Benefits:

Short Term Disability

Accident Insurance

Voluntary Life Insurance

Cell Phone and Monthly Service

Free Parking

100% Employer Paid Medical Insurance

Shift Meals

401(k)

401(k) matching

Bonus based on performance

Dental insurance

Employee discounts

Paid time off

Vision insurance

Overview: The Kitchen Manager reports to the Executive Chef and is primarily responsible for overseeing the operation and efficiency of the kitchen. He/she works closely with the Executive Chef to coordinate, schedule, and oversee the work of line cooks and all other kitchen support staff. The BOH Manager also has many duties beyond the kitchen including training and mentoring line cooks and other food preparation workers, completing administrative tasks related to their duties, participating in personal and professional developments, and closely supporting the executive chef to ensure performance is aligned with the goals and expectations of Fleet Landing.

Key Responsibilities:

· Producing and expediting high quality dishes that are consistent and meet the standards of Fleet Landing and its guests

· Maintaining order and discipline in the kitchen

· Communicating and coordinating with the FOH team to ensure efficient shifts and provide guests with a hospitable and memorable dining experience

· Overseeing all food ordering procedures and ensuring inventories and invoices are entered and posted by period-end

· Reconciling import batches weekly

· Ensuring food cost breakdown is within budget

· Troubleshooting equipment malfunctions, coordinating and scheduling necessary facility and equipment repairs

· Having general knowledge of the mechanical, HVAC, and plumbing layout of Fleet Landing

· General knowledge of Fleet Landing and RockIt Hospitality’s philanthropic projects and community partners

· Training and mentoring prep cooks, line cooks, kitchen managers, and all other BOH support staff

· Overseeing specific designated cost centers

Required Skills:

· Culinary background and proven experience cooking and managing

· Understanding of various cooking methods, ingredients, procedures, and equipment

· Familiar with food and beverage industry’s best practices

· The ability to understand and interpret numbers, specifically P&L cost centers and trends

· General knowledge and ability to use computers, tablets, apps etc. including Microsoft Office, POS, and any other software used to complete job tasks

· Organizational and multi-tasking abilities

· Ability to manage crisis in a calm and effective manner

· Fortitude to effectively give and receive feedback

· Teamwork-oriented

· Talent for learning, understanding, and motivating people

· Desire for continuing education, personal, and professional development

· Ability to lift up to 50 pounds and be on your feet in a hot environment for up to 12 hours

· Flexible schedule including nights, weekends, and some holidays

Additionally:

· Each manager will have a few areas of responsibility such as ordering products, educating staff, writing staff schedules, interviewing, hiring, onboarding, training, etc.

· Managers will be expected to respond to time-sensitive communication within 24 hours

· Managers will be expected to attend and make meaningful contributions to weekly manager meetings and Quarterly Planning Sessions

· Maintain an “A” rating per SCDHEC guidelines and standards.

Compensation Package:

· Flat salary paid WEEKLY (Between $56K-$64K, based on experience, reliability, and ability)

· Quarterly Performance Bonus based on sales (average $12K annually)

· 100% Employer Paid Health Insurance ($600 Monthly Value)

· Shift Meals

· Cell Phone and Monthly Service Provided