SALARY RANGE: $50,000 to $65,000, based upon experience, % of profit bonuses, plus full benefits (health insurance, 401k, PTO, gym membership, etc).

THE HIRING COMPANY: Real Equity Management (REM) is a privately owned design-build and property management firm based in Columbia, Missouri. For more than 20 years, we have fulfilled community needs by building a diverse commercial and residential real estate portfolio across the Midwest. Over the years, our portfolio has grown to include hotels, restaurants, mixed-use and market-rate communities, in addition to commercial and retail spaces. We remain focused on our plans for growth and currently have several exciting projects under construction and in queue!

KITCHEN MANAGER POSITION: We are looking to hire a additional Kitchen Management staff as we get ready to expand hours at Park and open a second restaurant! As our Restaurant Kitchen Manager, you are responsible for providing a tasty menu with new recipes and seasonal flavors! You will also ensure that all dishes prepared are of consistent quality by properly training employees and developing kitchen policies and procedures.

KITCHEN MANAGER QUALIFICATIONS:

• MUST HAVE: 3 year's experience in a lead Kitchen role within a casual dining or fine dining restaurant.
• Hands on experience with creating new recipes, planning new menus and ordering food inventory.
• Certification from a culinary school a plus!
• Excellent communication skills
• Proven ability to motivate and lead a team
• Able to reach, bend, stoop and frequently lift up to 50 pounds
• Able to work in a standing position for long periods of time (up to 9 hours)

KITCHEN MANAGER RESPONSIBILITIES:

• Ensure that all food items are prepared and served according to the restaurant's recipes and quality standards.
• Coach cooks or other workers on the preparation, cooking, garnishing, or presentation of food.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Check and maintain proper food holding and refrigeration temperature control points.
• Control food cost by creating, following and coaching employees on standard recipes and food storage procedures.
• Plan and price menu items, establish portion sizes and prepare standard recipe cards for all new menu items.
• Meet with guests to discuss menus for special occasions, such as parties, or banquets.
• Manage inventory and order supplies, food and ingredients based upon anticipated business
• Create schedules for kitchen staff based on anticipated business activity; ensure that both labor cost objectives and adequate staffing for exceptional service are achieved.
• Schedule and oversee necessary maintenance and repairs on kitchen appliances
• Monitor sanitation practices to ensure that employees follow standards and regulations.