Benefits:

Bonus based on performance

Employee discounts

Flexible schedule

Opportunity for advancement

Cooper's Food and Drink is opening our second location in Lacey, WA. This new restaurant will be opening summer of 2025 and will be based out of Lacey, WA. Training will take place at our original location in Tacoma, WA before Cooper's Lacey opens.

Job Description

The Kitchen Manager is responsible for overseeing the daily operations of our kitchen, ensuring that all activities are aligned with our mission, vision, and values. The Kitchen Manager will lead the team in providing an exceptional atmosphere, prioritizing people, and acting as a home away from home for our community. This role includes managing staff, ensuring high-quality food and service, optimizing profits, and maintaining compliance with all health and safety regulations. The Kitchen Manager reports directly to the General Manager.

Mission-Aligned Responsibilities

· Exceptional Atmosphere: Ensure the restaurant environment is welcoming, comfortable, and enjoyable for guests. Support the GM with overseeing decor, cleanliness, and overall ambiance.

· Prioritize People: Lead, motivate, and support the restaurant team in all aspects of service, ensuring a positive, cooperative, and professional working environment.

· Home Away from Home: Foster a community atmosphere where guests feel valued and at home. Address guest and team feedback promptly and effectively to ensure satisfaction and loyalty

Vision-Aligned Responsibilities

· People-Focused Leadership: Manage the recruitment, selection, orientation, training, and development of all back-of-house employees. Conduct regular performance reviews and provide constructive feedback and growth opportunities. Support the management team in doing the same with front-of-house employees as needed.

· Culture of Excellence: Promote a culture that exudes excellence by setting high performance standards and encouraging continuous improvement and innovation.

· Pathways for Thriving: Create pathways for team members to thrive by identifying and developing potential leaders within the team and providing opportunities for advancement.

Values-Aligned Responsibilities

Curiosity

· Work with your team, peers, and company to explore new ideas and innovative ways to enhance the guest experience and operations.

· Stay informed about industry trends and integrate new practices that align with the company’s goals.

Camaraderie

· Foster a sense of belonging among team members and guests by promoting teamwork and genuine care for one another.

· Ensure all team members foster that same sense of belonging and correct issues quickly as they arise.

Courage

· Address challenges head-on with honesty and integrity. Facilitate difficult conversations when necessary and provide transparent communication.

· Make decisions that uphold the company’s values, even when difficult.

Craft

· Ensure that every aspect of the restaurant’s offerings is produced precisely to the company’s specifications to meet high standards of quality and taste, specifically focusing on the food offerings.

· Maintain consistent food preparation and presentation, and ensure compliance with health and safety regulations.

Operational Responsibilities

· Oversee and manage the kitchen and kitchen team.

· Write and maintain the schedule for the back of house team balancing both the needs of the business and the needs of the team.

· Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

· Oversee the operations of the kitchen, manage inventory, and oversee ordering to minimize waste and control costs.

· Ensure compliance with all operational standards, company policies, federal/state/local laws, and ordinances.

Financial Responsibilities

· Adhere to company standards and service levels to increase sales and minimize costs, specifically focusing on food and back-of-house labor.

· Ensure all financial duties, including invoices and reporting, are completed accurately and on time.

· Ensure all cash taken in and paid out in tips is recorded promptly, accurately, and in accordance with all local, state, and federal regulations.

· Review relevant budgets, financial forecasts, and monitor financial performance to ensure the restaurant meets financial objectives.

Guest Service Responsibilities

Ensure positive guest service in all areas. Respond to feedback, taking appropriate actions to turn dissatisfied guests into returning guests.

Monitor and evaluate food service offerings to ensure guest satisfaction.

Personnel Responsibilities

· Provide direction to team members regarding operational and procedural issues.

· Oversee the training and development of new back-of-house employees.

· Develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews.

Qualifications

· Combination of practical experience and education surpassing 2+ years in a similar role or function

· Proficient in restaurant functions: food planning and preparation, purchasing, sanitation, company policies, personnel management, and recordkeeping.

· Valid driver’s license and eligibility to work in the United States.

· Must agree to background and credit check.

· ServSafe certification required.

Personal Requirements

· Self-discipline, initiative, leadership ability, and outgoing personality.

· Pleasant, polite manner and well-groomed appearance.

· Ability to motivate employees to work as a team to ensure food and service meet high standards.

· Ability to handle the pressures of coordinating a wide range of activities simultaneously.

· Good communication skills for dealing with diverse staff.

· Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining standards of operation.

Accountabilities

· Keeps the General Manager informed of all issues and takes prompt corrective actions when necessary.

· Maintains favorable working relationships with all company employees to foster a cooperative and harmonious working environment.

· Always promotes a favorable image of the company to the public.

Working Conditions

· Typical workweek = 38 hours, varying hours if the manager must fill in or emergencies arise.

· Responsive to issues, questions, or concerns that occur when not on shift.

· Ability to perform all functions at the restaurant level, including delivery when needed.

· Position requires prolonged standing, bending, stooping, lifting products and supplies weighing 50 pounds, and repetitive hand and wrist motion.

· Work with hot, cold, and hazardous equipment, as well as operating phones, computers, copiers, and other office equipment.