Kitchen Manager

Overview

Perkins Restaurant & Bakery, founded in 1958, operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 234 franchised units. Perkins has a history of delivering personalized service and homestyle food at a great value, with a commitment to guest satisfaction and employee development.

As a Kitchen Manager, you will be responsible for managing back-of-house operations and achieving planned sales and profit levels through the implementation, management and enforcement of company policies, procedures, programs and performance standards. You will provide direction to back-of-house staff to ensure execution of all duties and maximize guest satisfaction and a positive work environment.

• Assist the General Manager in planning and analyzing administration and operations manpower.
• Achieve plan profit levels while ensuring maximum guest satisfaction.
• Assist in planning and analyzing restaurant unit manpower, including development and training of all employees and subordinate managers.
• Assist General Manager with employment and restaurant staffing, including recruitment, training, and new hire orientation.
• Attend Perkins University and successfully complete all coursework.
• Achieve and maintain Serv Safe certification.
• Perform and assist in all functions for all positions in the restaurant.
• Ensure all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to procedures and standards.
• Monitor and oversee food temperatures during handling to reduce risk factors related to food-borne illness.
• Schedule and staff to meet productivity and service standards with well-trained and productive employees.
• Manage facility and equipment through preventive maintenance, energy conservation, repairs, and safety measures.
• Maintain inventory levels for food and non-food items per company guidelines with proper ordering and usage.
• Ensure accurate financial data including payroll, inventories, food costs, and operating expenses.
• Proactively identify and correct system breakdowns to achieve guest satisfaction.
• Attend scheduled restaurant and region team meetings; present to peers and management as requested.

• One to two years of supervisory experience, preferably in food production.
• High school diploma; some college or degree preferred.
• Clear communication with employees, vendors and guests.
• Ability to coordinate multiple tasks simultaneously.

• Extensive standing without breaks.
• Exposure to heat, steam, smoke, cold and odors.
• Bending, reaching, walking; ability to reach heights of approx. 6 feet and depths of 2.5 to 3 feet.
• High mobility/flexibility; must be able to fit through openings 30" wide.
• Irregular hours under heavy pressure during busy times.
• Carry trays of food weighing up to 20 pounds for distances up to 30 feet; lift up to 50 pounds.

• Educational Assistance with DeVry University with complimentary laptop
• Immediate family members are also eligible
• Competitive pay with service award incentive
• Get paid daily through Daily Pay
• Comprehensive health benefits including medical, dental, and vision
• 401(k) retirement savings with company match
• Flexible schedule
• Employee discounts
• Development pathway: step by step process to grow your career
• 3 college credits hours for completing manager training

This job description is not intended to be an exhaustive list of all duties and responsibilities. It reflects principal elements essential for job performance, employee development and compensation. The employee may perform other duties as required.