Out of respect for our current management team please do not reach out to the store directly. We’re looking for an experienced Kitchen Manager (KM) for a renowned buffet restaurant located in Southern Utah. Experience and certification in high volume national chain restaurant are highly desirable; relocation support is available if the candidate is pre-certified in this specific national chain restaurant. Must be passionate about leading a large, dynamic kitchen staff. Must show commitment to performing ethically to meet financial and customer satisfaction goals.
Responsible for food production and operating the Back-of-the-House using specified products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests.
Responsible for achieving period and annual budgeted food, labor and controllable costs in all areas of production operations through planning, scheduling, and executing the company operating standards.
Responsible for ensuring food is always available to customers and food pans are refilled as needed.
Responsible for controlling food costs by ordering, receiving, storing, and producing all food products according to company specifications. Maintain food product inventory levels weekly. Ensure standards for preventive maintenance on equipment are followed for Back-of-House and production.
Manage 25+ employees in Back-of-the-House including their training, certification, and scheduling. Proven leadership as a manager; ability to coach/train staff to excel in their respective positions. Kitchen Manager is next-in-line to General Manager. As a member of the restaurant operations management team, the Kitchen Manager is also responsible for the restaurant’s overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager.
2+ years’ management experience in a high volume restaurant with diversified menu offerings.
Must be able to complete a certified Kitchen Manager certification program within 6 weeks of assignment to this position.
Hours of work are approximately 55-58 hours per week.
Position requires one to work weekends and holidays; take off selected weekdays.
Position requires standing and walking for periods of 2-5 hours without a rest break, and task sequencing and the completion of complex administrative responsibilities. Frequent heavy (in excess of 25lbs.+) lifting and carrying, bending and reaching overhead may be required.
Work environment includes heavy customer contact, working with cooking equipment and slippery walking surfaces.
The position is under minimum levels of day-to-day supervision. Must be mature enough to be accountable to senior management.
Some travel may be required, including operating a motor vehicle and/or air travel as needed.
Valid driver’s license and an acceptable driving record.