$80,000 - $90,000 Per YearAre you looking to inspire new talent and create a team you can be proud of? Great, then we WANT you! We're looking for an experienced Sous Chef to help develop an amazing team that will meet and exceed guests' expectations every time.We offer excellent health benefits and a 401k w/ company match.Responsibilities:As a Kitchen Manager at McCormick & Kuleto's you must be high energy, passionate and hospitable, you would be expected to lead by example. This person will direct the activities of the back of the house hourly associates, ensuring the cleanliness and sanitation of the BOH, friendly and efficient guest service. We believe in cross-training therefor all of our Managers will not be limited to the following areas of responsibility.
Kitchen Manager Job DutiesLeadership- Accomplishes restaurant and bar human resource objectives; maintaining an accurate and up to date manpower plan for back of the house needs.
- Executes training and development of team members through orientations, ongoing feedback, and establishment of performance expectations and by conducting performance reviews on a regular basis.
- Enforces policies and procedures and follows disciplinary action standards. Ensures that legal and company standards are met and follow-up quickly on all employee complaints.
- Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
- Responsible for training kitchen personnel in cleanliness and sanitation practices
Business Execution- Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
- Controls labor cost by scheduling and assigning employees; following up on work results.
Operational Execution- Maintains operations by executing policies and standard operating procedures; implementing production, productivity, quality, and Craft Republic's service standards; determining and implementing system improvements.
- Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with guest.
- Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
- Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
- Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant's receiving policies and procedures.
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
Restaurant Kitchen Manager Skills and Qualifications:- College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
- At least 2 years' experience in a Kitchen Manager role required.
- At least 1 year experience scheduling and managing labor is required.
- Knowledge of computers (MS Word, Excel).
- Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, cost accounting, developing budgets, financial planning and strategy,
- Decision Making
- Valid driver's license
- Excellent communication skills
Working Conditions - Stand for up to ten or more hours, be able to lift 30-50 pounds, use motion that entails pushing, pulling, stretching, and continuous bilateral use of fingers and wrists.
- Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50 hours).
- Ability to perform all functions at the restaurant level.
- Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
- Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.
Certifications:- Must have current alcohol and food certification that meets state requirements.
