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 working 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 and/or 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
·
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
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 working 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 and/or 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
·
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
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