Kitchen Manager

From the creators of Taqueria Tsunami, Stockyard Burger & Bones and Silla Del Toro (amongst other concepts) comes their newest concept, West Park Sport Club, a Bar based concept that will be located in Marietta Square. We can't let all of the secrets out but think big screen tv's showing all the best sporting events, a stage for live music and an area for hosting private events. Elevated Bar food will be the culinary focus and we'll be serving amazing signature cocktails and locally brewed craft beers. We are approximatly 9-10 weeks out from opening day.

Now hiring a Kitchen Manager.

Responsibilities:

• Ensure that all menu items are consistently prepared to spec and served according to the restaurant's recipes and builds.
• Train new employees and ensure the performance and standards are being met of company policies and procedures, as well as cleanliness and sanitation practices.
• Monitor and control all labor and food costs through scheduling, training and supervising the production of the food to ensure budgets are met/exceeded while quality is maintained/improved.
• Follow company guidelines and check points including waste control procedures, proper food holding and refrigeration temperatures, and line checks
• Make employment and disciplinary decisions, alongside the General Manager, including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork and reporting, including inventory, forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition
• Receive product from vendors and ensure order accuracy and good quality
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Provide safety training in lifting and carrying objects and handling hazardous materials.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job related duties as assigned.
• Meet with management team as required.

Qualifications

• Minimum of 4 years of experience in a fast paced kitchen environment with positions including food preparation, line cook, grill cook, fry cook and expediter.
• At least 2 years experience in a management capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Ability to work a flexible schedule, including weekends and evenings.
• Excellent written and oral communication skills
• Capable of conducting and assessing restaurant inventory
• Reliable transportation and ability to arrive to work on time and maintain a positive attendance record
• ServeSafe Certification maintained in good standing.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time.

Job Type: Full-time

Pay: $60, $65,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person