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.
• Additional expectation is that you will work until your job is complete.
• 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.
• Desire to continuously develop systems and staff to provide the best possible experience to our guests again and again.

Skills

• Leadership skills.
• Great passion for building a loyal fan base.

Benefits

• Competitive compensation and benefits package.

Pay

• Competitive

Schedule

• Minimum of 40 hours per week with the expectation of working longer when required.