Ktichen Manager
On-siteGarden City, Kansas, United States
Job Summary
Conduct daily food audits for flavor, appearance, consistency, and temperature while ensuring all items meet company standards and guest specifications. Interview, hire, train, evaluate, and coach kitchen Team Members in food production, principles, and practices. Schedule staff weekly based on business forecasts and delegate daily work duties across all kitchen areas. Control food costs by establishing purchasing specifications, managing inventory through CTuit, and enforcing waste control procedures. Partner with the Culinary department to roll out menu changes and ensure all equipment is operated safely in compliance with OSHA regulations. Sign off back-of-house Team Members at shift end and attend weekly manager meetings to address team issues. Maintain prompt attendance and complete all required certifications, including ServSafe, within 60 days of employment.
Required Qualifications
- Minimum of 2 years restaurant experience
- Must be at least 21 years of age
- Successful completion of the CraftWorks Manager in Training program
- 100 % Stand or walk
- 80% Communicate with other line position
- 75% Work at Approx. 36" table/stove and reach in approx. 36"
- 75% Reach (6" to overhead), bend, stoop, and wipe
- 60% Perform job at continuous high pace, under pressure, while maintaining quality & speed standards
- 50% Lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approx. 20 feet and sometimes involving stairs
- Successful completion of hourly position validations, including company-required training (safety, systems, and menu)
- Passing alcohol and food certification (ServSafe) and/or other required class by state within 60 days of employment
- Ability to analyze information and adhere to a financial budget/P&L through utilizing math skills and reading comprehension
- Ability to utilize programs such as Ctuit, Aloha POS, Excel, Word, and Outlook
- Working knowledge of all restaurant equipment, and local and national health codes
- Ability to make appropriate decisions in a fast paced environment (e.g., assign breaks, cut staff appropriately, side work, etc.)
- Memorization - ability to memorize floor plans and pivot points
- Ability to address & coach team members falling short of any of the above
- Maintain prompt and regular attendance
- Consistently use safe food handling practices consistently
- Prepare recipes according to CW specifications
- Read and accurately follow instructions
- Prepare items in a prescribed amount of time
- Adhere to cleanliness and sanitation guidelines
- Understand temperature danger zones and food storage hierarchy (Serve Safe or other)
- Adheres to policies and procedures set forth in Handbook including Appearance Standards
- Upbeat and professional image, maintains positive attitude with self, Guests, and Team Members
- Guest Service - Knowledge of principles and processes for providing Guest services. This includes active listening, Guest needs assessment, meeting quality standards for services, and evaluation of Guest satisfaction
- Effective communication skills
- Menu and Food Preparation Knowledge - in order to consistently prepare food properly
- Coaching & Performance Management - ability to motivate, develop, direct Team Members as they work
Desired Qualifications
- Minimum of 1 year restaurant management experience preferred
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