Kitchen Manager

Kitchen Manager role at BBQ Holdings, Inc.

The Kitchen Manager is responsible for the overall operations for the kitchen area of a restaurant. Their main objective is to ensure the kitchen department runs smoothly and complies with safety regulations.

• Order materials, supplies, and ingredients based on demand.
• Supervise kitchen employees and organize food orders.
• Oversee the food preparation and cooking process.
• Recruit and train kitchen employees in designated stations.
• Monitor inventory levels and perform weekly inventory assessments.
• Work with the restaurant manager to price and change menu items.
• Schedule work shifts for employees.
• Store all food products in compliance with health and safety regulations.
• Ensure the kitchen is clean and organized.
• Maintain weekly and monthly cost reports.
• Perform all duties as assigned.

• Education/
  
  Certifications:
  • High school diploma or equivalent preferred.
  • An associate degree in hospitality related field or equivalent is preferred.
  • A valid driver's license is required.
  • NRA Serv Safe Food and Alcohol certifications preferred.
• Experience:
  • 2 years previous restaurant management experience preferred.
• Skills/
  
  Competencies:
  • Superior people management skills, communication and listening skills required.
  • Must be self‑motivated and detail oriented.
  • Have a passion for the brand and for teaching others.
  • Ability to quickly grasp and retain new ideas and concepts and incorporate them into daily work activities is required.
  • Ability to effectively communicate with others (e.g., with Team Members, Guests, Vendors, etc.) required.
  • Demonstrated time management and organizational skills required.
  • Superior listening skills required.
  • Must be flexible and adaptable to change.
  • Required to work a flexible schedule including days, nights, weekends and holidays.
  • Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations preferred.
  • Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs.

When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work.

This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

Mid-Senior level

Full-time

Management and Manufacturing

Restaurants

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