Kitchen Manager

Position Description

As a Kitchen Manager, you will be responsible for managing the back‑of‑the‑house operations and achieving planned sales and profit levels for the restaurant through the implementation, management and enforcement of company policies, procedures, programs and performance standards. You will provide direction to back‑of‑house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.

Responsibilities

• Assist the General Manager in planning and analyzing administration and operations manpower.
• Achieve planned profit levels while ensuring maximum guest satisfaction.
• Plan and analyze restaurant unit manpower, ensuring development and training of all employees, including subordinate managers.
• Assist the General Manager with employment and staffing functions, including recruitment, interviewing, selecting, training, and new‑hire orientation.
• Attend University of Perkins and successfully complete all coursework.
• Achieve and maintain ServSafe certification.
• Perform and assist in all functions for all positions in the restaurant.
• Ensure menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to established procedures and specifications.
• Monitor and oversee food temperatures during hot and cold handling to reduce risk of food‑borne illness.
• Maintain productivity and service standards by scheduling and staffing a sufficient number of well‑trained employees.
• Manage facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
• Maintain inventory levels for food and non‑food items in accordance with company guidelines, using correct ordering procedures and efficient usage/yield application.
• Provide accurate financial data including supplies, inventories, food cost, payroll/productivity, and operating expenses.
• Identify and correct system breakdowns to achieve guest satisfaction.
• Account for payroll, cash, receipts, productivity food costs, security of funds, and operating expenses; prepare and review financial reports.
• Attend scheduled restaurant and region team meetings and make presentations as requested.

Qualifications

• One to two years previous experience in a supervisory role, preferably in food production.
• High school diploma required; some college or degree preferred.
• Ability to communicate clearly with employees, vendors, and guests.
• Ability to coordinate multiple tasks simultaneously.

Benefits

• Competitive pay.
• Comprehensive health benefits including medical, dental, vision, and more.
• 401(k) retirement savings with company match.
• Flexible schedule.
• All‑you‑can‑eat pancakes and meal discounts.
• Employee discount program.
• Development pathway for career growth.

Physical Requirements & Work Environment

• Extensive standing without breaks.
• Exposure to heat, steam, smoke, cold, and odors.
• Bending, reaching, walking; must be able to reach heights of approximately 6 feet and depths of 2.5–3 feet.
• High level of mobility/flexibility; must be able to fit through openings 30 inches wide.
• Ability to work irregular hours under heavy pressure/stress during busy times.
• Ability to carry trays of food weighing up to 20 lb for distances up to 30 ft.
• Ability to lift up to 50 lb.