Kitchen Manager/Sous Chef

1 month ago

Charleston, United States Fleet Landing Restaurant and Bar Full time
Job DescriptionJob DescriptionBenefits:
  • Short Term Disability
  • Accident Insurance
  • Voluntary Life Insurance
  • Cell Phone and Monthly Service
  • Free Parking
  • 100% Employer Paid Medical Insurance
  • Shift Meals
  • 401(k)
  • 401(k) matching
  • Bonus based on performance
  • Dental insurance
  • Employee discounts
  • Paid time off
  • Vision insurance


Overview: The Kitchen Manager reports to the Executive Chef and is primarily responsible for overseeing the operation and efficiency of the kitchen. He/she works closely with the Executive Chef to coordinate, schedule, and oversee the work of line cooks and all other kitchen support staff. The BOH Manager also has many duties beyond the kitchen including training and mentoring line cooks and other food preparation workers, completing administrative tasks related to their duties, participating in personal and professional developments, and closely supporting the executive chef to ensure performance is aligned with the goals and expectations of Fleet Landing.

Key Responsibilities:
Producing and expediting high quality dishes that are consistent and meet the standards of Fleet Landing and its guests
Maintaining order and discipline in the kitchen
Communicating and coordinating with the FOH team to ensure efficient shifts and provide guests with a hospitable and memorable dining experience
Overseeing all food ordering procedures and ensuring inventories and invoices are entered and posted by period-end
Reconciling Sysco import batches weekly
Ensuring food cost breakdown is within budget
Troubleshooting equipment malfunctions, coordinating and scheduling necessary facility and equipment repairs
Having general knowledge of the mechanical, HVAC, and plumbing layout of Fleet Landing
General knowledge of Fleet Landing and RockIt Hospitalitys philanthropic projects and community partners
Training and mentoring prep cooks, line cooks, kitchen managers, and all other BOH support staff
Overseeing specific designated cost centers

Required Skills:
Culinary background and proven experience cooking and managing
Understanding of various cooking methods, ingredients, procedures, and equipment
Familiar with food and beverage industrys best practices
The ability to understand and interpret numbers, specifically P&L cost centers and trends
General knowledge and ability to use computers, tablets, apps etc. including Microsoft Office, POS, and any other software used to complete job tasks
Organizational and multi-tasking abilities
Ability to manage crisis in a calm and effective manner
Fortitude to effectively give and receive feedback
Teamwork-oriented
Talent for learning, understanding, and motivating people
Desire for continuing education, personal, and professional development
Ability to lift up to 50 pounds and be on your feet in a hot environment for up to 12 hours
Flexible schedule including nights, weekends, and some holidays

Additionally:
Each manager will have a few areas of responsibility such as ordering products, educating staff, writing staff schedules, interviewing, hiring, onboarding, training, etc.
Managers will be expected to respond to time-sensitive communication within 24 hours
Managers will be expected to attend and make meaningful contributions to weekly manager meetings and Quarterly Planning Sessions
Maintain an A rating per SCDHEC guidelines and standards.

Compensation Package:
Flat salary paid WEEKLY (Between $56K-$64K, based on experience, reliability, and ability)
Quarterly Performance Bonus based on sales (average $12K annually)
100% Employer Paid Health Insurance ($600 Monthly Value)
Free Parking
Shift Meals
Cell Phone and Monthly Service Provided

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