Kitchen Manager

Powder Springs, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

competitive pay

A work environment that is upbeat, exciting, and fun

Opportunity for advancement

Medical insurance

Dental Insurance

Vision Insurance

401k plan

Employer Paid Life Insurance

vacation

Life Assistance Program

Team Member Assistance Fund

Job Description

The hiring establishment is a vibrant and dynamic restaurant known for operating a 100% scratch kitchen, emphasizing fresh, quality ingredients and meticulously prepared dishes. This restaurant prides itself on delivering an exceptional dining experience through its commitment to food quality, service standards, safety, and sanitation. Known for its upbeat, exciting, and fun work environment, the establishment offers a fantastic opportunity for professionals passionate about the culinary arts and restaurant management to thrive and grow their careers. The company not only fosters a collaborative team atmosphere but also provides competitive pay and a comprehensive benefits package including medical, dental, vision insurance, 401K plan, employer-paid life insurance, vacation, and additional support programs such as Life Assistance and Team Member Assistance Funds. Its culture encourages advancement, motivating team members to excel and reach their full potential within the organization.

The role offered is a Chef/Kitchen Manager position, demanding a strong leader with extensive knowledge of dining room and kitchen operations. This role is pivotal to the smooth running of all shifts, ensuring that both kitchen and front-of-house systems operate seamlessly. The candidate will provide direction, coaching, and training to assistant managers and all team members, fostering development in several key areas including food quality, service excellence, and compliance with safety and sanitation policies. A critical part of this role is maintaining consistent execution of operational systems, standards, and cost controls to meet financial goals while enhancing guest satisfaction.

In addition, the Chef/Kitchen Manager will be responsible for overseeing BOH schedules, labor goals, inventory procedures, and budgets, ensuring all aspects of the kitchen run efficiently and effectively. The position requires strong communication skills to liaise effectively with various stakeholders such as guests, team members, management teams, local owners, and vendors. The role also involves interview and hiring duties to maintain appropriate staffing levels and management of assistant managers to ensure all shifts meet food and service standards. Safety is a priority, and the candidate must adhere to rigorous safety protocols while operating kitchen equipment and managing multiple priorities under stress with sound judgment. This role is ideal for motivated individuals who are passionate about delivering extraordinary guest experiences and leading a high-performing kitchen team in a fast-paced environment.

Job Requirements

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
Must be able to attract, train, develop and retain the very best team members in the industry
Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest
Ability to define, measure and attain financial goals for the restaurant with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management
Performs duties that require bending, lifting, reaching and turning
Transports items and containers weighing up to 50 lbs
Able to stand up to 8 hours or longer if needed
Ability to sit or stand for extended periods of time and work in a restaurant environment
Ability to lift at least 50 pounds
Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment
Reach with hands and arms
Bend, kneel and crouch and climb
Climbing 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
Ability to attract, train, develop and retain team members
Strong guest service focus
Ability to define, measure and attain financial goals for the restaurant
Focus on year-over-year sales growth, guest count increases, effective 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