Kitchen Manager - Fox and Flight - Boston Logan Airport

Duties And Responsibilities

• Build a great workplace for strong performers by promoting and driving an engaged workforce, career development, and learning.
• Embrace the company's family culture by following core values, TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment).
• Recognize and satisfy all restaurant guests, and be accountable to the Company and Restaurant Managers.
• Partner with General Manager to develop training plans for high performing associates.
• Consistently recognize team members when they excel.
• Actively coach and hold direct reports accountable to all policies and standard operating procedures.
• Source high potential candidates using variety of recruiting avenues.
• Ensure each candidate is screened using approved interview guides.
• Ensure all direct reports complete all compliance based and brand specific training by the due date.
• Ensure performance goals and expectations for your team are met, providing consistent and ongoing feedback.
• Participate and facilitate scheduled meetings to assess the team’s morale.
• Participate in the performance evaluation process for direct reports.
• Drive associate engagement through a variety of methods, including the annual engagement survey.
• Monitor the performance of your team and operational systems, making adjustments as necessary.
• Create a culture that promotes a safe and environment.
• Ensure that all HACCP related initiatives are being followed daily.
• Partner with General Manager when action must be taken.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure consistent high quality of food preparation and service.
• Complete all opening and closing checklist, as assigned and take appropriate action, if necessary.
• Accurately complete all nightly, weekly, and monthly closing procedures, including paperwork, time adjustments, and voucher and invoice data entry.

Position Qualifications

• 3 years of experience managing the back of house operations in a restaurant or production kitchen environment.
• Obtain and maintain current ServSafe Food Manager’s Certification within six months of hire/promotion.
• Ability to lift a minimum of 25 lbs. and perform essential job functions such as standing, bending, reaching, gripping, climbing on a ladder, and walking long distances.
• Standing for long periods and the ability to work in an environment with varying temperatures.
• Bachelor of Science degree in hotel/restaurant management is desirable.
• A combination of practical experience and education will be considered as an alternative.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Must agree to work various shifts in a 7/365 team-oriented environment.
• Proficiency required in reading, writing, Microsoft Office, and mathematics.