The Kitchen Manager (KM) is responsible for supporting the EKM in all culinary operations of a

Walk-On’s Bistreaux and Bar while exhibiting leadership and direction to the Heart of House (HOH) team. The KM must have the ability to support a high volume, creative, scratch kitchen through impeccable recipe and spec knowledge, culinary techniques, and experience. He or she must be able to excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standards. The KM must promote a fun and welcoming work environment through positive reinforcement and teamwork. The KM must be able to motivate, coach, teach, develop, and inspire the Heart of Hose team to provide each guest with memorable food. Finally, the KM must support the EKM in his or her endeavor to build sales and maximize financial success through controlled food and labor costs.

Job Duties:

Ensures proper staffing levels by recruiting and interviewing talented kitchen staff members following company guidelines

Manages HOH team, including scheduling, performance feedback, and discipline

Responsible for motivating team daily to create and ensure a fun and successful work environment

Responsible for maintaining the highest food quality from the back door to the guest’s table

Is responsible for ongoing training and professional development of all Heart of House (HOH) team members

Responsible for maintaining all Walk-On’s standards and holding team to the same standards

Effectively communicates with management team and corporate team to ensure effective and efficient operations without issue

Effectively builds trust with team members and fellow management by providing clear and honest communication and feedback

Responsible for completing all operational tasks assigned by EKM or GM, while also holding him or herself responsible for completion

Responsible for the adherence to all kitchen systems

Responsible for proper inventory procedures

Responsible for supporting and reinforcing highest food quality standards for the restaurant at all times through Walk-On’s systems and standards

Responsible for adhering to Walk-On’s/Ecosure safety and sanitation guidelines

Responsible for financial success of the HOH through proper food cost, inventory levels, minimal waste, and labor costs.