Executive Chef / Kitchen Manager

Jimnnicks; Suwanee (GA); On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player is seeking a dedicated Chef / Kitchen Manager to lead a dynamic restaurant team. This role involves managing daily operations, ensuring exceptional guest experiences, and maintaining high standards of food quality and service. With a focus on leadership, training, and budget management, you will play a crucial role in driving the restaurant's success. If you're passionate about the culinary arts and thrive in a fast-paced environment, this is the opportunity for you to make a significant impact while developing a talented team in a vibrant setting.

Qualifications

• 3-5 years of high volume full-service restaurant management experience preferred.
• Exceptional leadership and motivational skills required.

Responsibilities

• Oversee BOH schedules and maintain staffing levels for guest satisfaction.
• Provide direction and training for assistant managers and team members.

Skills

Leadership

Guest Service

Budget Management

Training and Development

Operational Management

Education

High School Diploma or GED

Some College Preferred

Job description

• Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant.
• Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures.
• Ensures consistent execution of all systems, standards and cost controls.
• Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis.
• Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors.
• Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities.
• Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction.
• Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility.
• Effectively manages BOH budgets including forecasting.
• Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels.
• Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience.
• Follows safety procedures and standards when operating all equipment.
• Ability to handle multiple priorities, work under stress and exercise good judgment.

Chef / Kitchen Manager Experience and Educational Requirements:

• High school diploma or general equivalency diploma (GED). Some college preferred.
• Three to five years of high volume full-service restaurant management experience preferred.
• Exceptional leadership and motivational skills required.
• Must be able to attract, train, develop and retain the very best Team Members in the industry.
• Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest.
• Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.

Chef / Kitchen Manager Physical Requirements (Reasonable Accommodations may be requested):

Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed.

Additional requirements include:

• Ability to sit or stand for extended periods of time and work in a restaurant environment.
• Ability to lift at least 50 pounds.
• Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.
• Climbing ladder and step stool.
• Exposure to heat.
• Dexterity required for handling food items and dishes.

The essential functions and requirements listed in this job description are not intended to be all‐inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant.