Kitchen Manager

2 weeks ago

Chandler, United States Smokin Fins Full time $55,000 - $65,000
Job DescriptionJob DescriptionCalling all culinary virtuosos We are on the lookout for a passionate and dynamic Kitchen Manager. If you're ready to lead the charge in a kitchen bursting with creativity, flavor, and camaraderie, this is your stage As Kitchen Manager you will be responsible for overseeing the day-to-day operations of the kitchen, ensuring the highest standards of food quality, safety, and efficiency. You will work with members of the Executive Team, General Manager, AGM, and AKM, to implement company policies and procedures, action plans, sales and cost saving strategies, and personnel procedures, as needed in the day-to-day operations of the kitchen and business. The KM will possess excellent leadership abilities, strong culinary knowledge, and a passion for delivering exceptional dining experiences. You will lead and inspire the culinary team, manage inventory, collaborate with other managers, and contribute to the overall success of our restaurants. Get ready to infuse your energy into every dish, bring excitement to the kitchen, and elevate our dining experience to new heights.

Position: Kitchen Manager

Who We Are:
OTL is a group of brands dedicated to the belief that savoring delectable cuisine and creating memorable experiences are at the heart of a fulfilling life. Our passion for delightful food and vibrant atmospheres is ingrained in our DNA, and we relish in sharing enjoyable moments with our valued guests. Our dedication to bringing the highest quality plates to every table reflects our passion for culinary excellence. We believe in maintaining not just a restaurant but a space where memories are made, and every visit is an enjoyable experience. Our commitment to being a part of and improving our local community is ingrained in our values, and we take pride in contributing positively to the areas we serve. Operating with pride and integrity is at the core of everything we do.

With Smokin Fins locations in Chandler, Arizona, and various spots throughout Colorado, including Lucky Fins Greeley, Smokin Fins Littleton, Smokin Fins Fort Collins, Smokin Fins Arvada, and Smokin Fins Highlands Ranch, we bring our commitment to excellence to diverse communities. In Idaho, you'll find Lucky Fins in Meridian, Acero in Boise, Zen Baja in Boise, and Smokin Fins in Idaho Falls.

What you'll bring to the table:


  • Exhibit robust leadership skills, effectively overseeing and guiding the restaurant team in their daily tasks. Inspire and motivate staff members to achieve excellence.
  • Foster a positive work environment by providing clear direction, unwavering support, and constructive feedback. Cultivate a sense of unity and motivation among team members.
  • Possess a thorough understanding of restaurant operations, leveraging expertise to implement and maintain streamlined processes. Drive efficiency in all aspects of the kitchen's day-to-day functioning.
  • Actively contribute to elevating operational effectiveness, adeptly managing resources to ensure the consistent delivery of quality service. Uphold established standards, guaranteeing a seamless and exceptional dining experience.
  • Prioritize customer satisfaction as a cornerstone of your role. Bring a customer-centric mindset to the team, encouraging a service-oriented approach among staff members. Proactively address customer concerns to safeguard and enhance the restaurant's reputation for excellence.
Responsibilities:
  • Supervise all aspects of kitchen operations, including food preparation, cooking, plating, and presentation.
  • Ensure that all dishes are prepared and served according to the established standards and recipes.
  • Demonstrates essential culinary skills such as knife skills, the understanding of flavors and aroma profiles, and possesses a basic knowledge of ingredients, types, and styles of food and finished plate composition.
  • Demonstrates ability to break-down seafood, beef, pork, and poultry proteins.
  • Shows competency in executing written recipes and can Teach/Train Team Members to execute recipes and line-builds to our specifications.
  • Demonstrates culinary skills and efficiency on saut, grill, fry, and pantry stations.
  • Shows some basic knowledge of Sushi and a willingness to learn how to prepare Maki, Nigiri, and Futo-Maki Sushi
  • Works alongside Restaurants leadership team to recruit, train, coach, and develop team members and manage kitchen staff, including chefs, cooks, and kitchen assistants.
  • Provide ongoing coaching and feedback to maintain high-performance levels and foster a positive work environment.
  • Implement and enforce proper food safety and hygiene practices to maintain a safe and clean kitchen environment. Adhere to local health department regulations and conduct regular inspections to ensure compliance.
  • Conduct regular quality checks on dishes to maintain consistency and quality. Address any issues or customer complaints related to food preparation promptly.
  • Is responsible for Creating and managing HOH Labor Schedules and can lead a full shift (FOH and HOH) of Team Members, while making daily decisions regarding scheduling, and customer service, to ensure adequate coverage during peak hours and overall labor costs, as the needs of the business warrant.
  • Oversee inventory levels and ensure the availability of all necessary ingredients and supplies.
  • Collaborate with the procurement team to order food products and kitchen equipment as needed.
  • Is responsible for the placing of all vendor orders and, when not on-premises, delegating this, and other Managerial Tasks, to the AKM, AGM, or GM.
  • Creates memorable dining experiences by exceeding guest expectations and demonstrates a do whatever it takes Leadership Style to make both Customers and Team Members happy example: Manages On-the-Fly requests with ease, poise, and a will-do attitude.
  • Ensures product quality and restaurant cleanliness by demonstrating constant supervision and communication of expectations to Team Members.
  • Possesses a basic knowledge and understanding of Microsoft Word and Excel and can engage in company correspondence that requires the use of spreadsheets and Word documents.
  • Understands and continues to learn about PayCom, Craftable, Toast, Prep-N-Print Label Maker, and RESY (Reservations) systems.
  • Coach, lead, and develop the Restaurant Team with emphasis on HOH Team Member development.
  • Drives continuous improvement in all aspects of Restaurant Operations
    Financial
  • Demonstrate an understanding of business operations and financials and works with the Restaurants Leadership Team to plan and execute actionable goals to constantly improve.
  • Is responsible for tracking all purchases and expenses associated with HOH operations.
  • Monitor kitchen expenses and work to optimize food costs without compromising quality. Assist in developing budget plans for the kitchen department.
  • Coordinate with maintenance staff to ensure proper functioning of kitchen equipment and timely repairs or replacements when necessary.
  • Ensure compliance with company policies, standard operating procedures (SOPs), and safety regulations throughout the kitchen area.
Qualifications:
  • Proven work experience as a Kitchen Manager, Head Chef, or relevant role in a restaurant or food service establishment.
  • A culinary degree or relevant certification is preferred, but substantial hands-on experience in a kitchen management role may be considered.
  • Strong leadership skills with the ability to motivate and develop kitchen staff.
  • Comprehensive knowledge of food safety and sanitation regulations.
  • Excellent organizational and time management abilities.
  • Exceptional problem-solving and decision-making skills.
  • Proficient in using kitchen equipment and computer software related to kitchen operations.
  • Flexibility to work evenings, weekends, and holidays as required by the restaurant's schedule.
  • Knowledge of computers (MS Word, Excel).
  • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
  • Must be ServSafe Manager & TIPS Certified
  • Must possess knowledge of current and future restaurant trends.
  • Must possess a valid drivers license.
  • Must be eligible to work in the United States.
  • Must agree to background and credit checks.
Why Us?
  • Company-paid Life and AD&D insurance
  • Benefits available after meeting eligibility requirements:
    • Medical, dental, and vision
    • Short-term disability insurance
    • Supplemental life insurance
    • Employee Assistance Program
  • Up to 48 hours of paid sick and safe leave (PSSL) - Colorado locations only
  • Paid family and medical leave Insurance (FAMLI) and public health emergency leave (PHEL) - Colorado locations only
  • Flexible work schedules
  • Meal discounts
  • Vacation eligible after 90 days of employment. Five days for every six months worked
  • Meal discounts
  • Annual Summits and Retreats
  • Competitive base compensation and potential bonus paid quarterly
  • An opportunity to grow your career path within our family of brands

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