Kitchen Manager

Essential Duties And Responsibilities

• Knows the GAB mission statement and can execute
• Welcomes guests using the 10–4 rule
• Prepares schedule for kitchen employees; Line Cooks, Prep Cooks and Dishwashers, relays to GM for inclusion on the scheduling platform
• Maintains a clean work area following company standards and city/state health codes
• Processes inventory, checks stock and ensures adequate stock levels
• Manages ordering, purchasing, verifies costs and product quality upon receiving of all deliveries
• Sets goals to improve quality, productivity, morale and customer satisfaction
• Provides supportive practices, commitment and leadership with integrity, patience and discipline
• Possesses a valid Food Manager Safety Certification required by city/state guidelines and ensures the kitchen team maintains current food safety certifications
• Manages preventative maintenance of all kitchen equipment and reports any issues
• Executes LTO’s and new menu item roll-outs in accordance with the company standard

Required Skills And Education

• Oral and Written Communication
• Strong Supervisory Skills
• Interviewing/hiring and Training
• Diplomacy
• Organization
• Keyboard Skills/Familiarity with ordering platforms
• Professionalism
• Time Management
• Mental expertise to scale recipes and calculate ordering quantities for projected business increases
• High school diploma or general education degree (GED)
• Two to four years kitchen management experience and/or training
• Valid Food Handlers Certification