Assistant Kitchen Manager

At Eureka we make people feel good and feel alive through our shared values of Energy, Discovery, Community. Eureka is an expression of delight in finding, discovering, or solving something and this exclamation of joy starts with you.

Our values driven culture is full of passionate people serving those hungry to discover a local blend of America's best. Many of our guests are joining us for the items they crave or offerings they wish to explore. Our aim is to attract and hire talent that provides an enthusiastic experience for all our guests while being a great co-worker for their teammates.

If this sounds like you, keep reading

THE PERKS:

• Competitive Salary k)
• Weekly Pay
• Quarterly Bonus Incentive
• Fun & Fast Paced Environment
• Company contests that include experiential trips to exciting beverage and food destinations.
• Growth Opportunities - We promote 65% from within
• Management Development
• Benefits that include access to medical, dental and vision coverage (Full Time)
• Employee Assistance Program - focusing on mental health providing licensed counseling, community support and much more

Purpose of the Position

Promote the values and culture of Eureka through professional leadership of your employees. This is an exempt position that reports directly to the General Manager and indirectly to others in corporate management.

Essential Job Functions

Energy

• Lead Through Inspiration
• Communicate Effectively

Discovery

• Teach and Share Your Knowledge
• Be Curious Always
• Embrace Change and Enhancements

Community

• Nurture Talent
• Foster Diversity
• Champion Needs of Our Guests
• Be A Brand Ambassador
• Master Policies & Procedures

Essential Job Functions

• Sets the pace and Energy Level for the entire shift
• Discovers something new everyday
• Consistent Community involvement
• Passion for the brand
• Strong leadership qualities
• Positive Attitude
• Ability to develop all team members and managers
• Consistent attendance and punctuality
• Strong understanding of corporate mission and purpose
• Ability to articulate corporate vision
• Project competency and confidence
• Growth mindset (i.e., a "can-do" attitude)
• Effective teamwork skills
• Strong communication skills (verbal, non-verbal, and electronic)
• Genuinely friendly interpersonal skills
• Strong analytical skills
• Inspiring personality
• Certified to conduct inventory of china/glassware/silverware

Qualifications

• Displays a strong example and passion for our culture on every shift – EDC
• At least 21 years of age
• Food Manager certified
• TIPs Certified
• Minimum 2 years management experience in high-volume restaurant

AT-WILL STATEMENT & JOB DESCRIPTION DISCLAIMER: This position is at-will. Managers have the right to resign or be terminated at any time, with or without notice or cause. This job description is intended to convey essential information about the role's scope and general nature. It is not exhaustive and may include other related duties as assigned.

PAY TRANSPARENCY: The annual salary range depends on skill level, experience, and education, and is subject to local wage and hour laws.

We are an equal-opportunity employer that values our team members at all levels. In our culture-driven organization, led by Energy, Discovery, and Community, we pride ourselves on delivering a unique, best-in-class dining experience. We foster an inclusive environment, develop future leaders, and create growth opportunities. All qualified applicants, regardless of personal characteristics, are encouraged to apply.

Requirements:

Human Resources: Recruit, train, coach, counsel, and

discipline employees; communicate job expectations;

monitor, appraise, and review job contributions; enforce

policies and procedures.
Strategic restaurant operations: Contribute accurate

information and thoughtful recommendations to the

company's strategic plan through daily dialog and at

formal reviews with colleagues and superiors; prepare

and complete action plans; implement production,

productivity, quality, and customer-service standards;

resolve problems; complete audits; identify trends;

determine system improvements; implement change.
Financial operations: Achieve restaurant financial

objectives by forecasting requirements, preparing an

annual budget, scheduling expenditures, analyzing

variances, and initiating corrective actions.
Cost control: Review portion control and quantities

of food preparation; minimize food, paper (non-food

goods) and labor waste; execute accurate inventories on

a regular basis.
Litigation control: Avoid legal challenges by conforming

to Alcoholic Beverage Commission (ABC) regulations;

federal, state, county and city codes, laws and

regulations; and landlord lease requirements.
Bar operations: Maximize bar profitability by ensuring

portion control and monitoring accuracy of charges.
Safety/Sanitary standards: Maintain a safe, secure, and

healthy environment by establishing, following, and

enforcing sanitation standards and procedures; comply

with all safety/sanitary legal regulations; develop and

implement disaster plans; maintain security and sprinkler

systems; maintain parking lot, walkways and exits.
Ambiance control: Maintain restaurant ambiance by

controlling restaurant lights, light dimmers, background

music, linen service, glassware, dinnerware, and utensil

quality and placement; monitoring food presentation and

service.
Continuing education: Update job knowledge by

participating in educational opportunities, reading

professional publications, maintaining professional

networks, and participating in professional

organizations