Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,000.00 - $75,000.00
Work Schedule
Standard Hours
Benefits
competitive salary
Training and Development
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
performance bonuses
Job Description
This job opening is for a Kitchen Manager position at a dynamic restaurant with a 100 percent scratch kitchen. The employer offers a fantastic opportunity starting with a competitive salary range of $68,000 to $75,000 annually. The company is dedicated to culinary excellence and emphasizes fresh, high-quality food prepared from scratch. This commitment to quality, along with a strong organizational culture, sets the stage for prospective candidates who are passionate about managing culinary operations and leading a team in a fast-paced restaurant environment.
As a Kitchen Manager, you will play a critical role in overseeing the kitchen and dining ro... Show More
As a Kitchen Manager, you will play a critical role in overseeing the kitchen and dining ro... Show More
Job Requirements
- High school diploma or general equivalency diploma (GED)
- Three to five years of high volume full-service restaurant management experience preferred
- Exceptional leadership and motivational skills required
- Ability to attract, train, develop and retain team members
- Strong guest service focus
- Ability to manage financial goals including sales growth, guest count, staffing and costs
- Ability to sit or stand for extended periods
- Ability to lift at least 50 pounds
- Ability to talk, hear and use hands repetitively
- Ability to bend, kneel, crouch and climb ladders
- Exposure to heat
- Dexterity for food handling
Job Qualifications
- High school diploma or general equivalency diploma (GED)
- Some college preferred
- Three to five years of high volume full-service restaurant management experience preferred
- Exceptional leadership and motivational skills
- Ability to attract, train, develop and retain top team members
- Strong guest service focus
- Ability to define, measure and attain financial goals including sales growth, guest count, staffing levels, and cost management
Job Duties
- Knowledge of all dining room and kitchen systems and operation
- Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures
- Ensures consistent execution of all systems, standards and cost controls
- Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis
- Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors
- Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities
- Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction
- Oversees department inventory procedures and coaches assistant managers to complete weekly inventory
- Manages BOH budgets including forecasting
- Interviews and assists in the hiring of all departments to maintain appropriate staffing
- Manages assistant managers and team members to meet food and service standards each shift
- Follows safety procedures and standards when operating all equipment
- Handles multiple priorities, works under stress and exercises good judgment
OysterLink helps restaurants, hotels, and hospitality businesses hire.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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