This is an important role, reporting directly and working closely with the Chef/Owner. Please read the full job description, and let us know if you believe this is you!
Job Description: Kitchen Manager
Here you will find a detailed outline of the duties and responsibilities of the Kitchen Manager position. The following duties are a must, but not limited to, for day to day operation.
Daily ordering, current stock & par sheets for all perishables
This is a cooking position. Prep, Line cooking, Plating, Expediting, Menu Planning, are all part of the job.
Opening & closing restaurant
Controlling petty cash, monitoring server/bartender checkouts
Short nightly recap of sales and other concerns
Weekly sit downs with the owner to discuss menu planning, kitchen updates, reviews, staff performance
Cleaning & sanitation duties sheets for all staff. Delegating and creating assignments for staff. Daily cleaning and a sparkling kitchen is the highest priority.
Understanding all health & safety protocols, implementing new policies & procedures
Holding staff accountable for violations, reporting back to the owner with any witnessed misconduct or policy violations
The fun part! Putting yourself on the plate. An opportunity to showcase your passion & artistry for cooking. Our restaurant has endless culinary possibilities. Nothing is “off the table”. Everything is up for discussion.
With no waste it is imperative to have quick and creative menu ideas to utilize available ingredients, for daily and nightly dinner specials, soups, and homemade stocks. Nothing should be wasted in a small kitchen.
Wages, Compensation, Benefits
The starting annual salary for the position is 70-80k depending on level of experience. Some of the perks and benefits are, flexible schedule, daily meals, paid time off, vacation, health & dental insurance.
Experience Required for consideration
This position is held for one or more of elite culinary talent. It’s a position for someone aspiring to be a business owner, or open their own restaurant one day. It requires great dedication, observation, and the desire to improve an already successful operation. It requires great listening and execution of the vision aligned with the chef/owner and thy own. You can have 50 years of cooking experience, but do you believe that every plate you put out is your best effort? You must have an undeniable desire to put only the best final product on the plate. No exceptions. We are known for execution, great flavor, and cooking with “love”. That will always be a part of our mission and identity. Bad cooking habits, and bad attitudes are not welcome. As the saying goes
“Experience is great, but attitude is everything”.
Requirements:
Minimum of 4 years cooking professionally, recent, in a relevant and comparable restaurant or kitchen
Updated and accurate resume
At least 3 professional references
2 years Management Experience
Full time availability. Open schedule. Nights & Weekends required. No late night shifts
Desire to move up the ranks. Listens and takes constructive criticism. No egos. Do whatever it takes attitude.
Everything described above is standard in a reputable kitchen. The right candidate already knows these things are expected of them. The wrong candidate will view these requirements as “demanding”. If you hold yourself to the highest of standards and professionalism, we would most certainly love to hear from you!
Please submit your resume for consideration, and we look forward to meeting with you!
-Chef