Kitchen Manager

The Food Service Kitchen Manager is first and foremost responsible for guest relations and satisfaction. He/She will maintain standards of all prepared food. He/She will maintain adequate ordering and inventory levels. Train and develop all cooks, dishwashers and catering team members.Key ResponsibilitiesWhen a guest enters my area or department, my first and most important responsibility becomes to acknowledge, greet, and engage that guest.Assist in interviewing, training, scheduling, performance and productivity of all department team membersAssists with communication of information distribution to entire departmentResponsible for maintaining positive atmosphere, spirit and morale within the departmentDemonstrate effective leadership skills by managing time and delegationSupport and execute division concepts and programsContribute in executing and meeting financial goalsEnsure quality and consistent product availability and solutions to our guestsAssist with safeguarding, controlling and monitoring all department assets, ensuring policies and procedures are implemented for control of assetsPractice safe work habits; maintain a high level of store cleanliness, organization, and a safe work environment; encourage team members to do the sameEnsure department systems and processes are utilized consistently and correctlyCollaborate with Department Manager for meetings with the department leadership team to effectively plan production and promotion goalsAssist with the coaching and development of team members as necessary in accordance with policies and procedures with support from Department Manager and Talent ManagementAssists with coordinating the books and manuals to ensure they are kept updatedAssists with coordinating inventory process and reportingMust be able to take care of all department issues in the event of the absence of the Department Manager, which would include ordering, delegating, multitasking, forecasting, prioritizing and merchandisingEnsure that Food Safety Procedures are adhered toPerform accurate inventory each trimesterEnsure that kitchen is properly maintained from an operational and cleanliness levelDemonstrate good conflict management skillsPerforms other duties as requested or required by upper managementKey RequirementsMust be 18 years of age or olderHigh School Diploma or equivalentPrior Deli or Food Service Management within The United Family or a minimum of 2 years restaurant experience requiredAbility to work and communicate with all levels of management and subordinates in a professional mannerAbility to self-motivate, problem-solve and work with minimal supervision.Must be able to lift up to 30 lbs. and stand for long periods of time (up to 4 hours) Be able to perform all other physical aspects of the position including but not limited to bending, squatting, standing, lifting, climbing, pushing, pulling, and walking Must possess technical skills to perform basic math and computer tasks (Word, Excel, and Email)Ability to work at fast-paced, but efficient and controlled mannerMust maintain Certified Food Safety Manager certificationBilingual English/Spanish a plusMust be flexible to work various hours/shifts, including weekends and holidaysAbility to accept supervisory coaching related to performance, work habits and attitudeAbility to function as a team member and get along with othersThis job description is intended to provide a high-level of general requirements for this position. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned as necessary to ensure proper operations.