Restaurant and Bakery Kitchen Manager

About the role

The role reports directly to the General Manager and interacts extensively with all levels of store personnel and various external stakeholders including guests, distributors, repair technicians, salespersons, and community organizations.

Responsibilities

• Demonstrates principles actions, uses sound judgment and follows through on commitments.
• Anticipates problems and issues and makes timely and sound decisions.
• Demonstrates a passion and working knowledge of food, liquor, beer and wine.
• Learns by example and maintains a guest-first focus.
• Sets and shares goals with team, monitors and tracks progress of goals.
• Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement.
• Clarifies roles, responsibilities, priorities and expectations.
• Aids the restaurant staff in achieving plan profit levels while ensuring maximum guest satisfaction and developing and training employees.
• Ensures that all menu items are prepared, portioned and presented properly in a clean, safe and sanitary manner, according to all established procedures, performance standards, and local health department regulations.
• Under certain circumstances, performs/assists all functions for all positions in the restaurant.
• Maintains proper inventory levels for both food and non-food items through correct ordering procedures and efficient usage and yield application.
• Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees.
• Manages the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
• Conducts employee activities including staffing, training, and conducting performance reviews with all kitchen personnel, as well as recommending salary increases and issuing employee work counseling.
• Accountable for accurate financial data including: payroll, restaurant supplies, inventories, productivity food costs, and operating expenses.
• Attends unit management meetings and regional kitchen manager meetings; makes presentations as requested.
• Responsible for meeting established objectives during periods of supervision.
• Antsents, identifies and corrects system breakdowns to achieve guest satisfaction.
• Responsible for all communications regarding system breakdowns and deficiencies.
• Trains and develops Production Leaders and other non-exempt personnel supervised, and documents the training.
• Extensive standing and walking for up to 8 hours.
• Must be able to see at a distance (20 feet), at close range (12 inches), distinguish between shapes, and utilize peripheral vision to avoid hazards.
• Must be able to communicate clearly.
• Exposure to heat, steam, smoke, cold.
• Reaching heights of approximately 6 feet and depths of 2 ½ - 3 feet.
• Must have high level of mobility/flexibility in space provided.
• Must have time management skills.
• Must be able to read, write, and perform addition/subtraction calculations.
• Must be able to control and utilize fingers to write, slice, chop, and operate equipment.
• Must be able to fit through openings 30 inches wide.
• Must be able to work irregular hours under heavy pressure/stress during busy times.
• Bending, reaching, walking.
• Carrying trays of food products weighing about 50 pounds for distances up to 30 feet.
• Lifting up to 50 pounds.
• Exposure to dish and cleaning chemicals.

Qualifications

The ideal candidate will have a high school diploma or equivalent, and must have a minimum of 2 years of relevant experience in a similar role. Strong leadership, communication, and problem-solving skills are essential. Must have a valid driver’s license and reliable transportation.

Skills

• Leadership
• Problem-solving
• Communication
• Time management
• Mathematics
• Physical demands

Benefits

Perks of working at Perkins include competitive pay, comprehensive benefits package, professional development opportunities, and a supportive work environment.

Pay

Compensation is commensurate with experience and qualifications.

Schedule

Hours may vary based on business needs and can include evenings, weekends, and holidays.

Founded in 1958, Perkins® operates 290 restaurants in 32 states and two Canadian provinces. The Perkins system includes 85 company-owned and operated restaurants and 205 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins Restaurant & Bakery is a dining favorite with a solid and respected reputation in the marketplace.

The longevity and success of Perkins Restaurant & Bakery is largely attributed to the concept’s ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we’re always updating our menu with fresh, flavorful, and innovative items that take their place right alongside Perkins’ iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand.

BE A PART OF OUR SUCCESS

Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees, and employs the best in the industry, you are in the right place!

This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Perkins Corporate.