Executive Kitchen Manager

Responsibilities

• Shift to shift operations of the BOH, knowing and being able to fill in all applicable areas of the kitchen, smoker room, dish area.
• Implement training program throughout the kitchen with measurable metrics and accountability to those metrics.
• Manage the BOH staff to meet operational goals as far as efficiency and profitability as it relates to labor and food cost.
• Implement BOH procedures for best operational efficiencies, to include but not limited to: Product Receiving and Ordering, Quality Control Line Checks, Maintaining proper levels of inventory, Employee Review/Grading/corrective actions, Sanitation Requirements, Cycle Counting/Inventory, Hiring, Plating, Product Rotation.
• Implement and maintain proper food/beverage handling processes in relationship to the health and safety of employees and guests, including storage of proteins and other foods properly.

Requirements

• 40 hours minimum per week with the expectation is that you will work longer when required.
• Eligible for 10 days of paid time off (PTO) annually which will begin accruing immediately.
• To be eligible for the bonus, you must be employed through the date bonuses are paid or one month after the close of that quarter, whichever comes first.

Qualifications

• 2-4 years of experience as an Executive Kitchen Manager in a full-service restaurant.

Skills

• Leadership skills
• Passion for building a loyal fan base
• Desire to continuously develop systems and staff

Benefits

• Competitive compensation
• Base salary
• Bonus structure paid quarterly, based upon measurables, within 60 days of the close of each quarter.

Pay

Competitive

Schedule

40 hours minimum per week with the expectation is that you will work longer when required, and the additional expectation is that you will work until your job is complete.