Benefits:

Competitive salary

Dental insurance

Employee discounts

Free food & snacks

Health insurance

Vision insurance

Free uniforms

Opportunity for advancement

Paid time off

Company Overview:

We are a high-volume sports bar and grill, a neighborhood favorite for families and individuals to celebrate a special occasion, catch the big game or just to have lunch or dinner. With over 100 tv’s showing all sporting events, there is never a dull moment in our bar. We provide a fast paced and exciting environment for our staff, and we also provide the tools to for our staff to be successful. We only use the best ingredients available to make every meal remarkable.

Job Summary:

A kitchen manager is responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, kitchen managers ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly.

Responsibilities:

Provides direction to kitchen staff, ensuring execution of all employee duties.

Monitors kitchen operations to ensure compliance with health and fire department regulations.

Ensures compliance with state, federal, and local food handling requirements, and standards.

Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift.

Completes the duties of a line cook when needed and is capable of performing the duties of all kitchen positions.

Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.

Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process.

Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.

Monitors labor costs to attain budgeted goals within restaurant policies and procedures.

Oversees and approves training and development of kitchen staff.

Participates in the hiring process by conducting interviews and making hiring recommendations.

Assists in completion of all back-of-house employee 30-day and annual reviews.

Qualifications:

Customer service

People management, fostering teamwork, and giving feedback

Planning and multi-tasking

Self-motivated with a high energy level

Conflict resolution

Verbal communication

Benefits/Perks:

An extensive and well-rounded training program

Continued career development and growth opportunities

Medical, dental, and vision insurance

PTO