Executive Kitchen Manager

Executive Kitchen Manager Job Description Template

Our company is looking for a Executive Kitchen Manager to join our team.

Responsibilities:

  • Leads Kitchen Community meetings based on the Cooper’s Hawk values, open communication, and an inspiring approach with the team;
  • Drives Sales by consistent, high-quality food and service standards;
  • Represents Cooper’s Hawk vision and values and creates a respectful, positive, and professional work environment;
  • Scratch Kitchen experience is preferred – chefs are definitely “working chefs”;
  • Demonstrates depth of knowledge in food quality and recipes;
  • Plans and communicates effectively with team and supervisors;
  • Oversees overall kitchen operations;
  • Understands and executes an action plan to achieve goals;
  • Drives revenue through sales growth and is able to control costs and drive profitability;
  • Builds teamwork through proper training, deployment, and communication;
  • Responsible for achieving monthly financial metrics in and involving Kitchen Managers to achieve results;
  • Adheres to policies and trains others on standard operating systems and procedures;
  • Ability in driving profitability and overall operational compliance;
  • Responsible for weekly food inventory and associated results;
  • Maintains consistent and high quality food, safety, sanitation, and facility standards.

Requirements:

  • Scratch kitchen experience preferred;
  • 2-3 years of Executive Kitchen Management experience in high volume, full service restaurant;
  • Proficient in Microsoft Office Suite (Excel, Outlook & Word);
  • Full understanding of kitchen management, including financials;
  • Ability to build and lead a strong team;
  • Extensive food knowledge and quality standards;
  • Motivate by being hands-on and leading by example;
  • Demonstrates financial acumen;
  • Excellent written and verbal communication skills;
  • Open to relocation anywhere in the continental United States;
  • Preferred certifications include ServSafe and state/local licensing requirements;
  • A minimum age requirement of 21 years;
  • Ability to read, understand, and communicate in English.