Accessibility
Category
Quick Casual
Cuisine
Japanese
  • Summary
  • Description
  • Skills
Summary
Kitchen Manager
Salary To be discussed
Schedule Full Time
Experience Minimum 3 years of experience
Location 1482 N Milwaukee Ave, Chicago, IL 60622, USA
Category Quick Casual
Cuisine Japanese

Kitchen Manager


Description
Kitchen Manager

Kizuki Kitchen Manager leads the Back of the House daily operation and talent resource. KM’s focus is to always meet or exceeds the Kizuki operating standard of excellence at all time while growing and coaching talents.

He / She manages inventories, performs administrative paper work, controls prime costs as it relates to product and labor, controllable expenses to ensure budgets are met, sets up goals/plans for sales increase and cost reduction while managing part of the menu.

Summary of Key Responsibilities

• Customer-Service: Being friendly and courteous when helping both internal and external customers and receiving feedbacks.
• Management and Attention to Detail: Managing and elevating back of the house standards, controlling food costs and raising food quality on the daily bases.
• Leadership: Lead in the back of house by rallying their team during heavy shifts, resolving conflicts and getting the job done.
• Organization: Keeping work schedules, shipments, cleaning schedules and more organized is crucial to the job.
• Problem-Solving: Dealing with employee conflict, irate customers and wrong stock orders is part of a kitchen managers job. Being able to come up with a solution quickly is a needed skill.
• Speaking Skills: Kitchen managers need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.
• Stamina: Kitchen managers can expect long days around hot cooking elements, much of it on their feet.
• Excel in inventory management including ordering supplies, food and ingredients based on rapidly shifting demand
• Hire and train kitchen staff in all stations based on needs and maintain a highly production team working under an efficient schedule that meets labor budget.
• Obtain Skill and knowledge for all equipment maintenance and repairs on kitchen appliances
• Assist the Restaurant Manager with menu changes and adjustments based on seasonal availability
• Follow thru on daily quality check by performing all company direct quality check list and maintain high standard in the store.


Requirement
• Maintain regular and consistent attendance and punctuality, with or without reasonable accommodation
• Available to work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays
• Able to be stand and work on his/her feet for minimum of 8 hour per workday.
• Meet store operating policies and standards, including providing quality beverages and food products, cash handling and store safety and security, with or without reasonable accommodation
• Comply with, coach and model a professional and clean Kizuki dress code
• MAST Certification. Food Handlers Permit/Alcohol Serving Permit

Knowledge/Skills
• Ability to develop positive working relationships with all restaurant personnel
• Ability to speak clearly and listen attentively to guests and employees
• Ability to speak, read, and understand the primary language(s) of the work location
• Knowledge of and the ability to use a PC and Microsoft Office Suite
• Ability to adapt and succeed in a fast paced environment
• Ability to provide exceptional customer service
• Ability to lead and develop people
• Strong organizational, interpersonal and problem solving skills
• Entrepreneurial mentality with experience in a sales focused environment


Work Experience
• Three years progressively responsible restaurant experience and one year management experience
• Minimum High School or GED


Kitchen Manager

Kizuki Kitchen Manager leads the Back of the House daily operation and talent resource. KM’s focus is to always meet or exceeds the Kizuki operating standard of excellence at all time while growing and coaching talents.

He / She manages inventories, performs administrative paper work, controls prime costs as it relates to product and labor, controllable expenses to ensure budgets are met, sets up goals/plans for sales increase and cost reduction while managing part of the menu.

Summary of Key Responsibilities

• Customer-Service: Being friendly and courteous when helping both internal and external customers and receiving feedbacks.
• Management and Attention to Detail: Managing and elevating back of the house standards, controlling food costs and raising food quality on the daily bases.
• Leadership: Lead in the back of house by rallying their team during heavy shifts, resolving conflicts and getting the job done.
• Organization: Keeping work schedules, shipments, cleaning schedules and more organized is crucial to the job.
• Problem-Solving: Dealing with employee conflict, irate customers and wrong stock orders is part of a kitchen managers job. Being able to come up with a solution quickly is a needed skill.
• Speaking Skills: Kitchen managers need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.
• Stamina: Kitchen managers can expect long days around hot cooking elements, much of it on their feet.
• Excel in inventory management including ordering supplies, food and ingredients based on rapidly shifting demand
• Hire and train kitchen staff in all stations based on needs and maintain a highly production team working under an efficient schedule that meets labor budget.
• Obtain Skill and knowledge for all equipment maintenance and repairs on kitchen appliances
• Assist the Restaurant Manager with menu changes and adjustments based on seasonal availability
• Follow thru on daily quality check by performing all company direct quality check list and maintain high standard in the store.


Requirement
• Maintain regular and consistent attendance and punctuality, with or without reasonable accommodation
• Available to work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays
• Able to be stand and work on his/her feet for minimum of 8 hour per workday.
• Meet store operating policies and standards, including providing quality beverages and food products, cash handling and store safety and security, with or without reasonable accommodation
• Comply with, coach and model a professional and clean Kizuki dress code
• MAST Certification. Food Handlers Permit/Alcohol Serving Permit

Knowledge/Skills
• Ability to develop positive working relationships with all restaurant personnel
• Ability to speak clearly and listen attentively to guests and employees
• Ability to speak, read, and understand the primary language(s) of the work location
• Knowledge of and the ability to use a PC and Microsoft Office Suite
• Ability to adapt and succeed in a fast paced environment
• Ability to provide exceptional customer service
• Ability to lead and develop people
• Strong organizational, interpersonal and problem solving skills
• Entrepreneurial mentality with experience in a sales focused environment


Work Experience
• Three years progressively responsible restaurant experience and one year management experience
• Minimum High School or GED



Details
Salary To be discussed
Schedule Full Time
Experience Minimum 3 years of experience
Location 1482 N Milwaukee Ave, Chicago, IL 60622, USA
Category Quick Casual
Cuisine Japanese

Skills
Inventory Management
Staff Scheduling
Menu Development
Microsoft Office
Casual Dining Experience
Able to lift 30+ pounds
Fast-Paced Experience
Fluent in English
Culinary Degree/Training
Customer Service Skill
Food Handler Permit
Labot Cost Managment
Sanitation Management Permit
Team Building Skill
Coaching Skill
By applying you confirm you have these skills.

expired job post

1482 N Milwaukee Ave, Chicago, IL 60622, USA