Kitchen Manager Sunrise

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Note: Kitchen Managers may be asked to work up to 30 miles from the restaurant location you are applying to.

• Lead the BOH team through all aspects of kitchen operations, including ordering, prep, service, cleaning, and closing.
• Communicate all kitchen issues with management throughout the day.
• Maintain accurate notes in the manager’s daily log.
• Attend weekly manager and monthly staff meetings.
• Read and understand weekly memos.
• Complete weekly and monthly employee evaluations.
• Coordinate with all Managers on Duty at shift end.
• Provide honest reports of all events, positive and negative.
• Enforce policies on measurements, recipes, cleanliness, and quality control.
• Participate in quarterly supervisor meetings.
• Possess current food management certification.
• Demonstrate ownership mentality and flexibility for scheduling.
• Be willing to transfer locations if needed.
• Work a 5-day week, 50-55 hours, with two days off between Monday and Thursday.
• Schedule vacations between April and November.
• Order supplies and formulate pars.
• Ensure compliance with Florida State health codes.
• Conduct timely interviews and issue performance evaluations.
• Maintain physical ability to see, speak, listen, taste, smell, stand, lift up to 50 lbs., and operate kitchen equipment.

• Current food management certification.
• Proficiency in all kitchen stations, including expo.
• Ability to read and write in English.

• Competitive salary.
• Five-day work week with two consecutive days off.
• Paid vacation after 1 year (1 week), 2 years (2 weeks), and 10 years (3 weeks).
• Health insurance (medical & dental).
• 401K plan with immediate eligibility (must be 21+).
• Opportunities for advancement based on performance.
• Personal days and free shift meals.

• Seniority level:
  Mid-Senior level
• Employment type:
  
  Full-time
• Job functions:
  
  Management and Manufacturing
• Industry: Restaurants