Kitchen Manager

We are Growing Fast! Looking for Experienced Kitchen Managers!

• Knowledge of all dining room and kitchen systems and operations. Must demonstrate the ability to run effective shifts in all aspects of the restaurant.
• Provides direction, coaching, training, and development for assistant managers and all team members, including food quality, service standards, safety, sanitation, and company policies and procedures.
• Ensures consistent execution of all systems, standards, and cost controls.
• Responsible for establishing and communicating goals regularly to the General Manager and Local Owner.
• Communicates effectively with guests, team members, management, local owners, Station 5 team, and vendors.
• Maintains cleanliness of exterior and interior facilities and ensures sufficient supplies for team members.
• Oversees BOH schedules, staffing levels, labor goals, and guest satisfaction.
• Manages department inventory procedures, coaching assistant managers to complete weekly inventories.
• Manages BOH budgets, including forecasting.
• Participates in hiring all departments to maintain staffing levels.
• Ensures all food and service standards are met each shift, providing guests with a great experience.
• Follows safety procedures when operating equipment.
• Handles multiple priorities, works under stress, and exercises good judgment.

• High school diploma or GED; some college preferred.
• Three to five years of high-volume full-service restaurant management experience preferred.
• Exceptional leadership and motivational skills.
• Ability to attract, train, develop, and retain top team members.
• Strong guest service focus to provide an exceptional dining experience.
• Ability to define, measure, and attain financial goals, including sales growth, guest count increases, staffing, guest service, and cost management.

Includes bending, lifting, reaching, turning, transporting items up to 50 lbs., standing for extended periods, and exposure to heat. Reasonable accommodations may be requested.

• Ability to sit or stand for long periods and work in a restaurant environment.
• Lift at least 50 pounds.
• Use hands repetitively, handle kitchen equipment, reach, bend, kneel, crouch, climb ladders and step stools, and handle food items and dishes.

The listed functions and requirements are not exhaustive. Other duties may be assigned as needed.