Kitchen Manager

Sioux City, IA, USA|Onsite

Job Overview

Employment Type

Full-time

Benefits

Direct Deposit

Free Meals

Pay for grades

Paid vacation

Annual Performance Review and Performance Based Wage Increases

Medical

Dental

Vision

on the job training

Advancement opportunities

Fun

Recognition and team environment

401(k) - not matched

Shoe credits

Job Description

Wendy's is a well-known and respected fast-food restaurant chain that has built a strong reputation for quality, service, and excellence in the quick-service industry. At Wendy's, the focus is on delivering fresh, high-quality food and exceptional customer experiences. This commitment is reflected in the company culture and operational standards, which emphasize attention to detail, team collaboration, and constant improvement. Wendy's is recognized for its signature menu items, including fresh hamburgers, crispy fries, and a variety of other freshly prepared food choices. This particular opportunity is with an independently owned and operated Wendy's franchise located at 301 W. 15th St., Sioux City, IA. Franchisees manage their own compensation, benefits, and career programs, which can vary from company-owned locations.

The role of a Wendy's Kitchen Manager is essential in ensuring that the restaurant consistently upholds its high standards. As a Kitchen Manager, you are directly responsible for maintaining quality in food preparation, production, service, and food safety, all of which play a critical role in the overall customer satisfaction and success of the restaurant. The position requires a proactive approach to managing the kitchen team, ensuring compliance with safety regulations, overseeing inventory and food cost controls, and driving operational excellence during shifts.

This role offers an excellent opportunity for individuals who are passionate about restaurant operations, leadership, and delivering an outstanding customer experience. The Kitchen Manager will partner with other management team members to optimize profitability and efficiency while fostering a positive and productive work environment. Responsibilities include training and coaching crew members on food safety and operational procedures, leading shift activities, managing cash operations, and ensuring the kitchen meets its production and quality goals.

In addition to operational duties, the Kitchen Manager will focus on maximizing labor efficiency and minimizing waste, performing regular walk-throughs to maintain high standards, and addressing customer feedback related to food taste and accuracy. The position demands strong leadership skills, multitasking abilities, and a customer-oriented mindset. This role is physically demanding, requiring the ability to stand for extended periods and perform various physical tasks.

Wendy's values its employees and provides an array of benefits that foster professional growth, a supportive work environment, and work-life balance. Employees can expect opportunities for paid vacation, medical, dental, and vision benefits, as well as advancement and training programs to enhance their careers. Additional perks such as free meals, shoe credits, paid time for students, and a fun team environment contribute to a rewarding employment experience.

Job Requirements

High school diploma or GED
must be 18 years of age
must be able to pass criminal background check and drug screening
one or more years of restaurant experience preferred
ability to multi-task while maintaining composure and give sound advice and direction
must be able to take direction, give direction, work well in a team environment and have a strong customer orientation focus
must exhibit professionalism, composure and discretion when expediting or resolving all customer related concerns and issues
ability to work, concentrate and perform duties accurately in a fast-paced environment that may involve noise and hot/cold temperatures
must be able to stand for prolonged periods of time
ability and willingness to wear a headset
physical ability to lift (up to 25-50 pounds as necessary), reach, push, pull, bend kneel and stoop
must be available to report to work promptly and regularly, as well as work all dayparts and days of the week
may be required to transfer from one location to another and must have the ability to travel to other restaurants as business needs dictate
must have or be willing to obtain ServSafe certification

Job Qualifications

High school diploma or GED
one or more years of restaurant experience preferred
ability to multi-task while maintaining composure and give sound advice and direction
must be able to take direction, give direction, work well in a team environment and have a strong customer orientation focus
must exhibit professionalism, composure and discretion when expediting or resolving all customer related concerns and issues
ability and willingness to wear a headset

Job Duties

Training, monitoring and reinforcing food safety procedures to crew members
acting as Cash Manager as needed, including setting up cash registers at open, reconciling cash registers throughout the shift and verifying safe cash at open, close and shift change
acting as Operations Leader, organizing, overseeing and supervising shifts by completing and executing the Daily Operations Plan
performing walk-throughs to ensure the restaurant is ready to open or close and ready for each rush period
perform walk throughs throughout shift with specific focus on items that impact taste and accuracy
utilizing flow charts and checklists to ensure complete and timely opens, closes and post rush activities while maximizing labor efficiency
working with restaurant management team to train, develop and communicate with crew members and Team Trainers through Four Corner Training, team huddles, manager meetings, etc
supervising crew members and Team Trainers in a way that maximizes retention
leading the kitchen team to ensure quality, production and service standards are met and to create a safe, efficient and professional environment for customers and other employees
monitoring product cooking, labeling, holding and rotation to ensure only safe, fresh quality product is served while minimizing waste
helping to execute appropriate shift-specific procedures according to the Daily Operations Plan
assist the restaurant management team in maintaining proper coverage via crew member schedules to ensure that the restaurant attains/exceeds all customer service standards
following up and ensuring resolution of taste and accuracy issues as indicated in Voice of the Customer reports
impacting restaurant food cost by verifying inventory received on truck orders, completing and analyzing daily shift inventory counts, receiving and entering product credits and transfers into the back office system, monitoring and tracking waste, adjusting forecasts, prep and bin charts, and assisting restaurant management team in creating and utilizing actions plans to impact food cost
checking inventory levels and placing food orders
executing weekly and positional cleaning schedules by assigning, coaching and following up on cleaning tasks with crew members