Kitchen Manager

About This Role

Leading one of the most dynamic and diverse collections of restaurants in the country, the Kitchen Manager is a key part of the management team. This role focuses on building sales and growing the business through a commitment to details, standards, and creating "Guest for Life" moments, while fostering a professional and educational kitchen environment.

Responsibilities

• Create and maintain a clean, professional, and educational environment in the kitchen
• Consistently make decisions in the best interest of the guests, employees, and the organization
• Coach and develop hourly employees to ensure best results and opportunities for growth
• Produce food of the highest quality, executed to recipe specification in a timely and consistent manner
• Follow all CentraArchy BOH protocols for consistency, including Line Checks, Facility Walkthroughs, Time and Temperature Logs, HACCP Planning, and Health Department protocols
• Create a safe and sanitary work environment compliant with all health department standards and protocols
• Continuously create and develop menus appropriate to the restaurant's concept and direction
• Increase guest satisfaction through superior food quality standards
• Participate in Profit & Loss meetings and develop and execute appropriate action plans as needed
• Establish a system for thorough training of all employees in issues pertaining to their position
• Establish and maintain appropriate staffing levels to meet or exceed budgeted labor percentage
• Complete annual performance reviews for all BOH employees
• Monitor daily labor reports and eliminate overtime
• Maintain accurate employee files and proper documentation of performance
• Effectively control costs on all items to meet or exceed budgeted food cost
• Actively work to achieve the best price for products while maintaining quality standards and CentraArchy approved specifications
• Complete an accurate physical food inventory on a routine basis
• Set appropriate prep levels to ensure fresh product and effective use of hourly labor
• Possess a strong working knowledge of the systems utilized within the company

Requirements

• Minimum of 3 years of progressive culinary management experience in well-rated restaurants
• Prior experience and success in running expo in a busy kitchen
• Experience hiring, training, and mentoring salaried managers and hourly BOH staff
• Strong financial acumen with the proven ability to oversee cost control, labor management, and bottom-line profitability
• Ability to drive performance and results of a diverse culinary workforce

Benefits