Kitchen Manager Deerfield Beach

Flanigan's is a well-established restaurant chain known for delivering an exceptional dining experience through quality food and outstanding customer service. With a commitment to excellence, Flanigan's operates multiple locations and prides itself on a strong team-oriented culture within their kitchen and front-of-house staff. As a key player in the hospitality industry, the company emphasizes employee development, safety, and adherence to food safety standards, operating 365 days a year to serve its customers continuously. The restaurant values passion for cooking, teamwork, and an ownership mentality among its staff to drive sustained success and a rewarding workplace environment. The work environment fosters communication, compliance with regulatory policies, and a clear structure for growth and evaluation.

The role of Kitchen Manager at Flanigan's is pivotal in maintaining the smooth operation of the kitchen while ensuring high standards in food quality, sanitation, and employee performance. As the Captain of the Kitchen, the Kitchen Manager leads the back-of-house team through the dynamic daily challenges such as ordering ingredients, receiving deliveries, prepping food, managing service operations, and overseeing cleaning and closing responsibilities. This position demands a leader who not only actively participates in kitchen tasks as needed but also delegates responsibilities effectively to maintain efficiency and quality.

Kitchen Managers at Flanigan's must be proactive communicators, consistently updating management on kitchen operations and issues throughout the day. They are responsible for maintaining detailed daily logs, attending weekly managers’ meetings, monthly staff meetings, and quarterly supervisor meetings to stay aligned with corporate expectations and continuous improvement initiatives. Managers are expected to enforce company policies and health codes, ensure recipe adherence, proper portioning, and quality control. They also handle employee evaluations regularly, deliver honest and accurate reports on daily events and employee performance, and adhere to Flanigan’s hiring policy by conducting timely interviews.

This role requires flexibility as managers may be asked to work in locations up to 30 miles from their original assigned restaurant and must be willing to transfer geographically. The Kitchen Manager works a five-day week, totaling 50-55 hours, requiring stamina and physical capability such as standing for long periods, lifting up to 50 pounds, bending, stooping, and operating kitchen equipment confidently. Candidates must be certified in food management, demonstrate an ownership mindset, and adhere to dress and grooming standards. The work schedule includes two consecutive days off, with vacations scheduled primarily between April and November. Flanigan’s offers competitive starting salaries with full benefits including health insurance, paid vacation, paid personal days, and a 401K plan with immediate eligibility for employees over 21 years old.