Kitchen Manager

Job Details

At our restaurants the Executive Kitchen Manager is a leader in one of the most dynamic and diverse collection restaurants in the country. With a proven commitment to excellence, we intend to continuously learn, grow and become a stronger organization through our leaders.

The Executive Kitchen Manager works as part of the management team of the restaurant to build sales and grow the business through a commitment to details, standards and guest satisfaction.

ESSENTIAL RESPONSIBILITIES:

Leadership

• To create and maintain clean, professional and educational environment in the kitchen.
• Consistently make decisions in the best interest of the guests, the employees and the organization.
• Coach and develop hourly employees to ensure you get the best results from them and to allow them opportunity to grow within the organization.

Build the Business

• Producing food of the highest quality, executed to the recipe specification in a timely and consistent manner.
• Follow all BOH protocols to ensure consistency, including Line Checks, Facility Walkthroughs, Time and Temperature Logs, HACCP Planning, and Health Department protocols.
• Create a safe and sanitary work environment that is compliant with all health department standards and protocols.
• Continuously create and develop menus appropriate to the concept of the restaurant and in line with the direction of the concept.
• Increase guest satisfaction through superior food quality standards.
• Participate in Profit & Loss meetings and develop and execute appropriate action plans as needed.

Build the Team

• Establish a system whereby all employees are thoroughly trained in issues pertaining to their position.
• Establish and maintain the appropriate staffing levels to meet or exceed budgeted labor percentage.
• Complete annual performance reviews for all BOH employees.

Drive for Results

• Monitor daily labor reports and eliminate overtime.
• Maintain accurate employee files and proper documentation of performance.
• Effectively control costs on all items to meet or exceed budgeted food cost.
• Actively work to achieve the best price for products while maintaining quality standards and company approved specifications.
• Complete an accurate physical food inventory on a routine basis.
• Set appropriate prep levels to ensure fresh product and effective use of labor hour.
• Possess a strong working knowledge of the systems utilized within our company

Qualified candidates will have:

• A minimum of 5 years of progressive culinary management experience in well-rated restaurants
• Prior experience and success in running expo in a busy kitchen
• Experience hiring, training and mentoring salaried managers and hourly BOH staff.
• Strong financial acumen with the proven ability to oversee cost control, labor management and bottom-line profitability.
• Ability to drive performance and results of a diverse culinary workforce