Quick Service Kitchen Manager

About the role

The Quick Service Kitchen Manager will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensuring concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Head Chef.

Responsibilities

• Culinary Leadership
  • Work with the Head Chef to create innovative and authentic menus.
  • Educate self and communicate to team on regional history, culture and cuisine.
  • Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures.
  • Develop, coach and consistently execute culinary standards.
  • Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes.
  • Constantly work to improve standards and guest satisfaction.
  • Impact service by being on the line during peak times, press events, and festival periods.
• Performance and Talent Development
  • Educate and coach team to exceed expectations.
  • Develop a team of leaders that are prepared and qualified to move upward in the organization.
  • Clearly define expectations and hold individuals accountable.
  • Provide both positive and constructive feedback to team in a timely manner and documented when appropriate.
  • Delegate appropriately and fairly to develop and motivate team.
  • Actively recruit and hire top tier talent.
  • Treat potential employees with same sense of hospitality and respect as employees and guests.
  • Execute training program consistently for both hourly and management employees.
• Ambassador of JAG Culture
  • Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner.
  • Lead by example.
  • Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues.
  • Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always 'making it happen', without sacrificing quality.
  • Create a positive work environment by demonstrating no tolerance for negative behaviors.
  • Welcome new ideas and seek feedback from team by asking questions.
  • Exemplify professionalism and hospitality in all interactions and especially in difficult situations.
• Manage Daily Operations
  • Understand, practice and teach policies and procedures.
  • Ensure concept vision and communicate policy to team and managers.
  • Communicate any major facility or operational emergencies to leadership immediately.
  • Maintain a daily log to communicate between shifts and prevent issues from reoccurring.
  • Regularly conduct service team (2/day) and chef meetings (1/week).
  • Provide a safe, clean, organized and sanitary work environment.
  • Teach and enforce Food Sanitation and Safety standards.
  • Ensure all Health Standards, federal and state laws are met.
  • Correct all violations with a sense of urgency.
  • Work with Home Office support (finance, marketing, events) to ensure standards are met.
• Manage Financial Results
  • Develop and execute a plan to stay within department budgets and maximize profits.
  • Actively manages inventory, waste, and pricing to meet cost targets.
  • Effectively manage cashier, kitchen and janitor labor, scheduling and payroll.
  • Ensure tools such as Compeat are utilized correctly and data is accurate.
  • Reach out to JAG community for support as needed.

Qualifications

• The position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred.
• Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required.
• QSR experience is highly desired.
• Extensive knowledge of the food industry, restaurants and competitive markets.
• Requires developed communication skills, both verbal and written.
• Most tasks are performed independently or in a team environment with the employee acting as a team leader.
• Ability to maintain compliance with all local, state and federal laws and regulations.
• Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner.
• Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants.
• Some administrative duties as needed.

Required Skills

• Leadership
• Team Management
• Coaching and Mentoring
• Communication Skills
• Problem Solving
• Adaptability
• Customer Service Orientation
• Mentoring