Kitchen Manager

• Kitchen Manager.

• General Manager.

• Provide exceptional guest experiences every visit through direction and leadership for all Team Members in the kitchen to ensure great quality food served in a timely manner prepared in a clean and sanitized kitchen.

• Ensure food items are prepared according to company standards of quality, consistency, timeliness, and Guest specifications.
• Interview, hire, train, evaluate, and coach kitchen Team Members in food production, principles, and practices as appropriate.
• Partner with the Culinary department to successfully roll out menu changes.
• Daily food audits through checking flavor, appearance, consistency, and temperature.
• Schedule kitchen Team Members in conjunction with business forecasts and predetermined budget on a weekly basis, and establish and delegate work duties in each kitchen area daily.
• Control food cost by establishing purchasing specifications, weekly inventory through CTuit, Inventory Control Systems, product storage requirements, standardization recipes, and waste control procedures.
• Meet all health department standards for safe food handling, and prepare food according to procedures and standards within time guidelines and Guest specifications.
• Responsible for ensuring all equipment is operated safely by all Team Members and that OSHA regulations are followed.
• Sign off BOH Team Members at the end of their shifts.
• Attend and participate in weekly manager meetings and communicate team member issues/complaints to the management team in manager meetings and/or by utilizing the digital manager log.
• Other duties as assigned by Regional Management, General Manager, or Operations Leadership.

• Guest Service - Knowledge of principles and processes for providing Guest services. This includes active listening, Guest needs assessment, meeting quality standards for services, and evaluation of Guest satisfaction.
• Effective communication skills.
• Menu and Food Preparation Knowledge - in order to consistently prepare food properly.
• Coaching & Performance Management - ability to motivate, develop, direct Team Members as they work.
• Ability to analyze information and adhere to a financial budget/P&L through utilizing math skills and reading comprehension.
• Able to make appropriate decisions in a fast-paced environment (e.g., assign breaks, cut staff appropriately, do side work, etc.).
• Memorization - ability to memorize floor plans and pivot points.
• Working knowledge of all restaurant equipment, and local and national health codes.
• Time Management - Ability to manage an individual's time and the time of others.
• Ability to utilize programs such as Ctuit, Aloha POS, Excel, Word, and Outlook.

• Minimum of 2 years of restaurant experience required.
• Minimum of 1-year restaurant management experience preferred.

• Meets all company service standards.
• Ensures all BOH team members:
• Consistently use safe food handling practices consistently.
• Prepare recipes according to Old Chicago specifications.
• Read and accurately follow instructions.
• Prepare items in a prescribed amount of time.
• Adhere to cleanliness and sanitation guidelines.
• Understand temperature danger zones and food storage hierarchy (Serve Safe or other).
• Adheres to policies and procedures set forth in Handbook including Appearance Standards.
• Upbeat and professional image maintains a positive attitude with self, Guests, and Team Members.
• Completes all ongoing certifications/validations (LTO, new menu, etc.).
• Maintain prompt and regular attendance.
• Able to address & coach team members falling short of any of the above.

• 100 % Stand or walk.
• 80% Communicate with other line positions.
• 75% Work at Approx. 36" table/stove and reach in approx. 36".
• 75% Reach (6" to overhead), bend, stoop, and wipe.
• 60% Perform job at a continuous high pace, under pressure, while maintaining quality & speed standards.
• 50% Lift and carry sacks, boxes, products up to 50 pounds from the floor to above waist level, approx. 20 feet and sometimes involving stairs.

• Successful completion of hourly position validations, including company-required training (safety, systems, and menu) and passing alcohol and food certification (ServSafe) and/or other required class by state within 60 days of employment.
• Successful completion of the SPB Hospitality Manager in Training program.

OLD CHICAGO. AMAZING CRAFT BEERS & FOOD. SHARE, RECONNECT, CELEBRATE.Craft beer isn’t just a trend for us. It’s a way of life. After 40 years of serving up the highest quality beers, great food and good times, the vibe at Old Chicago keeps getting better.Since 1976, we’ve been committed to innovation and excellence in craft beer, pairing those picks with delicious dishes, and delivering to our guests genuine Chicago-style goodness. From our food and drink menus, to our energetic staff and friendly atmosphere, Old Chicago is the place to discover unique specialty brews, enjoy delicious pizzas and unique entrees , while celebrating with friends.We build our pizza’s and taproom fare from scratch – one delicious, fresh ingredient at a time, but the most important ingredient is YOU We serve it all up with a genuine smile. That’s why Old Chicago is the go-to friendly place to grab a great beer and bite for lunch, a big game, a special date, family night with kids, or just meeting friends. Old Chicago promises an unforgettable time, which is why people love to come back again and again.Independently owned and operated, Old Chicago | KMG Hotels franchise organization determines their own compensation, benefits, and career progress which may vary from company-owned locations.About KMG HotelsKoshiya Management Group HotelsKMG HOTELS was founded in 2000 in New York State Laws. KMG HOTELS is owned by Jay Koshiya and Sanjay Koshiya. Jay Koshiya is the current Chief Executive Officer, & President. Mr. Sanjay Koshiya is current Vice President & Chief Operating Officer of the company.Today, KMG owns and operates eleven national hotels, representing various franchises like Marriott, Hilton, Starwood, Inter Continental Hotels Group & Choice Hotels International, with over 1600 rooms. Several other properties are under development, with more projects scheduled in the near future. Throughout this incredible decade journey, the KMG Hotels have been exposed to rich and varied experiences in every sphere and facet of modern hotel development and management as owners, operators and developers.KMG Hotels is a company committed to growth by exceeding the expectations of our associates, guests and partners. We strive to create an environment where all associates are valued and respected, and where doing it the “right way” takes precedence over doing it the “easy way.” We aspire to be the industry leader in proactively setting standards of excellence in acquisitions, development, ownership and management. Our growth is built on honest business practices, a strong commitment to our associates, progressive sales practices and a dedication to providing well maintained hotels.Hard work, commitment and the spiritual strength of the KMG family have been the building blocks of the KMG Hotels brand. As a premier lodging company that now employs over 500 plus associates, KMG Hotels provides increasing financial strength and stability to our stakeholders—namely our guests, associates and owners.