KITCHEN MANAGER JOB SUMMARY

The Kitchen Manager is responsible for the kitchen/back-of-the-house ("BOH") operations as directed by the General Manager and Director of Operations. As the person responsible for the successful operation of the kitchen, the Kitchen Manager must work with the General Manager and Executive Chef to supervise menu development, kitchen service standards, kitchen quality control, and labor and food costs.

KITCHEN ESSENTIAL DUTIES & RESPONSIBILITIES

• Manage and direct all kitchen employees in a manner that promotes exemplary customer service
• Work with the General Manager to manage all labor costs and ensure properly staffed kitchens for all daily sales and upcoming events
• Manage all recipes and menu development, food product quality and cost of goods
• Meet with all kitchen and other BOH new hires when hired
• Develop and implement all kitchen and BOH safely and training programs
• Work with the General Manager and Director of Operations to prepare for any private events or buyouts the Company may have
• Provide end of month numbers and proposed areas of improvement no later than the 5th of the following month to the General Manager, Director of Operations and CEO
• Provide recaps of the BOH operations no later than the 5th of the following month to the General Manager, Director of Operations and CEO
• Follow and enforce a concrete training program for each BOH position that will be a "living" document that will be continuingly updated and referenced by the kitchen leads
• Work with the General Manager and Director of Operations and team on discounts contracts, and money saving programs
• Make sure that all food safety guidelines are followed including cooking temperatures, refrigeration, and other food safety requirements

• Maintain a positive, high, well-balanced energy level throughout the entire shift
• Demonstrate strong interpersonal communication skills in working effectively with kitchen and front of the house employees to ensure a warm, professional, and accommodating guest experience

• Promote a safe working environment for employees and guests, which complies with all Company safety policies and all ServeSafe policies and procedures

KITCHEN MANAGER SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITY

• Knowledge of Teamwork and Toast POS system
• Ability to manage employees to ensure the highest productivity in a high stress environment of a commercial kitchen for a busy downtown Nashville restaurant.
• Must manage and hold staff accountable for all policies and procedures including all policies in our employee handbook
• Must be able to create and adjust schedules for the department while knowing when to adjust labor with little oversight needed from the General Managers and Director of Operations
• Must have extensive experience planning, coordinating, and executing corporate events and catering orders while ensuring exceptional guest service and operational excellence
• Ability to communicate with employees whose primary language is Spanish and who may speak English only as a second language or not at all
• Ability to read, write and speak the English language to interact with guests, the public, and coworkers
• Proficient verbal communication skills
• Ability to work under pressure and professionally deal with stressful situations during busy periods in a loud, busy, and crowded environment
• Strong interpersonal skills to provide overall guest satisfaction, be able to manage a large and diverse employee workforce and maintain staff morale
• Must have extensive knowledge of food recipes and the ability to teach food recipes
• Extensive knowledge of safe usage of kitchen equipment and proper food handling requirements
• Basic mathematical skills
• Knowledge of daily maintenance and cleaning of venue
• Must have knowledge of all required legal documents, i.e., A.B.C., Health Department, Police, City, Etc.

QUALIFICATION STANDARDS

Education

High School Diploma preferred

College or culinary degree preferred

Experience

Minimum of three years of experience in a large commercial kitchen operation required

Three years of experience as a supervisor in a large commercial kitchen operation preferred

One year of experience managing front-of-the-house daily operations, supervising staff, and ensuring efficient floor management
Age

Must be at least 21 years old
Licenses or Certificates

ServSafe Certification

CPR certification and/or First Aid training preferred

The above statements are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Nothing in the job description restricts the Company's right in its sole discretion to change, assign, or reassign duties and responsibilities at any time for any reason without notice.

GROOMING

All employees must wear the proper uniform and maintain a neat, clean and well-groomed appearance in accordance with the Company's grooming standards.

PHYSICAL REQUIREMENTS/WORKING ENVIRONMENT

• Must be able to work in an environment with constantly elevated temperatures
• Must be able to work and move quickly in a tight-space environment in a safe manner without disrupting other employees
• Must be able to lift at least 50 lbs.

OTHER

Applicants with additional language skills preferred

COMPENSATION: $75,000 - $90,000 PER YEAR, BENEFIT PACKAGE, BONUS PLAN, PAID VACATION, PARKING AND CELL PHONE REIMBURSEMENT