Job Overview

The Kitchen Manager is second in command of our kitchen. You will follow our Executive Chef’s specifications and guidelines. The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers’ satisfaction.

 Responsibilities and Duties

·         Help in the preparation and design of all food and drinks menus

·         Produce high quality plates both design and taste wise

·         Ensure that the kitchen operates in a timely way that meets our quality standards

·         Fill in for the Executive Chef in planning and directing food preparation when necessary

·         Resourcefully solve any issues that arise and seize control of any problematic situation

·         Manage and train kitchen staff, establish work schedule and assess staff’s performance

·         Order supplies to stock inventory appropriately

·         Comply with and enforce sanitation regulations and safety standards

·         Maintain a positive and professional approach with coworkers and customers

Requirements

•  Proven working experience as an executive chef/sous chef/kitchen manager in a high-volume kitchen
•  Excellent record of kitchen management
•  Ability to spot and resolve problems efficiently
•  Capable of delegating multiple tasks
•  Communication, organization & leadership skills
•  Flexible schedule and able to work during early mornings, weekends and holidays
•  Keep up with cooking trends and best practices
•  Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

BS degree in culinary science or related certificate, is a plus but not required!

Benefits Offered

·         Employer Paid Health Insurance: Low-Deductible PPO Plans

·         Dental, Life & Vision Insurance 

·         Generous Employee + Guest Discounts at all Restaurant Locations 

·         Paid Vacation/Sick Time   

Job Overview

The Kitchen Manager is second in command of our kitchen. You will follow our Executive Chef’s specifications and guidelines. The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers’ satisfaction.

 Responsibilities and Duties

·         Help in the preparation and design of all food and drinks menus

·         Produce high quality plates both design and taste wise

·         Ensure that the kitchen operates in a timely way that meets our quality standards

·         Fill in for the Executive Chef in planning and directing food preparation when necessary

·         Resourcefully solve any issues that arise and seize control of any problematic situation

·         Manage and train kitchen staff, establish work schedule and assess staff’s performance

·         Order supplies to stock inventory appropriately

·         Comply with and enforce sanitation regulations and safety standards

·         Maintain a positive and professional approach with coworkers and customers

Requirements

•  Proven working experience as an executive chef/sous chef/kitchen manager in a high-volume kitchen
•  Excellent record of kitchen management
•  Ability to spot and resolve problems efficiently
•  Capable of delegating multiple tasks
•  Communication, organization & leadership skills
•  Flexible schedule and able to work during early mornings, weekends and holidays
•  Keep up with cooking trends and best practices
•  Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

BS degree in culinary science or related certificate, is a plus but not required!

Benefits Offered

·         Employer Paid Health Insurance: Low-Deductible PPO Plans

·         Dental, Life & Vision Insurance 

·         Generous Employee + Guest Discounts at all Restaurant Locations 

·         Paid Vacation/Sick Time