Benefits:

Competitive salary

Employee discounts

Health insurance

Opportunity for advancement

Training & development

The Kitchen Manager directs the operation and management of the kitchen, as well as, assisting Senior Management, as needed and directed.

Job Knowledge, Responsibilities & Skill Requirements:

§ Restaurant menu, recipes and its consistent application to high‐volume production.

§ Product sources, placing orders with vendors, receiving of deliveries and its proper labeling and storage, using FIFO inventory method.

§ Food safety and sanitation regulations.

§ Leadership to effectively direct, manage and develop kitchen staff, utilizing appropriate etiquette, positive attitude and diplomacy.

§ Effectively follow and enforce restaurant rules, safety regulations, and policies, including those of daily recurring tasks and those covered in the employee handbook.

§ Stamina to work on your feet for extended periods of time, with patience, focus and accuracy in a fast‐paced kitchen of a high-volume restaurant operation, where the environment is subject to numerous fluctuations in temperature, noise and aromas.

§ Daily, weekly, monthly reports and timely distribution to management team.

§ Attendance and participation in departmental and management meetings.

§ Other tasks and projects assigned by Senior Management.