Southern Grounds & Co., a chef driven coffee house, is expanding and looking for an experienced Kitchen Manager to join our growing concept. Our goal is to make meaningful and long lasting relationships with our patrons and long term employment with our staff. Hospitality is the key to our success.

Specific responsibilities include:

• Recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
• Plans menus by consulting with GM; estimates food costs and profits; adjusts menus. New Menu item roll out. Seasonal menu roll out. New recipe creation. Special events catering.
• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation. Food rotation and health compliance.
• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations.
• Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
• Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Inventory control, Food cost Management
• Developing training manuals and best practices
• P&L accountability (see above)
• Develop staff to have a more rich understanding of products and increase individual sale. Work with food, wine and beer vendors for on site training and product knowledge.
• Practice and monitor food safety measures (see health code compliance).
• Ability to adhere to labor, beverage and operating cost budgets
• Guest service, building sales and maintaining high restaurant standards
• Experience: A minimum of 1 years as a restaurant kitchen manager. Please attach references.
• Salary, To be determined based on experience and performance. Paid Vacation , Quarterly Bonus, Advancement Opportunity, etc.