Kitchen Manager

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Responsibilities:
• Provide direction to team members in order to achieve restaurant goals
• Consistently review restaurant operations to identify any problems, concerns and opportunities for improvement
• Create a positive guest experience by delivering a high level of service and food quality
• Provide coaching and feedback to team members and assess performance on an ongoing basis
• Manage and motivate team members through positive and respectful leadership
• Consistently monitor and manage kitchen staffing levels to ensure team members are capable and professionally developed
• Assist with menu development and pricing
• Responsible for all food orders and maintaining positive relationships with all food vendors
• Oversee with the assistance of the Managing Director (Jason Glunt) all kitchen hiring, coaching, counseling, terminations and scheduling, including a weekly meeting and a monthly management meeting
• Responsible for assuring all Health Department standards and OSHA compliance are met in the kitchen area at all times
• Responsible for all kitchen inventory and for achieving or exceeding the written restaurant budgets for the work unit (i.e., food cost, food efficiencies, labor cost and direct kitchen expenses)
• Assists in maintaining current kitchen schedules, staffing templates, staff files, ordering and production targets
• Oversees all phases of food procurement, production and service, including storage and rotation, food preparation, recipe adherence, plate presentation and service and production time standards
• Responsible for conducting daily line checks and ensuring that clear feedback is provided to the entire kitchen team for items that need to be corrected
• Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits and training staff on proper sanitation guidelines
• Ensures that the kitchen staff avoids cross-contamination, improper food handling and/or storage practices, etc., through proper training and supervision

Knowledge, skills and requirements:
• Must have the ability to maintain a positive attitude and ability to cultivate positive staff morale in a fast-paced work environment
• Must have leadership skills with the ability to coach and mentor team members
• Exceptional time management and organization skills
• Must have thorough knowledge of NC Health Department food safety regulations
• Must possess team-building skills
• Ability to effectively handle and manage confidential and sensitive information
• Must have the ability to communicate clearly and concisely, both verbally and in writing
• Must have the ability to prioritize multiple ongoing projects in an effective and efficient manner
• Must have a strong work ethic and accountability
• Must have 3 years of kitchen management experience in a full service, moderate to high volume restaurant
• Able to work ten hour-plus shifts with the ability to stand, sit or walk for extended periods of time
• Must be able to grasp, lift and/or carry up to 50 lbs. as needed
Must possess hearing, visual and sensory abilities to observe and detect emergency situations and be able to distinguish food quality, taste, texture, temperature, presentation and preparation