Kitchen Manager North Miami

About the role

Kitchen Managers lead the Back of House (BOH) team, managing operations from ordering and receiving to cleaning and closing. They must communicate effectively with management and staff, maintain cleanliness and quality control, and adhere to health codes.

Responsibilities

• Communicate with management and staff regarding all kitchen issues
• Read and write notes in the manager's daily log
• Attend weekly and monthly meetings
• Complete weekly and monthly evaluations
• Report accurately and honestly on all events
• Enforce proper measurements, recipe adherence, cleanliness, check times, and quality control
• Attend quarterly supervisor meetings
• Have current food management certification
• Demonstrate an ownership mentality
• Be flexible with scheduling
• Work 5-day work week, 50-55 hours per week
• Take vacations between April and November
• Issue written evaluations for performance
• Perform physical tasks such as lifting up to 50 lbs, bending, stooping, squatting, and crawling
• Operate kitchen equipment with coordination
• Adhere to Flanigan’s kitchen policies for dress and grooming
• Be proficient at all kitchen stations including expo

Qualifications

• Current food management certification
• Able to read and write English
• Passionate about cooking and comfortable delegating tasks
• Willingness to transfer to a different geographical location
• Proficient in ordering and formulating pars
• Adept at understanding and complying with Florida State health code standards
• Ability to see, speak clearly, listen attentively, taste, and smell
• Ability to lift up to 50 lbs
• Ability to work 5-day work week, 50-55 hours per week
• Ability to work 5-day work week with two consecutive days off
• Ability to take personal days and free shift meals

Benefits

• Paid vacation after one, two, and ten years of employment
• Health insurance - medical and dental programs available
• 401K plan - immediate eligibility

Schedule

Flanigan’s operates 365 days per year. Kitchen Managers must be willing to work shifts that may require travel up to 30 miles from their current location.

Pay

Competitive starting salary for a five-day work week with two consecutive days off.