Kitchen Manager
$52,000–$56,000 year
On-siteLehigh Acres, Florida, United States
Job Summary
Manage back-of-house operations and achieve planned sales and profit levels by enforcing company policies, procedures, and performance standards. Provide direction to back-of-house staff to ensure execution of duties, guaranteeing maximum guest satisfaction and a quality work environment. Assist the General Manager in planning manpower, analyzing restaurant unit staffing, and recruiting, training, and orienting new hires. Monitor food temperatures during hot and cold handling, ensure menu items are prepared and presented safely, and maintain inventory levels for food and non-food items. Prepare and review financial reports covering payroll, cash, receipts, productivity, food costs, and operating expenses. Attend scheduled restaurant and region team meetings, make presentations to peers, and complete University of Perkins coursework while maintaining ServSafe certification. Work irregular hours under heavy pressure during busy times, standing extensively and lifting up to 50 pounds.
Required Qualifications
- One to two years previous experience in a supervisory role
- Must be able to communicate clearly with employees, vendors and guests
- Must be able to coordinate multiple tasks simultaneously
- Must be able to reach heights of approximately 6 feet and depths of 2.5 to 3 feet
- Must have high level of mobility/flexibility in space provided
- Must be able to fit through openings 30" wide
- Must be able to work irregular hours under heavy pressure/stress during busy times
- Must be able to carry trays of food products weighing 20 pounds for distances up to 30 feet
- Must be able to lift up to 50 pounds
Desired Qualifications
- High school diploma
- some college or degree
- preferably in food production
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