What are the responsibilities and job description for the Kitchen Manager position at All In Hospitality Group?
Benefits:
Join Our Team! The Winchester, Hancock, Donkey Taqueria, and All In Catering make up this dynamic restaurant group.
All are conveniently located in the Uptown neighborhood on Wealthy Street. Food brings us together. Hospitality keeps us around. Authenticity and eclectic food and beverage innovation sets us apart. Our unique taste is paired with unparalleled customer service and a welcoming atmosphere.
Kitchen Manager will have oversite of all kitchen operations for their concept of All In Hospitality Group.
They will work directly with the Chef de Cuisine and Sous Chef to ensure concept success, profitability, guest relations, culture, food and beverage development, education, coaching and mentorship.
Areas of Focus (including but not limited to):
Pay: Salary
Hours: 45-47 hours/week, you write your own schedule based on needs
This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice.
If youre passionate about food, driven to provide exceptional service, and excited to be part of a dynamic team, wed love to hear from you!
- PTO
- Insurance
- Food and Beverage Discounts at all locations
- Bereavement
- 401(k)
- 401(k) matching
Join Our Team! The Winchester, Hancock, Donkey Taqueria, and All In Catering make up this dynamic restaurant group.
All are conveniently located in the Uptown neighborhood on Wealthy Street. Food brings us together. Hospitality keeps us around. Authenticity and eclectic food and beverage innovation sets us apart. Our unique taste is paired with unparalleled customer service and a welcoming atmosphere.
Kitchen Manager will have oversite of all kitchen operations for their concept of All In Hospitality Group.
They will work directly with the Chef de Cuisine and Sous Chef to ensure concept success, profitability, guest relations, culture, food and beverage development, education, coaching and mentorship.
Areas of Focus (including but not limited to):
- Building and maintaining relationships with food vendors
- Focused on in-store food cost, inventory, and waste management
- Menu development alongside Culinary Director
- Mentorship and development with current in-house leadership and hourly staff
- Leading 1-1s
- Action plans for goal achievements
- Ensuring safety practices and handbook standards are being followed
- Working to maximize profitability in the kitchen
- Reviewing store inventory and variances
- Reviewing P&Ls and cost effectiveness
- Reviewing and controlling labor costs
- Creating and promoting healthy workplace culture and teamwork towards a communitive goal
- Interviewing and hiring kitchen leadership and hourly staff
- Ensuring efficiencies along facility layouts and in-house assets
- Developing and executing sales driving opportunities
- Running shifts daily to ensure guest service standards and efficient operations
- Minimum of 3 years current, salaried chef experience in a high-volume restaurant/bar
- Strong organizational skills to manage the needs of the restaurant
- Detailed oriented
- Must be, or willing to be ServSafe complaint
- Communication skills to inspire and motivate consistency and excellence
- Strong belief in a professional and ethical approach to leading, motivating, and developing staff
Pay: Salary
Hours: 45-47 hours/week, you write your own schedule based on needs
This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice.
If youre passionate about food, driven to provide exceptional service, and excited to be part of a dynamic team, wed love to hear from you!