Kitchen Manager

ROLE PURPOSE

To effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, labor and increase sales through food quality, speed of service and accurately prepared food.

KEY RESPONSIBILITIES & ACCOUNTABILITIES

Manages operations during scheduled shifts that include daily decision-making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness.
Maintains an accurate and up-to-date manpower plan of staffing needs. Prepares schedules and ensures that areas of responsibility are staffed properly for all shifts.
Staffs, trains and develops hourly Team Members through ongoing feedback, establishment of performance expectations and by conducting performance reviews on a regular basis.
Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly
Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities
Manages inventory efficiently, accurately, and in a cost-effective manner  Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products.
Coaches and develops talent
Demonstrates responsibility for purchasing, receiving and storing food products, inspection of local suppliers, use of correct products and proper par levels to minimize food waste and optimize food cost.
Fosters open communication with kitchen and FOH staff
In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation.

QUALIFICATION REQUIREMENTS

Must be able to pass TSA federal background check to work in the airport
College coursework with Bachelor’s Degree preferred
Minimum of 3 years of experience as a kitchen manager or restaurant manager with extensive knowledge of restaurant operations preferred.
Prior experience in purchasing and production
Previous kitchen experience required.

Job Type: Full-time

Pay: $60,000.00 - $70,000.00 per year

Benefits:

401(k)
401(k) matching
Dental insurance
Employee discount
Flexible schedule
Health insurance
Paid time off
Paid training
Vision insurance

Shift:

10 hour shift
8 hour shift
Day shift
Evening shift
Morning shift

Experience:

chef de cuisine in upscale or hotel environment: 2 years (Required)
sous chef in upscale, fine dining or hotel environment: 5 years (Required)

Ability to Relocate:

Ronald Reagan Washington National Airport, VA: Relocate before starting work (Required)

Work Location: In person

Jackmont Hospitality, Inc.

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