Kitchen Manager Pembroke Pines

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 Flanigan's policies and health codes.

Responsibilities

• Communicate with management and staff concerning 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, 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
• Operate kitchen equipment safely and efficiently
• Adhere to Flanigan's kitchen policies for dress and grooming
• Be proficient at all kitchen stations

Requirements

• Current food management certification
• Ownership mentality
• Flexibility for scheduling
• Ability to work 5-day work week, 50-55 hours per week
• Two consecutive days off per week
• Vacations taken between April and November
• Ability to lift up to 50 lbs
• Ability to bend, stoop, squat, or crawl
• Ability to see, speak clearly, listen attentively, taste, and smell
• Ability to read and write English
• Stamina for working 50-55 hours per week

Qualifications

• Proficiency at all kitchen stations
• Flanigan's always hiring policy
• Ability to conduct interviews in a timely manner

Skills

• Communication skills
• Leadership skills
• Time management skills
• Health and safety compliance
• Equipment operation skills

Benefits

• Paid vacation
• Medical & Dental insurance programs
• 401K plan

Pay

Competitive starting salary

Schedule

Five (5) day work week, with two (2) consecutive days off