Job Description:

Under the general guidance of the Executive Chef and/or Chef de Cuisine, the Kitchen Manager servers as the back of house shift supervisor and is responsible for setting a positive tone and effective flow in the kitchen, overseeing opening and closing procedures, performing daily food safety and qualify checks, and leading pre-shift meetings. When leading the back of house team, the Kitchen Manager will also be responsible for submitting nightly reports, maintaining vendor relationships, and communicating with the Chef or Front of House Management team regarding any important issues. The Kitchen Manager should also be fully versed in and capable of performing all positions as needed. With oversight from their Chefs, Kitchen Manager may also assist with interviewing, selecting, and training staff. 

Duties & Functions:

• Conduct opening procedures including receiving products, checking invoices, and completing temperature logs
• Manage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed
• Assist with budgeting and inventory including counting food and dry goods for inventory
• Ensure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logs
• Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues
• Ensure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessary
• Train new hires on their stations and be willing and available to cover any station on an as-needed basis
• Expedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met 
• Conduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts
• Effectively implement new menu rollouts and educate team members on said rollouts 
• Promote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Report potential safety hazards and operational inconsistencies

Specific Job Knowledge & Skills:

• High School diploma, GED, or equivalent preferred
• Must be fully trained and capable of performing any back of house position and be willing to train or cover any station on an as-needed basis. Once hired, the Sous Chef must learn the full menu and must maintain complete menu knowledge on an ongoing basis
• Must be well organized, capable of multi-tasking and detail oriented
• Leadership skills and ability to make decisions quickly and work in a fast-paced, high pressure environment
• Ability to develop and maintain positive working relationships, foster an environment of teamwork, and maintain respect and confidentiality
• Capable of working overtime, weekends, evenings, holidays, and special events as needed
• Strong verbal and written communication skills in English; bilingual English/Spanish preferred
• Basic computer skills required
• Knowledge of the industry and relevant health and safety regulations. Current Manager Food Handlers card

Physical Abilities:

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waist
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting
• Stand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Requires manual ability to use, carry, and operate all necessary equipment 

Job Description:

Under the general guidance of the Executive Chef and/or Chef de Cuisine, the Kitchen Manager servers as the back of house shift supervisor and is responsible for setting a positive tone and effective flow in the kitchen, overseeing opening and closing procedures, performing daily food safety and qualify checks, and leading pre-shift meetings. When leading the back of house team, the Kitchen Manager will also be responsible for submitting nightly reports, maintaining vendor relationships, and communicating with the Chef or Front of House Management team regarding any important issues. The Kitchen Manager should also be fully versed in and capable of performing all positions as needed. With oversight from their Chefs, Kitchen Manager may also assist with interviewing, selecting, and training staff. 

Duties & Functions:

• Conduct opening procedures including receiving products, checking invoices, and completing temperature logs
• Manage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed
• Assist with budgeting and inventory including counting food and dry goods for inventory
• Ensure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logs
• Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues
• Ensure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessary
• Train new hires on their stations and be willing and available to cover any station on an as-needed basis
• Expedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met 
• Conduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts
• Effectively implement new menu rollouts and educate team members on said rollouts 
• Promote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Report potential safety hazards and operational inconsistencies

Specific Job Knowledge & Skills:

• High School diploma, GED, or equivalent preferred
• Must be fully trained and capable of performing any back of house position and be willing to train or cover any station on an as-needed basis. Once hired, the Sous Chef must learn the full menu and must maintain complete menu knowledge on an ongoing basis
• Must be well organized, capable of multi-tasking and detail oriented
• Leadership skills and ability to make decisions quickly and work in a fast-paced, high pressure environment
• Ability to develop and maintain positive working relationships, foster an environment of teamwork, and maintain respect and confidentiality
• Capable of working overtime, weekends, evenings, holidays, and special events as needed
• Strong verbal and written communication skills in English; bilingual English/Spanish preferred
• Basic computer skills required
• Knowledge of the industry and relevant health and safety regulations. Current Manager Food Handlers card

Physical Abilities:

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waist
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting
• Stand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Requires manual ability to use, carry, and operate all necessary equipment