Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $37,300.00 - $59,800.00
Work Schedule
Standard Hours
Benefits
Competitive Starting Salary
five day work week
Paid vacation
Health Insurance
Dental Insurance
401k plan
Advancement based on performance
Personal Days
Free Shift Meals
Job Description
Flanigan's is a well-established restaurant renowned for its commitment to delivering exceptional dining experiences and maintaining high culinary standards. With multiple locations and a strong reputation in the hospitality industry, Flanigan's emphasizes quality food preparation, a clean and organized kitchen environment, and top-notch customer service. The company fosters a collaborative work culture where team members are encouraged to grow professionally and take ownership of their roles. Offering competitive salaries, Flanigan's supports career advancement based on performance and skills rather than tenure.
The Kitchen Manager role at Flanigan's is pivotal to ensuring the smooth operation of the back-of-house (BOH)... Show More
The Kitchen Manager role at Flanigan's is pivotal to ensuring the smooth operation of the back-of-house (BOH)... Show More
Job Requirements
- High school diploma or equivalent
- current food management certification
- minimum 2 years kitchen leadership experience
- ability to stand and move continuously for up to 4 hours
- capacity to work 50 to 55 hours per week
- physical ability to lift up to 50 pounds
- capability to bend, stoop, squat, or crawl
- excellent English reading and writing skills
- ability to comply with and enforce kitchen policies
- willingness to transfer within 30 miles of current location
- scheduling flexibility
- ability to pass health inspections
- strong communication and leadership skills
Job Qualifications
- Current food management certification
- ability to communicate clearly in English both verbally and in writing
- proficiency at all kitchen stations including expo
- strong leadership and delegation skills
- understanding of Florida State health code standards
- ownership mentality with accountability for performance
- experience in ordering and inventory management
- flexibility to work a five-day workweek with 50 to 55 hours per week
- ability to attend regular meetings and complete employee evaluations
Job Duties
- Lead the back-of-house team through ordering, receiving, prep, service, cleaning, and closing
- communicate with management concerning all kitchen issues throughout the day
- read and write notes in the manager's daily log
- attend weekly managers' meetings and monthly staff meetings
- complete weekly and monthly employee evaluations
- communicate with all managers on duty when shift is completed
- report all events accurately and honestly
- comply with all policies, rules, and directions in manuals, memos, and meetings
- enforce proper portion measurements, recipe adherence, cleanliness, check time ceilings, and quality control
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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