Description

We are seeking a Kitchen Manager for our Baltimore, Inner Harbor location. This is a busy, high-volume restaurant. We are seeking a highly qualified individual to fill this position.

As a family-owned restaurant, we recognize the contribution that our staff makes to the success of our restaurant. We happily provide opportunities for a profitable career for our shining stars; many of our managers have worked their way up from entry-level positions.

Primary Responsibilities:

Leadership

• Set the appropriate example for supervisors and all staff to follow.
• Assist the Executive Chef in maintaining the overall success of the operation and contribute to the increase in quality, efficiency and guest satisfaction.

   Menu Execution and Cost

• Ensure accurate execution to meet specifications and plate presentation for ALL current menu items
• Ensure operational cost objectives are being met.
• Maintain proper waste, temperature and inventory controls throughout the kitchen operation.
• Manage all efforts to reduce labor, supply, food cost in the operation.

   Food Safety, Sanitation & Cleanliness

• Ensure the front-line staff is upholding the highest level of safety and following proper sanitation procedures.
• Maintain the overall cleanliness of the kitchen operation and ensure cleaning matrices are being completed on a regular schedule.

Training and Development

·       Develop, coach and mentor front line staff.

·       Train new staff members to perform to Phillips’ standards

·       Monitor, redirect and counsel staff regarding adherence to standards of conduct and               Attendance

Financial

• Ensure proper scheduling procedures, inventory standards, waste management policies are all being followed and are positively impacting operational costs.

Availability

·       Open availability is a prerequisite.

Requirements:

·       3+ years of experience working in a high volume, upscale casual or fine dining restaurant

·       Demonstrated Leadership Skills

·       Highly organized and energetic

·       Experienced in training and developing kitchen staff, maintaining standards

·       Must be able to execute menu with consistency

·       Effective in controlling costs and profitability without sacrificing quality at high volume

·       Bi-lingual a plus (English/Spanish)

Salary : $56,000 - $60,000 per year

Benefits: Medical, dental, vision, disability and life insurances available after 60-90 days

No cost telemedicine access available immediately

401k with company match available after 9 months of employment

3-weeks of annual PTO available immediately

Please email resume to