Description

Job Description

The Kitchen Manager reports to the Executive Kitchen Manager and is responsible for all aspects of food quality and the timely preparation of food for our guests. The Kitchen Manger also has financial responsibility for food and labor costs.

Qualifications

Requirements

We are looking for an experienced Kitchen Manager with great leadership skills who will contribute to a fun, friendly, and fast paced environment while developing a dynamic team. Our Kitchen Managers must lead by example in every area of the restaurant and must be passionate about building a loyal fan base, with a desire to continuously develop systems and staff to provide the best possible experience to our guests again and again.

Responsibilities include the following:

• Assisting in the responsibility for the overall P&L success of the restaurant, accountable to the financials.
• Assisting in the development and management of all BOH staff. All staff and managers will be developed based upon Sauced standards and systems that are in place with more to come.
• Opening and closing restaurant shifts throughout the year including holidays as necessary.
• Supervising all employees for your scheduled shifts, including documenting employee issues, disciplining employees, shift highlights, cash balancing and identifying problems.
• Work closely with the General Manager & Executive Kitchen Manager to ensure costs are managed at all times.
• Assisting in the writing of timely and accurate sales and labor forecast for the restaurant with communication to executive team.
• Filling in wherever needed in the restaurant when there is an absence by one of your employees.
• Implementing and maintaining proper food/beverage handling processes in relationship to the health and safety of employees and customers. Follow all systems and checklists in place to ensure proper food safety and quality.
• Developing yourself, other managers and staff on Sauced standards in service, food quality, and sanitation.
• Communicating with Human Resources concerning any staff members or managers that could result in a financial loss for the company.
• Hiring and maintaining staff according to set pars for the Restaurant location while developing the management team on how to identify quality staff.
• Maintaining Sauced food standards at all times.
• The requirements of this job will be 50 hours minimum per week with the expectation that you will work longer when required, until your job is complete. You are eligible for 10 days of paid time off (PTO) annually which will begin accruing immediately and a quarterly bonus based various metrics.