Jim 'N Nick's Chef / Kitchen Manager

Bluffton, SC, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Paid training

Career Development

Job Description

This opportunity is offered by a thriving, high-volume full-service restaurant known for its commitment to a 100 percent scratch kitchen philosophy. This ethos emphasizes the preparation of food from fresh, raw ingredients without the use of pre-made or processed components, ensuring guests receive meals of the highest quality and flavor. The establishment prides itself on culinary excellence, attentive guest service, and maintaining a clean, safe, and efficient environment for both customers and team members.

The position available is for a Kitchen Manager, a critical leadership role integral to the overall success and smooth operation of the kitchen and back-of-house... 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 define, measure and attain financial goals
ability to sit or stand for extended periods
ability to lift at least 50 pounds
ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen and office equipment
ability to reach with hands and arms, bend, kneel, crouch and climb
ability to climb ladder and step stool
exposure to heat
dexterity required for handling food items and dishes

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 required
ability to attract, train, develop and retain team members
strong guest service focus
ability to define, measure and attain financial goals for the restaurant including sales growth, guest count increases, staffing levels, guest service measurements, cost of goods and labor 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 is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility
effectively manages BOH budgets including forecasting
interviews and assists in the hiring of all departments to maintain appropriate staffing par levels
effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience
follows safety procedures and standards when operating all equipment
ability to handle multiple priorities, work under stress and exercise good judgment

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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