JOB TITLE: Kitchen Manager                                           

REPORTS TO: General Manager                                    CLASSIFICATION: Non-Exempt 

DEPARTMENT: Restaurant Operations                        LEVEL: Management 

SUMMARY OF POSITION: The Kitchen Manager serves as a Guest Service Ambassador by ensuring that the food we serve always meets or exceeds our standards of excellence always, especially non-peak times when the amount of food prepared is critical. While they report to the GM, it is expected that this person would take responsibility for setting the expectation for all kitchen team members to work as a team to maximize our productivity. The Kitchen Manager is the embodiment of living our standards at all times, whether it is cleanliness, organization, food safety, adherence to specs, or food quality. They are also responsible for the speed and accuracy of the team. The Kitchen Manager must be able to work effectively with limited supervision and demonstrate leadership in order to motivate others.    

ESSENTIAL DUTIES AND RESPONSIBILITIES:   

• This is a leadership position responsible for the hiring, development and retention, and operation of their team to support one of the most critical factors in our success, food quality  
• Manage our food quality standards by consistently monitoring the temperature of hot food as well as       ensuring that our cold food is stored according to standards  
• Responsible for maintaining food safety as the highest priority  
• Perform basic repairs as needed to the kitchen equipment or seek the help of a maintenance person who can perform repairs  
• Develop and cross-train all team members  
• Ensure a sense of urgency from all kitchen team members at all times  
• Assign daily workstations and manage breaks
• Ensure cleanliness  
• Partner with Shift Leaders, AMs, and GMs on any special requests relevant to the growth of the business   
• Manage the day-to-day operation   
• Enforce core values  
• Hold each other accountable  
• Improve performance daily  
• Accountability for inventory management  
• Accountability for SSA ordering  
• Quarterly scorecard, inclusive of all components related to cleanliness, food quality, and presentation  
• Competence in AND execution of all labor laws and food safety laws  
• Overall organization of the back of the house  

Specific Responsibilities  

• Provide oversight to the cleaning program as written  
• Ensure consistent and accurate records are kept for temperature logs, critical control points, etc.
• Ensure consistent application of the timed holding system  
• Monitor/manage breakfast waste daily  
• Monitor/manage cold entrée waste every Saturday (night shift)  
• Manage food cost related to all sub-category product mix gaps  
• Manage inventory rotation and product storage standards  
• Ensure all kitchen team members are following specs for prep procedures, recipe adherence, and cooking procedures  

KNOWLEDGE, SKILLS, AND ABILITIES:  

JOB TITLE: Kitchen Manager                                           

REPORTS TO: General Manager                                    CLASSIFICATION: Non-Exempt 

DEPARTMENT: Restaurant Operations                        LEVEL: Management 

SUMMARY OF POSITION: The Kitchen Manager serves as a Guest Service Ambassador by ensuring that the food we serve always meets or exceeds our standards of excellence always, especially non-peak times when the amount of food prepared is critical. While they report to the GM, it is expected that this person would take responsibility for setting the expectation for all kitchen team members to work as a team to maximize our productivity. The Kitchen Manager is the embodiment of living our standards at all times, whether it is cleanliness, organization, food safety, adherence to specs, or food quality. They are also responsible for the speed and accuracy of the team. The Kitchen Manager must be able to work effectively with limited supervision and demonstrate leadership in order to motivate others.    

ESSENTIAL DUTIES AND RESPONSIBILITIES:   

• This is a leadership position responsible for the hiring, development and retention, and operation of their team to support one of the most critical factors in our success, food quality  
• Manage our food quality standards by consistently monitoring the temperature of hot food as well as       ensuring that our cold food is stored according to standards  
• Responsible for maintaining food safety as the highest priority  
• Perform basic repairs as needed to the kitchen equipment or seek the help of a maintenance person who can perform repairs  
• Develop and cross-train all team members  
• Ensure a sense of urgency from all kitchen team members at all times  
• Assign daily workstations and manage breaks
• Ensure cleanliness  
• Partner with Shift Leaders, AMs, and GMs on any special requests relevant to the growth of the business   
• Manage the day-to-day operation   
• Enforce core values  
• Hold each other accountable  
• Improve performance daily  
• Accountability for inventory management  
• Accountability for SSA ordering  
• Quarterly scorecard, inclusive of all components related to cleanliness, food quality, and presentation  
• Competence in AND execution of all labor laws and food safety laws  
• Overall organization of the back of the house  

Specific Responsibilities  

• Provide oversight to the cleaning program as written  
• Ensure consistent and accurate records are kept for temperature logs, critical control points, etc.
• Ensure consistent application of the timed holding system  
• Monitor/manage breakfast waste daily  
• Monitor/manage cold entrée waste every Saturday (night shift)  
• Manage food cost related to all sub-category product mix gaps  
• Manage inventory rotation and product storage standards  
• Ensure all kitchen team members are following specs for prep procedures, recipe adherence, and cooking procedures  

KNOWLEDGE, SKILLS, AND ABILITIES: