The Kitchen Manager does not lead from a distance but instead alongside fellow employees in order to be more effective, maintain product quality, and fix any problems in the kitchen as they arise.
Working alongside other crew members on the line and in the prep kitchen allows the Sous Chef to lead others and teach by example. 

The Kitchen Manager is a champion of Isle of Us standards and procedures. They exemplify the brand values Sustainability, Community and Quality in everything they do. 

Responsible for:

The Kitchen Manager understands that their responsibility is first and foremost is to the Guests at Isle of Us. Their role exists to help ensure the prompt and efficient service of food in accordance with company recipes, and presented with care. Additional responsibilities of the Kitchen Manager include but are not limited to:

1. Prep and support the line
2. Ordering and inventory management 
3. Store and equipment maintenance
4. Training and upholding standards 
5. Innovate and Improve/ support the creative process. 

Qualifications: 

• Is DOH Certified
• Has excellent communication and interpersonal skills
• Must have full time availability, 40 hours per week 
• Able to work weekends and holidays

This position also has an active role in the development of line cooks, prep cooks and porters/dishwashers.

Key Responsibilities 

• Ensure high performance and maintain excellence & hospitality throughout each day’s specific service periods.
• Ensure that all recipes, product and food preparation meets the restaurant's specifications. 
• Ensure that the kitchen is kept clean, safe and up to all “A” level health code standards.
• Assist with training new hires to execute their daily duties properly
• Ensures the completion of all opening and closing procedures as prescribed by company
• Assisting line cooks and prep cooks when needed
• Ordering of products for the restaurant, while keeping it within the weekly budget. 
• Monthly inventory
• Responsible for maintaining Kitchen-related areas of stock rooms, including the maintenance and cleaning of refrigerators, and freezers.
• Ensure any issues with equipment or supplies are communicated and resolved quickly.
• Responsible for creating, publishing, and managing the BOH employee schedule, assisting in filling shifts when call-outs or illness occurs.
• Responsible for maintaining a positive and professional approach with coworkers and customers
• Ingredient freshness and control
• Supporting the Chef controlling food, labor, and operational costs.