Job Details
At our restaurants the Executive Kitchen Manager is a leader in one of the most dynamic and diverse collection restaurants in the country. With a proven commitment to excellence, we intend to continuously learn, grow and become a stronger organization through our leaders.
The Executive Kitchen Manager works as part of the management team of the restaurant to build sales and grow the business through a commitment to details, standards and guest satisfaction.
ESSENTIAL RESPONSIBILITIES:
Leadership
To create and maintain clean, professional and educational environment in the kitchen.
Consistently make decisions in the best interest of the guests, the employees and the organization.
Coach and develop hourly employees to ensure you get the best results from them and to allow them opportunity to grow within the organization.
Build the Business
Producing food of the highest quality, executed to the recipe specification in a timely and consistent manner.
Follow all BOH protocols to ensure consistency, including Line Checks, Facility Walkthroughs, Time and Temperature Logs, HACCP Planning, and Health Department protocols.
Create a safe and sanitary work environment that is compliant with all health department standards and protocols.
Continuously create and develop menus appropriate to the concept of the restaurant and in line with the direction of the concept.
Increase guest satisfaction through superior food quality standards.
Participate in Profit & Loss meetings and develop and execute appropriate action plans as needed.
Build the Team
Establish a system whereby all employees are thoroughly trained in issues pertaining to their position.
Establish and maintain the appropriate staffing levels to meet or exceed budgeted labor percentage.
Complete annual performance reviews for all BOH employees.
Drive for Results
Monitor daily labor reports and eliminate overtime.
Maintain accurate employee files and proper documentation of performance.
Effectively control costs on all items to meet or exceed budgeted food cost.
Actively work to achieve the best price for products while maintaining quality standards and company approved specifications.
Complete an accurate physical food inventory on a routine basis.
Set appropriate prep levels to ensure fresh product and effective use of labor hour.
Possess a strong working knowledge of the systems utilized within our company
Qualified candidates will have:
A minimum of 5 years of progressive culinary management experience in well-rated restaurants
Prior experience and success in running expo in a busy kitchen
Experience hiring, training and mentoring salaried managers and hourly BOH staff.
Strong financial acumen with the proven ability to oversee cost control, labor management and bottom-line profitability.
Ability to drive performance and results of a diverse culinary workforceJob Details
At our restaurants the Executive Kitchen Manager is a leader in one of the most dynamic and diverse collection restaurants in the country. With a proven commitment to excellence, we intend to continuously learn, grow and become a stronger organization through our leaders.
The Executive Kitchen Manager works as part of the management team of the restaurant to build sales and grow the business through a commitment to details, standards and guest satisfaction.
ESSENTIAL RESPONSIBILITIES:
Leadership
To create and maintain clean, professional and educational environment in the kitchen.
Consistently make decisions in the best interest of the guests, the employees and the organization.
Coach and develop hourly employees to ensure you get the best results from them and to allow them opportunity to grow within the organization.
Build the Business
Producing food of the highest quality, executed to the recipe specification in a timely and consistent manner.
Follow all BOH protocols to ensure consistency, including Line Checks, Facility Walkthroughs, Time and Temperature Logs, HACCP Planning, and Health Department protocols.
Create a safe and sanitary work environment that is compliant with all health department standards and protocols.
Continuously create and develop menus appropriate to the concept of the restaurant and in line with the direction of the concept.
Increase guest satisfaction through superior food quality standards.
Participate in Profit & Loss meetings and develop and execute appropriate action plans as needed.
Build the Team
Establish a system whereby all employees are thoroughly trained in issues pertaining to their position.
Establish and maintain the appropriate staffing levels to meet or exceed budgeted labor percentage.
Complete annual performance reviews for all BOH employees.
Drive for Results
Monitor daily labor reports and eliminate overtime.
Maintain accurate employee files and proper documentation of performance.
Effectively control costs on all items to meet or exceed budgeted food cost.
Actively work to achieve the best price for products while maintaining quality standards and company approved specifications.
Complete an accurate physical food inventory on a routine basis.
Set appropriate prep levels to ensure fresh product and effective use of labor hour.
Possess a strong working knowledge of the systems utilized within our company
Qualified candidates will have:
A minimum of 5 years of progressive culinary management experience in well-rated restaurants
Prior experience and success in running expo in a busy kitchen
Experience hiring, training and mentoring salaried managers and hourly BOH staff.
Strong financial acumen with the proven ability to oversee cost control, labor management and bottom-line profitability.
Ability to drive performance and results of a diverse culinary workforceJob Details
At our restaurants the Executive Kitchen Manager is a leader in one of the most dynamic and diverse collection restaurants in the country. With a proven commitment to excellence, we intend to continuously learn, grow and become a stronger organization through our leaders.
The Executive Kitchen Manager works as part of the management team of the restaurant to build sales and grow the business through a commitment to details, standards and guest satisfaction.
ESSENTIAL RESPONSIBILITIES:
Leadership
To create and maintain clean, professional and educational environment in the kitchen.
Consistently make decisions in the best interest of the guests, the employees and the organization.
Coach and develop hourly employees to ensure you get the best results from them and to allow them opportunity to grow within the organization.
Build the Business
Producing food of the highest quality, executed to the recipe specification in a timely and consistent manner.
Follow all BOH protocols to ensure consistency, including Line Checks, Facility Walkthroughs, Time and Temperature Logs, HACCP Planning, and Health Department protocols.
Create a safe and sanitary work environment that is compliant with all health department standards and protocols.
Continuously create and develop menus appropriate to the concept of the restaurant and in line with the direction of the concept.
Increase guest satisfaction through superior food quality standards.
Participate in Profit & Loss meetings and develop and execute appropriate action plans as needed.
Build the Team
Establish a system whereby all employees are thoroughly trained in issues pertaining to their position.
Establish and maintain the appropriate staffing levels to meet or exceed budgeted labor percentage.
Complete annual performance reviews for all BOH employees.
Drive for Results
Monitor daily labor reports and eliminate overtime.
Maintain accurate employee files and proper documentation of performance.
Effectively control costs on all items to meet or exceed budgeted food cost.
Actively work to achieve the best price for products while maintaining quality standards and company approved specifications.
Complete an accurate physical food inventory on a routine basis.
Set appropriate prep levels to ensure fresh product and effective use of labor hour.
Possess a strong working knowledge of the systems utilized within our company
Qualified candidates will have:
A minimum of 5 years of progressive culinary management experience in well-rated restaurants
Prior experience and success in running expo in a busy kitchen
Experience hiring, training and mentoring salaried managers and hourly BOH staff.
Strong financial acumen with the proven ability to oversee cost control, labor management and bottom-line profitability.
Ability to drive performance and results of a diverse culinary workforce