Kitchen Manager Wellington

About the role

Kitchen Managers lead the Back of House (BOH) team through the challenges of restaurant operations, including ordering and receiving, preparation, service, cleaning, closing, and more.

Responsibilities

• Communicate with management regarding all kitchen issues throughout the day
• Read and write notes in the manager's daily log
• Attend weekly manager's meetings and monthly staff meetings
• Complete weekly/monthly employee evaluations
• Issue written evaluations for positive and/or negative performances
• Adhere to Flanigan’s kitchen policies for dress and grooming
• Be proficient at all kitchen stations including expo
• Work 5 day work week 50-55 hours per week
• Able to lift up to 50 lbs
• Be able to bend, stoop, squat, or crawl
• Be able to see, speak clearly, listen attentively, taste, and smell
• Be able to read and write English
• Be able to stand and move about for up to 4 hours at a time
• Be able to work 50-55 hours per week

Requirements

• Current food management certification
• Ownership mentality
• Flexibility for scheduling
• Willingness to transfer to a different geographical location

Qualifications

• Fluency in English
• Ability to read and write English
• Ability to stand and move about for up to 4 hours at a time
• Ability to work 50-55 hours per week
• Ability to lift up to 50 lbs
• Ability to bend, stoop, squat, or crawl
• Ability to see, speak clearly, listen attentively, taste, and smell

Skills

• Communication skills
• Leadership skills
• Time management skills
• Attention to detail
• Problem-solving skills

Benefits

• Paid vacation
• Medical & Dental Insurance
• 401K Plan

Pay

Competitive Starting Salary

Schedule

Five (5) Day Work Week, with Two (2) Consecutive Days Off