The Kitchen Manager at Hi-Pointe Drive In is responsible for managing the kitchen of one of St. Louis's best fast casual restaurants and leading a team of Hi achievers who are also a little crazy in all the right ways. This position requires a high level of accountability, a genuine love for people and the ability to serve A LOT of burgers.

Although the Kitchen Manager is responsible for profitability, success is also measured on your ability to develop the team, inspire them to be their best, and to create a culture where people want to work.

The team comes first, but Hi-Pointe wouldn't be the best burger in St. Louis without flawless execution of the food. The Kitchen Manager is expected to execute company recipes and food standards and be able think outside the box with our 'daily creations' (check our Instagram @hipointedrivein).

The Kitchen Manager is responsible for...

• Hiring, training, and developing the BOH team which consists of 15-25 team members
• Flawless shift execution
• Working with shift leaders to become better leaders and to execute shifts independently
• Managing BOH labor cost which includes weekly scheduling for the BOH team
• Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.
• Creating daily specials that are crazy enough to be considered Hi.
• Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
• Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
• Streamlining the kitchen processes to maintain fast casual ticket times
• Creating and maintaining a positive culture where people want to work, and people are pushed to be their best.
• Taking care of your kitchen, by ensuring all equipment used is in safe working condition, checked, and regularly serviced
• Maintaining and delegating checklists to ensure effective running of the kitchen.
• Regularly testing product to ensure the quality and the execution of recipes meets the standards set out by us.
• Communicating company messages to BOH staff in order to inform them of any changes to product or policies.
• Ensuring all team members meet all restaurant standards for safety and food handling.
• Adhering to company standards, including personal hygiene and appearance
• Assisting in community related events, festivals, etc.
• Serving as an ambassador of Hi. And having pride in who we are

Qualifications:

• Minimum of 5 years restaurant experience required; 1-3 years in a management or supervisory capacity in a restaurant or in the retail /hospitality industry preferred
• High school diploma or equivalent required, some college preferred
• Serv Safe Certification
• Hepatitis A vaccination record