Benefits:

Competitive salary

Dental insurance

Free uniforms

Health insurance

Paid time off

Training & development

Vision insurance

At Meddys, we look for people who are self-driven and want to be held accountable and rewarded for achieving outcomes and results. People with a high internal emotional need to succeed, a commitment to growth, and a desire to improve. If you can commit to and live with the following principles, then you are the type of person who will be successful and help our company thrive. If you feel this level of engagement is not right for you or that you’re not willing or able to participate with us at this level, we are not a good fit for you.

Our expectation is that you will take the steps necessary to do what you say you are going to do and be accountable for your actions. In other words, live “Above the Line.”

We understand that not every person is ready for this level of performance, and we appreciate the honesty of those who decide this is not the right place for them. On the other hand, you would make an ideal candidate to join our company if you are willing to commit to the following Above the Line principles:

Accountability: See It, Own It, Solve It, Do It

Become part of the solution

Respect for others and their feelings

Act now!

Ask the question: “What else can I do?”

Ask the question. "How can I better my best?"

Personal ownership and pride.

Reject the average.

Show others that you care.

Job Description

The Kitchen Manager will be directly responsible for daily operations of the kitchen, including, but not limited to, food purchasing, food preparation, and consistency in the product presented to the guest. Ensure the quality, cleanliness, and standards of all BOH functions are met. The kitchen manager is responsible for all BOH staff in methods of cooking, preparation, plate presentation, portioning, cost/labor control, proper food handling, sanitation, and cleanliness.

Responsibilities:

Manage and supervise the kitchen staff, providing guidance, training, and performance evaluations.

Oversee food purchasing, inventory management, and cost control to maintain budgetary targets.

Ensure the kitchen complies with all health and safety regulations and sanitation standards.

Implement and maintain standard recipes and presentation guidelines to ensure consistency in the dishes served to guests.

Monitor and maintain kitchen equipment, ensuring it is in good working condition and promptly addressing any maintenance issues.

Collaborate with the front-of-house team to ensure seamless communication and coordination between the kitchen and dining areas.

Continuously seek ways to improve kitchen operations, streamline processes, and enhance the overall efficiency of the culinary department.

Qualifications:

Proven experience as a Kitchen Manager or in a similar leadership role in a high-volume restaurant setting.

Solid understanding of food preparation techniques, kitchen management, and BOH operations.

Strong leadership and communication skills to effectively manage a diverse team.

A keen eye for detail and dedication to maintaining high food quality and presentation standards.

Ability to work under pressure, handle multiple tasks, and meet deadlines.

Excellent problem-solving skills and a proactive approach to addressing challenges.

ServSafe Manager certification and knowledge of health department regulations.