling. Adhering to company standards, including personal hygiene and appearance Assisting in community‑related events, festivals, etc. Serving as an ambassador of Hi. And having pride in who we are Any other tasks as assigned by your manager. WORK ENVIRONMENT Here are a few sayings that define what we care most about… Hi‑Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe that success is inevitable by focusing on the things that matter most. Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgers. We show it. And that's what hospitality smells like. People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future. Chef‑Driven – Great does not just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you're tasting. The General Manager must understand what it takes to manage and build a people‑first business while having the discipline to maintain a thriving operation. REQUIRED QUALIFICATIONS Minimum of 5 years of restaurant experience required; 1‑3 years in a management or supervisory capacity in a restaurant or the retail/hospitality industry preferred High school diploma or equivalent required; some college preferred ServSafe Certification HepatitisA vaccination record #J-18808-Ljbffr