Kitchen Manager

Summary of Position

Responsible for ensuring each back of house (BOH) operations run smoothly. The kitchen manager is considered the restaurant manager of the kitchen, which includes but is not limited to the management of personnel, food/product purchasing, food waste, kitchen cleanliness, equipment maintenance, labor, employee orientation and training. While on shift, the daily goal is maintaining product consistency by ensuring BOH policies and company policies are followed, and manage labor as it relates to making appropriate labor cuts.

The kitchen manager is also responsible for placing truck orders and maintaining COGS budgets and goals. The duties outlined below are in addition to your job as a line cook / prep cook and shift leader.

• Ability to work well with and manage others.
• Be able to communicate clearly, politely, and concisely with our FOH staff and fellow kitchen workers.
• Must have expert knowledge of the kitchen and cooking/prepping procedures and functions, and an overall understanding of management’s goals and philosophies of store operations.
• Possess expert Point-of-Sale skills with regard to kitchen functionality and have advanced knowledge of kitchen equipment and maintenance procedures.
• Be able to work in a standing position for long periods of time (up to 5 hours).
• Be able to safely lift and easily maneuver up to 50lbs of product.

Additional Compensation:

• Bonuses

Job Type: Full-time

Work Location:

In person