Kitchen Manager

About the role

As a Kitchen Manager, you will lead the kitchen operations, ensuring high quality food and an exceptional guest experience. You will partner closely with the Executive Kitchen Manager to drive operational excellence and growth.

Responsibilities

• Direct kitchen operations, including Kitchen Managers and Team Members and day-to-day execution for dish, prep and line stations
• Adhere to policies, manage assigned operating systems and area of assigned responsibility
• Ensure collaboration between kitchen and front of house operations
• Represent Cooper’s Hawk Winery & Restaurants brand and values to create a respectful, positive and professional work environment
• Manage people by: Participating in hourly kitchen team member hiring, reviewing schedules in a timely manner, developing and retaining Kitchen Managers and Team Members, doing side by sides with hourly team members, leading Community meetings and coaches Managers, overseeing kitchen training, food execution, menu roll-outs and system initiatives, conducting line checks, creating prep lists and overseeing supply ordering and inventory management
• Be accountable for depth of knowledge in food preparation and quality
• Aid Executive Kitchen Manager with weekly inventory procedures when needed
• Be responsible for maximizing financial and operational results
• Effectively operate computer systems including a POS System, Online Team Member Scheduler, Inventory/Ordering software and the Microsoft Office Suite
• Maintain a safe and healthy work environment and uphold food safety standards
• Maintains a professional image by adhering to guidelines listed in the Team Member Handbook

Requirements

• 2-3 years of management experience in a full-service restaurant environment. Scratch kitchen experience preferred
• Excellent verbal and written communication skills
• Ability to read, understand and communicate in English
• Demonstrates financial acumen
• Proficient in Microsoft Office Suite
• Preferred certifications include ServSafe and state/local licensing requirements
• Must be able to lift and carry up to 50 lbs.
• Must be able to stand for at least 10 hours per shift
• Must be able to work 50-60 hours per week
• Must be able to work flexible shifts and schedules, inclusive of weekends and some holidays

Qualifications

Commensurate with experience

Skills

N/A

Benefits

N/A

Pay

Commensurate with experience

Schedule

N/A