We're hiring Kitchen Managers!
Sardis Kitchen Managers are responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, kitchen managers ensure that the company's standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Kitchen managers also make sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly, and the kitchen meets all sanitary standards.
Kitchen managers also hit the books, by keeping tabs on food costs, waste, and employee hours, doing their best to optimize profit for their company and create the best dining experience possible for customers.
Responsibilities:
- Customer-Service: Kitchen managers might have to interact with customers. Being friendly and courteous will help keep customers coming back.
- Attention to Detail: Kitchen managers have to keep their eyes on a lot of elements: food standards, costs, safety, etc.
- Leadership: Kitchen managers must be leaders in the back of house, rallying their team during heavy shifts, resolving conflicts, and getting the job done.
- Management Skills: Kitchen managers not only deal with food, but they also have to deal with costs, pricing, creating work schedules and more.
- Organizational Skills: Keeping work schedules, shipments, cleaning schedules ,and more organized is crucial to the job.
- Problem-Solving Skills: Dealing with employee conflict, irate customers and wrong stock orders is part of a kitchen managers job. Being able to come up with a solution quickly is a needed skill.
- Speaking Skills: Kitchen managers need to accurately and easily communicate standards and cooking methods to staff, give orders, and speak with customers clearly.
- Stamina: Kitchen managers can expect long days around hot cooking elements, much of it on their feet.
- Requirements:
- College degree is not necessary but preferred
- Bi-Lingual (English + Spanish) Is Strongly Preferred.
- 3+ years’ experience in an executive kitchen position
- Demonstrated knowledge of current restaurant industry trends
- Must possess culinary creativity
- High volume, foodservice operations experience - highly desirable
- Strong knowledge of local, state, and federal food sanitation regulations
- Comfortable providing direction and supervision to kitchen staff
- Food Handler/Safe Serv certification is required.
Why work with us? We offer great benefits to our team members including:
- PTO- Paid Time Off
- Free meals
- Health Insurance contribution
- Holiday Pay
- Weekly Pay
- Eligible for the Discretionary Bonus Plan paid quarterly
- Plus, more
Job Type: Full-time
Pay: $50,000.00 - $65,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Application Question(s):
- Are you comfortable working 55 hours per week, including evenings, weekends, and holidays?
- Do you have reliable transportation to and from work, including for early morning, late evening, and weekend shifts?
- What strategies do you use to keep food quality and safety standards consistently high?
- How do you monitor and control food cost in the kitchen?
- Can you give an example of a time you successfully reduced waste or improved cost efficiency without compromising quality?
- What percentage of food costs were you responsible for maintaining in your previous role(s)?
What was your target, and how consistently did you meet it?
Language:
License/Certification:
- ServSafe certification (Required)
Shift availability:
- Day Shift (Required)
- Night Shift (Required)
Work Location: In person
