Chef / Kitchen Manager

Essential Functions

• Knowledge of all dining room and kitchen systems and operation.
• Demonstrates the ability to run effective shifts in all aspects of the restaurant.
• Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures.
• Ensures consistent execution of all systems, standards and cost controls.
• Establishes and communicates goals to General Manager and Local Owner regularly.
• Communicates effectively with guests, team members, management team, local owner, Station 5 team, and vendors.
• Maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members.
• Oversees BOH schedules, maintains staffing levels, labor goals, and guest satisfaction.
• Manages department inventory procedures and coaches assistant managers to complete weekly inventory.
• Manages BOH budgets including forecasting.
• Interviews and assists in hiring of all departments to maintain appropriate staffing par levels.
• Manages assistant managers and team members to ensure food and service standards are met each shift and ensures guests have a great experience.
• Follows safety procedures and standards when operating all equipment.
• Able to handle multiple priorities, work under stress, and exercise good judgment.

Experience & Educational Requirements

• High school diploma or GED.
• Some college preferred.
• Three to five years of high volume full-service restaurant management experience preferred.
• Exceptional leadership and motivational skills required.
• Ability to attract, train, develop, and retain the very best Team Members in the industry.
• Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest.
• Ability to define, measure, and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods, and labor cost management.

Physical Requirements

• Performs duties that require bending, lifting, reaching, and turning.
• Transports items and containers (weighing up to 50 lbs.) for extended periods.
• Able to stand up to 8 hours or longer if needed.

Additional Requirements

• Ability to sit or stand for extended periods of time and work in a restaurant environment.
• Ability to lift at least 50 pounds.
• Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel, and crouch and climb.
• Climb ladders and step stools.
• Exposure to heat.
• Dexterity required for handling food items and dishes.