Job Details

At CentraArchy Restaurants the Kitchen Manager is a leader in one of the most dynamic and diverse collections of restaurants in the country. With a proven commitment to excellence, we intend to continuously learn, grow and become a stronger organization through our leaders.

The Kitchen Manager works as part of the management team of the restaurant to build sales and grow the business through a commitment to details, standards and “Guest for Life” moments.

ESSENTIAL RESPONSIBILITIES:

Leadership

• To create and maintain a clean, professional, and educational environment in the kitchen.
• Consistently make decisions in the best interest of the guests, the employees, and the organization.
• Coach and develop hourly employees to ensure you get the best results from them and to allow them opportunity to grow within the organization.
• In addition, the Kitchen Manager is to uphold standards and provide feedback and counsel to employees that do not uphold the standard

Build the Business

• Producing food of the highest quality, executed to the recipe specification in a timely and consistent manner.
• Follow all Centraarchy BOH protocols to ensure consistency, including Line Checks, Facility Walkthroughs, Tasting Notes sent to all managers and the director daily, ensure closing kitchen pictures get sent out daily, Time and Temperature Logs, HACCP Planning, and Health Department protocols, Closing Pictures, Line Check Pictures, etc. etc.
• Create a safe and sanitary work environment that is compliant with all health department standards and protocols including uniform standards.
• Continuously create and develop menus appropriate to the concept of the restaurant and in line with the direction of the concept.
• Increase guest satisfaction through superior food quality standards.
• Participate in Profit & Loss meetings and develop and execute appropriate action plans as needed.

Build the Team

• Establish a system whereby all employees are thoroughly trained in issues pertaining to their position.
• Establish and maintain the appropriate staffing levels to meet or exceed budgeted labor percentage.
• Complete annual performance reviews for all BOH employees.

Drive for Results

• Monitor daily labor reports and eliminate overtime.
• Maintain accurate employee files and proper documentation of performance.
• Effectively control costs on all items to meet or exceed budgeted food cost.
• Actively work to achieve the best price for products while maintaining quality standards and CENTRAARCHY approved specifications.
• Complete an accurate physical food inventory on a routine basis.
• Set appropriate prep levels to ensure fresh product and effective use of hourly labor.
• Possess a strong working knowledge of the systems utilized within our company.

• Hire, train and mentor salaried assistant managers, key employees and hourly BOH staff.
• Maintain a 100% recipe adherence for yourself and your employees.
• Open communication up and down within the organization chart.
• Ability to coach and counsel in the moment with easy or difficult employees.
• Strong financial acumen with the proven ability to oversee cost control, labor management and bottom-line profitability.
• Ability to drive performance and results of a diverse culinary workforce including and not limited to actively hiring and training on a constant basis.

DAILY RESPONSIBILITIES:

• Ordering including but not limited to: USFoods, Stockyard, Boars Head, Desserts, Seafood, etc.
• Inventory
• Hiring and Training
• Onboarding
• Invoicing and 365 awareness
• Kitchen Cleanliness and Organization
• Prep List and Quantities
• Nightly Stock Counts