SUMMARY: Lead & manage all kitchen activities to support the overall goals of the store & company.

ESSENTIAL DUTIES AND RESPONSIBILITIES: Include the following. Essential duties may vary according to region, area or assignment. Other duties may be assigned.

1. Apply the company’s vision and standards to every facet of responsibilities in an effort to support the overall success & growth of the company.
2. Subject to the supervision of the Managing Partner, primary duty is to manage the operations of the restaurant. Depending on scheduling, a Kitchen Manager may be in charge of the restaurant on any given shift.
3. Supervises a staff and directs the work of Team Members, which involves direct and indirect responsibilities for interviewing, selection, training, motivating, wage and salary recommendations, and performance appraisal.
4. Holds Team Members accountable for actions and documents poor performance.
5. Assists in determining appropriate staffing levels. Makes Termination recommendations to the Managing Partner.
6. Orients and trains staff in proper work practices when they are hired and conducts and evaluates retraining and refresher training.
7. Monitors unit & staff to assure that they are following established safety and infection control policies and procedures.
8. Supervises and directs the work of Team Members in keeping the restaurant and equipment clean and in “Like New” working order.
9. Maintains safe working conditions and practices in the unit. Complies with all safety rules and regulations. Records and reports accidents in accordance with company procedures.
10. Keeps a routine cleaning schedule for building and equipment.
11. Participates in unit and company meetings.
12. Meets or exceeds budget expectations.
13. Complies with cash control policies.
14. Displays and encourages high morale and motivation in the restaurant.
15. Keeps all costs associated with running a kitchen at budgetary expectations.
16. Prepares all operational reports and analyses assigned by the company in a timely manner.
17. Logs or records unusual events in compliance with company policies.
18. Complies with governmental rules and regulations (for example, ABC) applicable to the employee.
19. When required by the situation, which may be, for example, training Team Members or assisting Team Members with their jobs when required, on an irregular or infrequent basis, performs certain functions which might otherwise be performed by non-management Team Members.

SUPERVISORY RESPONSIBILITIES: In Charge of entire kitchen staff. Other supervisory responsibilities may be assigned.

RELATIONSHIPS:
1. Must maintain a good working relationship with the Managing Partners and District Manager.
2. Must be able to interact appropriately with Guests in the restaurant and the community at large.

QUALIFICATIONS: To perform this job successfully, the Kitchen Manager must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. When and as necessary and appropriate, reasonable accommodations may be made to enable a Kitchen Managers with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED) and 1 years of Kitchen supervisory experience or determined equivalent.
ADDITIONAL TRAINING: Alcohol Awareness & Food Safe Handling.

LANGUAGE SKILLS: Ability to read and understand standard recipes and Profit and Loss Statements. Ability to read and understand most company-produced documentation.

MATHEMATICAL SKILLS: Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, percentages; and to formulate and present numerical data.

REASONING ABILITY: Ability to apply common sense understanding to carry out detailed written or oral instructions. Ability to deal with problems involving several concrete variables in response to standardized situations.

ADDITIONAL KNOWLEDGE, SKILLS AND ABILITIES:
1. Thorough knowledge of Food & Labor cost calculation and spreadsheet formulation.
2. Detail and accuracy skills.
3. Ability to effectively communicate (oral/written) ideas and information.
4. Ability to lead and develop kitchen Team Members.
5. Ability to work in an organized fashion with minimal supervision.
6. Ability to follow Federal, State & Company safety and sanitation procedures.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by a Kitchen Manager to successfully perform the essential functions of this job. When and as necessary and appropriate, reasonable accommodations may be made to enable a Kitchen Manager with disabilities to perform the essential functions.

While performing the duties of this job, the Manager, stands, bends, lifts, and moves on a regular or frequent basis during working hours. Kitchen Managers must be able to be “on their feet” for most of their shift. Must be able to lift, push, pull and move food, equipment, supplies, etc., in excess of twenty-five (25) pounds. A rotating schedule of over 55 hours per week is typical.

WORK ENVIRONMENT: The work environment described here are representative of those that must be met by a Kitchen Manager to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable a Kitchen Manager with disabilities to perform the essential functions.

Glory Days Grill restaurants are a busy, fast-paced, and active work environment. In a normal kitchen environment, and in particular Glory Days Grill, there may be physical discomfort due to temperature and noise.