Chef

We are looking to hire a hard-working, self-motivated and high-energy individual to join our staff as the new Kitchen Manager. Kitchen Managers are primarily responsible for the overall food and kitchen (back of house) operation of their unit and serve in the General Manager role in his or her absence. Kitchen Managers support the General Manager through the implementation of business objectives through a strong sales-based focus and constant development of their team. Kitchen Managers assist in building the business strategy for the unit, manage employee development and otherwise assist the General Manager in meeting or exceeding business objectives for the unit. Kitchen Managers are an exempt position generally working 5 days, 50 hours per week.Essential Job Functions:On a day-to-day basis, Kitchen Managers are responsible for assisting in the strategic development of the unit in the areas of sales, costs, quality, and people basics and managing the day-to-day operations of the restaurant. Specific duties include, but are not limited to:The primary responsibility of all back of house operations including quality, food production, inventory, food ordering, housekeeping, and menu management.Assist in the development of an overall strategy for the unit to meet business objectives, develop employees and meet sales goals in all applicable sales avenuesMakes business decisions using numeric reasoning understanding the multiple business outcomes affected by each decisionManages direction of the unit in GM’s absenceManages the highest standard of customer service through effective coachingCommunicate and follow-up on unit objectives with all staff through to completionMaintain a sales-based focus, proactively seeking out sales opportunities to establish and maintain business relationships where possible through phone calls, physical interactions, and driving where necessaryManages highest quality standards to ensure a safe working environment including a zero deviation from HAACP, Board of HealthDevelop assistant management to effectively manage sales, costs, quality, and people basicsRecruit, develop, and retain appropriately skilled staff to work in the restaurant and/or handle catering and banquet eventsDevelop all staff in the unit to prepare them for future positionsPositively impact the unit through demonstrated creativity in assisting in the development and implementation of strategic initiatives in the unitAppropriately schedule staff for forecasted salesAudit internal processes and adjust as needed to complete assigned operational goalsManage employee relations issues to ensure a harmonious work environment for all staffSupport Division General Manager in effectively communicating issues, concerns, and special needs/projects and day to day business of the unit with the DGMFill in wherever necessary to move the line faster, assist in delivering products and serving food to customersMake deposits at the bankPhysical Requirements: Kitchen Managers will regularly stand, walk, talk, carry, bend, stoop, turn and lift in excess of fifty (50) pounds. Chef Managers will also drive, view a computer monitor, and type/write on a regular basis. Team lift required on anything over fifty (50) pounds and/or an awkward lift.

Created: 2025-12-05