Kitchen Manager

Benefits:Bonus based on performanceEmployee discountsFree uniformsPaid time off Rosatis Pizza is Chicagos Greatest Thin Crust Pizza company built on family values, work ethic, and teamwork. At Rosatis, our passion runs deep for our food, our team members, and our customers. Authentic Italian food matched with authentic, genuine people is the Rosati recipe.Most Rosatis Pizza locations are locally owned and operated by entrepreneurial, franchised Operators. A range of Team Member opportunities exists at each restaurant, including front-of-house, back-of-house, and leadership roles.Our aim is to serve guests and communities well, and we know that starts with people. Creating a positive and productive place to work is important to both Rosatis Pizza and our franchisees.Job Summary:We are looking for a Manager to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service. Restaurant Manager responsibilities include maintaining the restaurants revenue, profitability, and quality goals. You will ensure efficient restaurant operation and maintain high production, productivity, quality, and customer service standards.To be successful in this role, youll need management skills and experience in both the front and back of the house. We want you to know how to oversee the entirety of the restaurant from checking in with customers to back-of-the-house management experience. Youll hire qualified staff, set work schedules, oversee food prep, and make sure we comply with health and safety regulations.We will expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have memorable experiences with Rosatis.Day to Day Responsibilities:All hiring with other ManagerInventory maintain adequate stockOrdering place orders, reduce wasteManage food costPortion controlPrep efficiencyMaintain food quality and consistencyEnforce sanitation protocols for cleanliness and safetyFollow food safety regulationsKitchen Inspections prepSupervise kitchen staff to include:CooksTrain BOH StaffPrep ListsRunning ExpoEquipment MaintenanceKeep kitchen machinery working and cleanSubmittals to CPAInventories (working with other manger)Ordering (working with other manger)Paying vendors with company credit cardState and county required inspectionsDisciplineAll other day to operation needs not listedQualifications:Experience in Food Preparation and CookingStrong knowledge of Food & Beverage and Food Quality standardsProven skills in Culinary Management, including supervising kitchen staff and operationsAbility to maintain health, safety, and sanitation regulations in the kitchenExcellent organizational, leadership, and communication skillsProven experience in inventory management and cost controlPrior experience in a restaurant or food service environment is preferredCertification in culinary arts, food safety, or a related field (preferred but not required)Paid Time Off and Personal Days:Employee will receive up to 10- days paid days off per year, with up to 5- paid person/sick days each year. Employee will be required to give 30-day notice to any vacation time used. Vacation days will accrue at a rate of 0.1 days per day worked, up to a total of 10 days. Sick days will accrue at a rate of 0.05 days per day worked up to a total of 5 days. Employee shall not accrue more than 10 vacation days and 5 sick days at any given time. Paid Sick Leave pursuant to HFWA, all employees earn sick leave at a rate of 1 hour per 30 hours worked, and paid at the employee's regular hourly rate of pay. Sick leave may be used for any reason included in HFWA; C.R.S. 8-13.3-404.Salary:$55k-$65k per year with the potential of monthly bonusesApply by Date:12-14-25

Salary : $55,000 - $65,000