Kitchen Director Jobs in Iowa (NOW HIRING)

Pay Range: $55,000, $10,000+ Potential Incentive Compensation

HomeGrown debuted in 2017 and was created on the belief that if we could help people start their day with kindness, they would carry that kindness forward to others they meet during the day. We don’t do this alone, we partner with many local producers who share their gifts and expertise to create community at every table.

Our guiding value is “Cultivating Kindness”.

Thrive Restaurant Group is a family‑owned restaurant company that’s been in business for over 50 years, and we’re looking for the next member of our family. We are committed to making a difference in the lives of the people we serve and the communities in which we live. If you want to work in a fun family atmosphere and are interested in learning business, leadership, and hospitality, this is the place for you.

To make a difference by loving people through the creation of a work environment that helps people become their natural best selves. As KM, you are responsible for selecting, developing, and leading a team of people that care for each other and who create an outstanding guest experience through the timely and safe delivery of quality food contributing to the financial and cultural health of the operation. (Leadership x People x Guest = Health)

• Lead and oversee all aspects of the kitchen operation
• Recruit, select, train, and develop kitchen team (supervisors, trainers, team members)
• Foster team cohesiveness and positive team working environment
• Provide and ensure friendly and efficient guest service/teamwork with the hosp. team
• Oversee opening and closing activities
• Ensure cleanliness and sanitation, along with all health, safety, and hygiene standards and policies
• Ensure compliance with all security procedures
• Work closely with the Hospitality Manager and General Manager to ensure seamless guest service
• Monitor and teach food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented, in conformity to standard procedure
• Coordinate assignments of kitchen personnel to ensure economical use of food, timely preparation, and performance of all kitchen activities
• Manage food cost and variance
• Manage food inventory, including record keeping and utilization
• Manage cost of labor and productivity
• Schedule staff hours
• Resolve personnel problems including, but not limited to issues such as tardiness, cell phones, language, attitude, dress code
• Evaluate employee performance
• Oversee all site operations as needed
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary
• Perform manual service or maintenance tasks
• Explore opportunities to add value and make a difference through job accomplishments
• Learn and train about restaurant management by updating job knowledge through participation in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations
• Direct facility maintenance or repair activities
• Other duties as assigned

• High School Diploma
• Previous kitchen management experience in a casual dining restaurant (preferred)
• Minimum one (1) years of experience in a supervisory role
• Able to make decisions, identify issues, and resolve problems
• Able to guide, direct, and motivate staff
• Able to plan and prioritize tasks
• Able to teach and train staff
• Able to monitor processes, materials, and resources
• Able to perform administrative tasks
• Knowledge of personnel practices and regulations
• Knowledge of food safety and sanitation practices and regulations
• Able to deal with confidential information and/or issues using discretion and good judgment

• Able to work and verbally communicate effectively with other team members
• Able to engage the public in a positive manner
• Able and willing to work with others as a team
• Able to reach and bend and frequently lift up to 50 pounds
• Able to exert fast‑paced mobility between the dining room and kitchen for periods of up to 12 hours in length
• Able to work in a standing position for long periods of up to 12 hours in length
• Able to perform repetitive tasks with little or no break
• Able to perform physical activities that require considerable use of your arms and legs and moving your whole body such as climbing, lifting, balancing, walking, stooping, and handling of materials
• Must be able to work flexible schedules including evenings and weekends

Supervisors, Trainers, Kitchen team members, All employees when the immediate supervisor is not on the premises

Thrive Restaurant Group is an Equal Opportunity Employer. Background check required for this position.