Kitchen Manager

*Back of House (BOH) Manager* *Summary * The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers’ satisfaction.
*Essential Job Functions * Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Oversee daily functions of the kitchen ⋅ Assist in the hiring process ⋅ Food preparation and menu production.
⋅ Produce high-quality plates both design and taste-wise.
⋅ Ensure that the kitchen operates in a timely way that meets our quality standards.
⋅ Plan and direct food preparation and other duties.
⋅ Resourcefully solve any issues that arise and seize control of any problematic situation(s) extending to/but not limited to food preparation, plating, inventory, and employees.
⋅ Manage all kitchen staff, assessing staff’s performance.
⋅ Order supplies to stock inventory appropriately.
⋅ Comply with and enforce sanitation regulations, safety standards, and SOP.
⋅ Maintain a positive and professional approach with Owners, Managers, coworkers, and customers.
⋅ Responsible for cost and waste management.
⋅ Responsible for creating “daily specials”.
⋅ Oversee duties of walk-in and dry storage.
⋅ Oversee responsibility for directing Prep team duties.
*Additional Duties and Responsibilities* ⋅ Understanding of various cooking methods, ingredients, equipment, and procedures ⋅ Accuracy and speed in handling emergency situations and providing solutions ⋅ Familiar with the industry’s best practices ⋅ Working knowledge of various computer software programs (MS Office, restaurant management software, POS) *Staff Management* ⋅ Coordinate training of new staff.
Must be comfortable with providing constructive feedback and actively coaching/developing new personnel.
⋅ Manage the compliance of company policies as it relates to, absenteeism, tardiness, cell phones, disruptive behavior, dress code, etc.
*Inventory Management * ⋅ Ensure there are sufficient supplies of BOH consumables and cleaning materials.
*Customer Service* ⋅ Ensure that all efforts are made to promote an excellent dining experience for all customers.
Foster this philosophy with all staff.
*Employee Service* ⋅ Ensure that all efforts are made to promote an excellent work experience for all team members.
*Problem Resolution* ⋅ Manage challenging situations with customers and vendors by offering suggestions/solutions.
⋅ Manage challenges/opportunities with BOH staff and conflict resolution.
*Event Planning* ⋅ Assist with coordinating and staffing special events, catering, and banquets.
*Competencies* ⋅ Initiative ⋅ Time Management ⋅ Accountability ⋅ Communication Proficiency ⋅ Leadership ⋅ Problem-Solving Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem-solving situations.
⋅ Technical Skills Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with others.
⋅ Teamwork Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.
⋅ Quality Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
⋅ Attendance/Punctuality ⋅ Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
⋅ Dependability Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan.
*Supervisory Responsibility * This position has supervisory responsibilities for all kitchen staff.
*Work Environment * This job operates in a professional restaurant environment and will be working in close proximity to co- workers.
The noise level in the work environment can be loud.
Hazards may include but are not limited to cuts, slipping, and tripping.
Seasonal work indoors/outdoors in varying weather conditions and temperatures.
*Physical Demands* The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
The employee is consistently required to twist, walk, balance, stoop, kneel, or crouch.
The employee must always be able to lift and/or move to 20 pounds and occasionally lift and/or move to 50 pounds.
Employees must be able to work consistently in a standing position for long periods of time of up to 8+ hours.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
*Position Type/Expected Hours of Work * This is an hourly, full-time, regular position with fluctuating hours and opening and closing shifts according to the operational business needs.
Day, evening, and weekend work are required as job duties demand.
*Travel * This position requires primarily local travel.
*Required Education and Experience * Associate degree (A.
A.
) or equivalent from two-year college; or six months to one-year related experience and/or training; or equivalent combination of education and experience.
Familiar with MS Windows operating systems and MS Office applications.
At a minimum, intermediate- level skills in Excel and Word.
*Additional Eligibility Qualifications * Pre-employment Screening Maintain Current Manager Food Safety Certificate Maintain Ongoing Co.
Harassment Prevention Training *Compensation * $64,480 - $65,000 per annum *Reports to * General Manager and Kitchen Manager *Classification * Exempt *Other Duties* Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job.
Duties, responsibilities, and activities may change at any time with or without notice.
Job Type: Full-time Pay: $64,480.
00 - $65,000.
00 per year Benefits: * 401(k) * 401(k) matching * Dental insurance * Employee discount * Flexible schedule * Health insurance * Paid time off * Vision insurance Restaurant type: * Bar * Casual dining restaurant Shift: * Day shift * Evening shift Weekly day range: * Every weekend * Monday to Friday Work Location: In person