Ktichen Manager

Job DescriptionPosition Title: Kitchen ManagerReports to: General ManagerSummary: Provide exceptional guest experiences every visit through direction and leadership for all Team Members in the kitchen to ensure great quality food served in a timely manner prepared in a clean and sanitized kitchen. Essential Duties and Responsibilities:Ensure food items are prepared according to company standards of quality consistency and time lines and Guest hire train evaluate and coach kitchen Team Members in food production principles and practices as with Culinary department to successfully roll out menu food audits through checking flavor appearance consistency and kitchen Team Members in conjunction with business forecasts and predetermined budget on a weekly basis and establish and delegate work duties in each kitchen area food cost by establishing purchasing specifications weekly inventory through CTuit Inventory Control Systems product storage requirements standardization recipes and waste control all health department standards for safe food handling and prepare food according to procedures and standards within time guidelines and Guest for ensuring all equipment is operated safely by all Team Members and that OSHA regulations are off BOH Team Members at the end of their and participate in weekly manager meetings and communicate team member issues/complaints to management team in manager meetings and/or by utilizing the digital manager duties as assigned by Regional Management General Manager or Operations Skills & Abilities:Guest Service - Knowledge of principles and processes for providing Guest services. This includes active listening Guest needs assessment meeting quality standards for services and evaluation of Guest communication and Food Preparation Knowledge - in order to consistently prepare food & Performance Management - ability to motivate develop direct Team Members as they to analyze information and adhere to a financial budget/P&L through utilizing math skills and reading to make appropriate decisions in a fast paced environment (e.g. assign breaks cut staff appropriately side work etc.).Memorization - ability to memorize floor plans and pivot knowledge of all restaurant equipment and local and national health Management - ability to manage individuals time and the time of to utilize programs such as Ctuit Aloha POS Excel Word and & Experience:Minimum of 2 years restaurant experience of 1 year restaurant management experience be at least 21 years of Standards:Meets all company service all BOH team members:Consistently use safe food handling practices recipes according to CW and accurately follow items in a prescribed amount of to cleanliness and sanitation temperature danger zones and food storage hierarchy (Serve Safe or other).Adheres to policies and procedures set forth in Handbook including Appearance and professional image maintains positive attitude with self Guests and Team all ongoing certifications/validations (LTO new menu etc.).Maintain prompt and regular to address & coach team members falling short of any of the Requirements:100 % Stand or walk.80% Communicate with other line position.75% Work at Approx. 36 table/stove and reach in approx. 36.75% Reach (6 to overhead) bend stoop and wipe.60% Perform job at continuous high pace under pressure while maintaining quality & speed standards.50% Lift and carry sacks boxes product up to 50 pounds from floor to above waist level approx. 20 feet and sometimes involving Requirements:Successful completion of hourly position validations including company-required training (safety systems and menu) and passing alcohol and food certification (ServSafe) and/or other required class by state within 60 days of completion of the CraftWorks Manager in Training program often at store or nearby location.

Required Experience:

Manager