Our restaurants are culinary-driven. That means your role in our business is absolutely vital to our success. We only use the freshest ingredients in our made from scratch recipes and we provide each manager in our restaurant with comprehensive kitchen training. But it takes your talent and vision to make an extraordinary dining experience a reality for our Guests.

As a Kitchen Manager, you are responsible for managing the back of the house. From staffing and team member development, to food prep, inventory, purchasing and the perfect execution of our recipes, our reputation is in your hands. If you’re looking for the chance to work in a made from scratch kitchen where you can be proud of the food you create, we’ll give you the opportunity – and the rewards – you deserve.

Responsibilities:
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Ensure restaurant food quality by completing thorough line checks and tasting/testing food on a consistent basis.
• Plan, organize, direct, coordinate and delegate responsibility to the kitchen team members to ensure the goals and objectives of the kitchen are met on a daily basis.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Train kitchen team members in safe operation of all kitchen equipment and utensils as well as cleanliness and sanitation practices; Maintain appropriate cleaning schedule for kitchen floors, mats, walls and other equipment and food storage areas.
• All other duties as necessary for the successful running of the restaurant.

Competencies
• To perform the job successfully, an individual should demonstrate the following
• Communication Skills: Speak clearly and persuasively in positive or negative situations; Listens and gets clarification without interrupting.
• Teamwork: Balances team and individual responsibilities; Contributes to building a positive team spirit; Puts success of team above own interests; Gives and welcomes feedback; Creates a positive work environment.
• Planning/Organizing: Able to prioritize and plan work activities; Uses time efficiently.
• Professionalism: Reacts well under pressure; Accepts responsibility for own actions; Treats others with respect.
• Quality of Work: Demonstrates accuracy and thoroughness; Applies feedback to improve performance; Monitors own work to ensure quality; Monitors kitchen staff for adherence to operational standards.
• Delegation: Delegates work assignments; Matches responsibility to the person; Sets expectations and monitors delegated activities; Provides consistent and specific feedback.
• Safety and Security: Observes safety and security procedures; Reports potentially unsafe conditions; Maintains a safe work environment; Determines appropriate actions within company approved guidelines.
• Managing People: Takes responsibility for subordinates’ activities; Is available to staff; Provides regular performance feedback; Develops subordinates’ skills and encourages growth; Solicits and applies guest feedback; Continually works to improve supervisor skills.
• Financial: Understand implications of decisions; Displays orientation to profitability; Understands P&L report; Uses reports to identify areas of opportunity.

• Ethics: Treats people with respect; Shows respect and sensitivity for cultural differences; Promotes a harassment free environment; Builds a diverse workforce.
• Leadership: Inspires and motivates others to perform well; Effectively influences actions and opinions of others; Accepts feedback and gives appropriate recognition to others.
• Problem Solving: Identifies and resolves problems in a timely manner; Develops alternative solutions; Uses reason even when dealing with emotional topics.
• 2-4 years of culinary management experience in a high-volume restaurant or seasonal. Management experience preferred.
• Graduate from an accredited culinary program preferred.
• High school diploma/GED or 1-3 years of related experience and/or training; or equivalent combination of education and experience is required.
• Previous restaurant management experience preferred.
• Must be able to work an average of 50-55 hours per week.
• Work closely with the management team to identify and develop team members for future leadership roles.
• Must be able to facilitate and effectively execute training.
• Ability to handle difficult/challenging situations.
• Ability to manage a large team while delegating tasks and ensuring consistent follow-up.
• Strong communication and organizational skills.
• Able to read and interpret financial and written information; Able to speak effectively.
• Able to solve practical problems and interpret a variety of instructions and data.
• Must be able to stand and walk for periods of eight to ten hours in length, each shift.
• Must be able to reach, bend, balance and transport various objects weighing up to 50lbs regularly.
• Must be able to regularly required to stand, use hands, talk and hear.
• Must be able to occasionally required to stoop kneel or crouch.
Physical Demands
While performing the duties of this job the Team Member is regularly exposed to machinery with moving mechanical parts, sharp objects and open flames. The Team Member can sometimes be exposed to wet, humid, cold or hot conditions. The noise level in the work environment is usually moderate. Team Members are regularly required to stand, use hands, talk and hear. The Team Member is occasionally required to stoop, kneel or crouch. The Team Member must frequently be able to lift and/or move up to 50 pounds.

Benefits:
We value our Team Member’s time and efforts. Our commitment to your success is enhanced by our competitive salary, bonus plan, and an extensive benefits package including medical and dental benefits, 401K plan and future growth opportunities within the company. Plus, we work to maintain the best possible environment for our Team Members, where people can learn and grow with the company.