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Kitchen Operations Manager
2 months ago
The Kitchen Operations Manager at Lewis & Clark Capital is tasked with overseeing the culinary operations of a premier fast-casual dining establishment, leading a team of enthusiastic individuals who bring a unique flair to their work. This role demands a strong sense of responsibility, a genuine passion for hospitality, and the capability to manage a high volume of food service.
While profitability is a key focus, success is equally measured by your ability to nurture the team, motivate them to excel, and foster an environment where employees are eager to contribute.
The Kitchen Operations Manager is expected to:
- Recruit, train, and mentor the back-of-house team, which typically comprises 15-25 members.
- Ensure impeccable execution during shifts.
- Collaborate with shift leaders to enhance their leadership skills and empower them to manage shifts autonomously.
- Oversee back-of-house labor costs, including weekly scheduling for the team.
- Maintain food cost standards through effective inventory management, ordering, and portion control.
- Devise daily specials that are innovative and exciting.
- Build and maintain strong relationships with suppliers and food vendors.
- Comply with all local and state food safety regulations, prioritizing safety within the team.
- Optimize kitchen processes to ensure quick service times.
- Foster a positive workplace culture that encourages personal and professional growth.
- Maintain kitchen equipment in safe working order through regular checks and servicing.
- Implement and delegate checklists to ensure the kitchen operates smoothly.
- Conduct regular quality assessments to ensure adherence to recipe standards.
- Communicate company updates to back-of-house staff regarding product or policy changes.
- Ensure all team members adhere to safety and food handling standards.
- Uphold company standards, including personal hygiene and appearance.
- Participate in community events and initiatives.
- Represent the company with pride and embody its values.
Qualifications:
- A minimum of 5 years of experience in the restaurant industry is required; 1-3 years in a managerial or supervisory role is preferred.
- A high school diploma or equivalent is required; some college education is preferred.
- Serv Safe Certification is mandatory.
- Proof of Hepatitis A vaccination is required.