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Restaurant Culinary/Kitchen Manager

Peerless Hospitality Concepts

Restaurant Culinary/Kitchen Manager

Johnson City, TN
Full Time
Paid
  • Responsibilities

    Restaurant Culinary/Kitchen Manager is responsible for successfully driving all Back-of-House food preparation operations including complete kitchen team. Ensures high food quality and service levels while maximizing revenue, accurate forecasting and budgeting. Implements accurate inventory controls, continually updates menus and keeps food costs in line. Must demonstrate positive excellent leadership, communication and team-building skills with associates, peers and across departments.

    Responsibilities

    Assist the General Manager with recruitment and development of Back-of-House employees; hire, train, empower, coach and counsel, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.

    Implements and manages all company programs to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.

    Orders and maintains food inventory and develops relationships with food vendors and purveyors.

    Manages the maintenance/sanitation of the food and beverage areas and equipment in the restaurant to comply with regulations and ensure quality service.

    Resolves customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.

    Education/Formal Training

    A two year college degree or equivalent experience.

    Experience

    2-3 years of employment experience in a related position. Prefer experience in all areas of restaurant kitchen operations including equipment operation, food preparation, team management and expediting to meet food appearance and quality.

    Knowledge/Skills

    Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.

    Must possess highly developed communication

    Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, etc).

    Must be literate for written guest communication, administrative and Human Resource responsibilities.

    Requires excellent reading and writing abilities 100% of the work day.

    Physical Demands

    The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    Limited physical requirements in order to assist during peak business demands (i.e., banquet room turns, restaurant bussing, etc.).

    Bending/kneeling -as directed above.

    Physical ability to supervise on-floor activities required 60% of work day.

    Climbing Stairs -up to 20 steps 20%of work day.

    Chemicals/Agents –Limited access in the course of supervising the sanitation of the operation.