Kitchen Manager/Head Chef

DUTIES AND RESPONSIBILITIES

The following outlines the core responsibilities for this position, but it does not limit the tasks that may arise.

• Manages the full spectrum of our culinary program, including onsite public and private events
• Leads recipe development including daily specials and seasonal menu items, ensuring they align with the Owners vision and brand
• Leads by example, consistently demonstrating the values and behaviors expected of the team, and ensures alignment between words and actions while keeping in compliance with company policies and procedures
• Provides strong leadership and management of staff
• Provides ongoing training to team members ensuring all are adequately trained
• Enforces meticulous sanitary practices for food handling and cleanliness
• Ensures operations are in compliance with all health and safety guidelines
• Manages staff rest and meal periods in accordance with company policies and labor law regulations
• Publishes shift schedules at least three weeks in advance, monitoring overtime and managing employee time-off requests.
• Monitors kitchen labor costs effectively by ensuring adequate staffing levels
• Creates shift assignments based on staff strengths, and delegate duties efficiently
• Conducts daily shift meetings for all kitchen staff
• Keeps team members educated and informed about all menu changes
• Manages ordering, inventory management, menu planning, and controls cost with minimal waste
• Regularly analyzes and updates the food COGS using inventory and costing software
• Reviews staff time cards and approves payroll for assigned department
• Provide daily ongoing support to kitchen staff, staying current on team activities and addressing issues proactively and in a timely manner
• Work closely with front-of-house team to minimize food wait times and maintain high service standards
• Responsible for ensuring opening and closing procedures are properly executed
• Oversee kitchen cleanliness daily and coordinate routine equipment maintenance as needed
• Maintain a safe, comfortable, and high-performing work environment
• All other duties as assigned

SUPERVISORY RESPONSIBILITIES This position manages the entire employment lifecycle of kitchen staff, including recruitment, training, management, and separation.

COMPETENCIES

Knowledge of:

• Raw materials, production processes, quality control, costs, and other culinary techniques
• Business and management principles, including resource allocation, leadership, supervisory techniques, production methods, and coordination of people and resources

Skills:

• Exceptional interpersonal and customer service skills for interactions with the public and team members
• Strong organizational, problem-solving, and analytical abilities, including data interpretation and recommendations
• Strong leadership and team management skills
• Strong attention to detail
• Excellent written and verbal communication skills
• Attentiveness to others and effective questioning skills
• Sound judgment with the ability to make timely decisions
• Strong organization, prioritization, and time management skills
• Adaptability and enthusiasm for working in a dynamic environment
• Proficiency in Microsoft Office Suite
• Proficiency in company programs and apps

Ability to:

• Exemplify the company's culture in all actions
• Apply common sense in decision-making
• Effectively supervise, lead, motivate, provide direction, and counsel staff
• Understand and follow both oral and written instructions
• Interact respectfully and effectively with diverse individuals
• Manage multiple projects and meet deadlines
• Maintain a positive attitude and high self-motivation, especially under pressure
• Ability to collaborate effectively with leadership
• Demonstrate a strong work ethic

QUALIFICATIONS

• Completion of an accredited Culinary Program or Apprenticeship or the equivalent combination of education and experience preferred
• Extensive experience in menu creation and the ability to innovate with new dishes
• Commitment to excellence and high quality standards
• Creative, flexible, and innovative team player
• Passion, enthusiasm, focus, creativity, and a positive outlook
• Professional demeanor
• Bilingual skills a plus

REQUIREMENTS

• Minimum of 5 years of related work experience in a restaurant environment
• Minimum of 2 years of related managerial experience in a restaurant environment
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace
• High volume restaurant experience
• Managers Serve Safe Certification
• Must be at least 21 years of age

PHYSICAL DEMANDS & WORKING CONDITIONS

In the dynamic and demanding environment of a restaurant, both Front of House (FOH) and Back of House (BOH) managers encounter specific physical demands and working conditions, including:

Continuous movement and multitasking: FOH managers oversee the dining area, greeting guests, managing reservations, and coordinating with servers, while BOH managers supervise kitchen operations, including food preparation, cooking, and plating, necessitating constant movement, and multitasking.

Lifting and carrying: Both FOH and BOH managers may be required to lift and carry heavy items, such as supplies, equipment, or boxes of inventory, requiring physical strength and proper lifting techniques.

Hot and crowded environment: BOH managers work in the kitchen, where they are exposed to high temperatures from cooking appliances and crowded conditions during peak hours, requiring tolerance to heat and close quarters.

Communication and coordination: Both FOH and BOH managers must effectively communicate with staff, resolve conflicts, and ensure smooth operations, necessitating strong leadership, interpersonal, and organizational skills.

Standing for extended periods: Managers in both areas spend a significant amount of time on their feet, whether overseeing the dining area or supervising kitchen activities, requiring endurance and comfortable footwear.

Fast-paced and high pressure: The restaurant environment is fast-paced and high pressure, with managers responsible for making quick decisions, addressing customer concerns, and ensuring quality and efficiency in service, requiring resilience and adaptability to stressful situations.

Noise exposure: Managers are exposed to noise from kitchen equipment, conversations, and background music, necessitating the ability to concentrate and communicate effectively amidst the din.

Flexible scheduling: FOH and BOH managers often work shifts that include evenings, weekends, and holidays, aligning with the operational needs and peak business hours of the restaurant.

In summary, FOH and BOH restaurant managers navigate a physically demanding and fast-paced work environment, characterized by continuous movement, communication, and multitasking, requiring strong leadership, organizational skills, and adaptability to varying working conditions.

RRBC is an Equal Opportunity Employer and we do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity and/or expression, status as a veteran, and basis of disability or any other federal, state or local protected class. RRBC utilizes E-Verify.