Compensation Range:$85,000.00 - $95,000.00
Plus Incentive Bonus based on Performance
Location:2636 HYLAN BLVD STE 230, STATEN ISLAND, New York, 10306
The Kitchen Manager is a developer of people, a culinary superstar, and a fundamental part of the venue leadership team responsible for maximizing profits and controlling all aspects of kitchen operations - including but not limited to food quality, ordering pars, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, safety and sanitation practices, and systems and productivity.
A recipe for success in this role is equal parts people development, creating amazing and delicious experiences for our guests, and a focus on financial discipline to drive results.
CORE ROLE RESPONSIBILITIES: Grow Revenue + Control Costs- Monitors inventory and reports results to the General Manager; develops hourly teams on the appropriate utilization of the inventory system
- Maintains, controls, and develops teams' food cost acumen by properly ordering and receiving products - utilizing PMIX to minimize waste and establish accurate pars/prep lists
- Maintains appropriate staffing levels by tracking labor and maintaining budgeted staffing expectations - interviews and hires rockstar kitchen teammates
- Actively participates in the core menu and LTO rollouts, including planning necessary item rotation, depletion, additions, and team training
- Maintains appropriate small ware supplies and ordering practices
Optimize the Guest Experience- Upholds standards of behavior as defined by the company's Core Values, Code of Conduct, and Operational Guidelines
- Ensures a safe and sanitary working environment that minimizes the risk of incident, injury, and food handling-related issues
- Sets high food quality expectations by maintaining and coaching recipe adherence, line checks, portion controls, pristine cleanliness, organization, appropriate food storage, and sanitation standards
- Consistently reviews ticket times, ensuring all food is promptly made and delivered
Lead Your Team- Conducts thorough line checks, temperature logs, and other required kitchen systems promptly, utilizing these as a coaching tool for staff members
- Schedules kitchen teams - utilizing forecasting and labor pro forma tools, posting and communicating schedules timely so our teams can plan appropriately
- Leads by example and coaches communication between all roles within the venue
- Maintains the kitchen communications board - verifies teammate knowledge and understanding of the information provided
- Conducts daily shift meetings and larger kitchen team meetings to keep the team informed and engaged
QUALIFICATIONS:- 3+ years of experience managing a kitchen in a high-volume dine-in theater, restaurant, or entertainment venue
- Direct experience managing Food & Beverage COGS, controlling kitchen labor budgets, and inventory management.
- ServSafe Certification, local Health Cards (as required)
- Positive, fun, coachable, and open-minded approach to life
- Excellent communication skills - verbal and written
- Maniacal focus on guest experience
- Resourceful problem-solving skills - loves a puzzle!
- Proven record of high standards
- Able to work 45 hours minimum; higher volume seasons and heavier work weeks are expected
- Basic computer knowledge (Microsoft Office and G-Suite) and office skills required
- Ready and excited to work volume - weekends and holidays required
WORKING CONDITIONS:- Restaurant environment. Moderate to high noise levels. The work involves a majority of standing, bending, stooping, twisting, climbing, and some lifting up to 50 lbs.
HAZARDS:- Only those present in a normal restaurant setting; no known significant hazards. Work performed in the restaurant has minimal exposure to cleaning chemicals and cooking equipment, along with minimal machinery with moving parts.
- Ability to climb stairs
Company: Alamo Drafthouse Cinema
