• Bachelor's degree or certification from culinary school is preferred
• A minimum of 3 years of full-service kitchen experience in a similar role
• In-depth knowledge of kitchen health and safety regulations

A Day In The Life

You'll ensure the kitchen staff follows all of our policies, including food preparation guidelines. You'll order supplies and monitor inventory levels to ensure we're always fully stocked on what's needed for each shift. And you will schedule shifts so that everything runs smoothly! The Kitchen Manager oversees daily operations by ordering stock and monitoring inventory levels while watching food preparation procedures & standard recipes and waste control.

• Creates weekly cook and dough schedules to accommodate business flow needs, individual
• staff schedules, and labor targets
• Follows the Via 313 recipe book with exactness and precision
• Leads weekly back-of-house meetings and schedules shift manager & trainer meetings as needed
• Works closely with and trains cooks and other workers in the preparation, cooking, and presentation of the food to Via 313 standards
• Monitors training processes and meets regularly with trainers to discuss staff member progress and goals
• Leader in quality control, food safety procedures, and restaurant food safety guidelines
• Checks and maintains proper food holding and refrigeration temperature control points. Monitors and enforces the use of temperature log
• Supervises and coordinates activities of cooks or workers engaged in food preparation
• Maintains back-of-house facilities and equipment to uphold the safety and cleanliness standards of the brand. Communicates with the General Manager when these standards cannot be met for any reason.
• Oversees all product orders and products received
• Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures
• Performs other duties as required by upper management

Job Requirements:  

• Extraordinary attention to detail
• Excellent verbal and written communication
• Collaborative, growth mindset and partnership-oriented
• Excellent problem solving and conflict management abilities
• Ability to multitask and complete tasks in a timely, accurate manner
• Willingness to attend training and obtain certifications as needed
• Food handlers permit
• Regular and predictable attendance

• Bachelor's degree or certification from culinary school is preferred
• A minimum of 3 years of full-service kitchen experience in a similar role
• In-depth knowledge of kitchen health and safety regulations

A Day In The Life

You'll ensure the kitchen staff follows all of our policies, including food preparation guidelines. You'll order supplies and monitor inventory levels to ensure we're always fully stocked on what's needed for each shift. And you will schedule shifts so that everything runs smoothly! The Kitchen Manager oversees daily operations by ordering stock and monitoring inventory levels while watching food preparation procedures & standard recipes and waste control.

• Creates weekly cook and dough schedules to accommodate business flow needs, individual
• staff schedules, and labor targets
• Follows the Via 313 recipe book with exactness and precision
• Leads weekly back-of-house meetings and schedules shift manager & trainer meetings as needed
• Works closely with and trains cooks and other workers in the preparation, cooking, and presentation of the food to Via 313 standards
• Monitors training processes and meets regularly with trainers to discuss staff member progress and goals
• Leader in quality control, food safety procedures, and restaurant food safety guidelines
• Checks and maintains proper food holding and refrigeration temperature control points. Monitors and enforces the use of temperature log
• Supervises and coordinates activities of cooks or workers engaged in food preparation
• Maintains back-of-house facilities and equipment to uphold the safety and cleanliness standards of the brand. Communicates with the General Manager when these standards cannot be met for any reason.
• Oversees all product orders and products received
• Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures
• Performs other duties as required by upper management

Job Requirements:  

• Extraordinary attention to detail
• Excellent verbal and written communication
• Collaborative, growth mindset and partnership-oriented
• Excellent problem solving and conflict management abilities
• Ability to multitask and complete tasks in a timely, accurate manner
• Willingness to attend training and obtain certifications as needed
• Food handlers permit
• Regular and predictable attendance