The Kitchen Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area.DUTIES & RESPONSIBILITIES

• Perform daily line check and safety walk throughs
• Responsible for food budget and cost control of food and labor
• Investigate and review all sub-standard food with BOH team
• Review the suppliers and its goods price every month
• Monitor food waste and find solutions to minimize food waste
• Keep the kitchen running smoothly and adequately stocked with all necessary goods
• Create an environment of trust and mutual respect
• Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations
• Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service
• Manage staffing levels and controllable costs ensuring they are in line with budget
• Monitor and enforce inventory controls
• Ensure accurate and thorough information regarding menu items and food allergen information is up to date
• Comply with all safety and health department procedures and all state and federal liquor laws
• Maintain company safety and sanitation standards
• Ensure complete and proper check out procedures

QUALIFICATIONS & SKILLS

• High School Diploma or equivalent required
• Proof of eligibility to work in the United States
• Valid Driver's License
• 21 years of age
• Minimum of three (3) to five (5) years of related experience
• Proficient in Windows MS Office, Open Table, Outlook
• Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls
• Knowledge of state and local laws as it applies to labor and health code regulations
• Experience with POS systems and back office reporting systems
• Proper lifting techniques
• Guest relations
• Sanitation and safety
• Full service restaurant operations
• Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public

WORKING CONDITIONSThe working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job.

• Small to medium office or shared work space
• Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors
• Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume
• Fast paced, high volume, full service restaurant
• Work varied shifts to include days, nights, weekends and holidays

PHYSICAL REQUIREMENTSThe physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Ability to walk long periods of time
• Ability to stand for long periods of time
• Ability to use hands to handle, control, or feel objects, tools, or controls.
• Ability to repeat the same movements for long periods of time
• Ability to understand the speech of another person
• Ability to speak clearly so listeners can understand
• Ability to push and lift up to 50 lbs
• Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl