Kitchen Manager Pompano Beach

About the role

Kitchen Managers lead the Back of House (BOH) team through the challenges of restaurant operations, including ordering, receiving, preparation, service, cleaning, and closing. They must communicate effectively with management and staff, maintain cleanliness and quality control, and ensure compliance with 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 employee evaluations
• Relate an accurate and honest report of 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 with 2 consecutive days off
• Schedule vacations between April and November
• Issue written evaluations for performance
• Operate kitchen equipment with coordination
• Adhere to Flanigan’s kitchen policies for dress and grooming
• Be proficient at all kitchen stations

Requirements

• Current food management certification
• Fluency in reading and writing English
• Ability to lift up to 50 lbs
• Physical stamina for 50-55 hours per week
• Ability to bend, stoop, squat, or crawl
• Ability to see, speak clearly, listen attentively, taste, and smell
• Ability to work 5-day work week with 2 consecutive days off
• Able to work 365 days per year

Qualifications

• Passionate about cooking and comfortable delegating tasks
• Ownership mentality
• Flexibility for scheduling

Skills

• Effective communication
• Leadership skills
• Time management
• Health code compliance
• Equipment operation

Pay

Competitive starting salary

Schedule

5-day work week with 2 consecutive days off