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Kitchen General Manager
2 months ago
FLSA Classification: Exempt
What you’ll do:
Management
- Primary expediter to lead the flow of service. Sets direction in the kitchen, delegates to Assistant GM, Shift Leads and Crew Members as needed.
- Interviews, hires, and onboards new employees and organizes appropriate training.
- Sets a good example for employees and holds them accountable to expectations.
- Coaches and disciplines employees in a fair and consistent manner, and addresses conflict. Provides regular feedback and positive reinforcement.
Operational Excellence
- Be an expert in crew level responsibilities. Eager to jump in, and perform any task needed.
- Ensure compliance with all company SOPs to produce high quality food in a safe and efficient manner, aligned with success metrics.
- Troubleshoot, and resolve technical and equipment issues.
- Expedite service during key business hours, and coach in the moment.
- Manages inventory, procurement, scheduling, labor, and payroll to the needs of the business.
- Maintain a safe and compliant kitchen environment. Resolves, reports or escalate issues or concerns around equipment and safety.
- Uses downtown wisely to complete regular administrative tasks.
What makes a great candidate:
- Ownership mindset- treat the kitchen as your own, demonstrate good judgment, integrity and common sense.
- Strong people management and interpersonal skills: demonstrated ability to coach and develop a variety of employee and learning styles, and manage conflict.
- Reliable, diligent and adaptable. You’ll be leading a small team so every crew members’ contribution is important, and so is a positive attitude
- Demonstrates a sense of urgency; multitasks and balances priorities includes employees and customers.
- Must be comfortable using modern kitchen equipment like industrial ovens, and navigating multiple electronic applications;
- Feel comfortable troubleshooting equipment, working with contractors on systems issues like plumbing and HVAC.
- Requires occasional travel locally within and outside of the market depending on the needs of the business.
Requirements:
- At least 1 year of experience in a lead or management role, overseeing a small team including coaching, discipline, and scheduling in a QSR or similar food service environment.
- Business acumen; ability to communicate professionally verbally, and in writing.
- Available for a variety of shifts to spend time with team, including regular evenings or late nights, weekends and some holidays. Business hours typically from 9 AM to 2:30 AM.
- Must be able to lift upwards of 50 lbs
- Frequent physical requirements for prolonged periods of time such as standing, walking, bending, kneeling, twisting, reaching and manipulation of hands, etc.
- Ability to observe details at a close range.
Minimum Age Requirement & Certification:
- We have a minimum age requirement of 18 years.
- Must pass a Food Manager Safety Exam, or local equivalent
Benefits
- Medical, Dental and Vision Benefits
- $25 Monthly Cell Phone Reimbursement
- Paid Time Off including sick and vacation time
- Meal credit for every shift scheduled
- Employee Referral Bonus
Our commitment:
All Day Kitchens is proud to be an Equal Opportunity employer and is committed to creating a positive work environment and a diverse and inclusive team. We believe strongly that our people, partners, and platform benefit from the most diverse range of perspectives. We believe that great people are at the core of great food experiences.
We made it our mission to bring the joy of delicious food closer to everyone, everywhere Our crews use high tech equipment like industrial ovens and electronic order screens to consistently and efficiently provide the freshest, highest quality food on any delivery platform. From lunch to late night, our customers can find great food all day
