Executive Kitchen Manager

CentraArchy Restaurants; Columbia (SC); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player in the restaurant sector is seeking an Executive Kitchen Manager to lead a dynamic kitchen team. This role involves driving culinary excellence, ensuring guest satisfaction, and maintaining high standards of food quality and safety. You will be responsible for developing menus, managing costs, and coaching a diverse team of culinary professionals. If you are passionate about food and leadership, and ready to take your career to the next level, this opportunity is for you. Join a company that values growth, quality, and teamwork in a vibrant dining environment.

Qualifications

• 5+ years of culinary management experience in high-quality restaurants.
• Strong financial acumen with proven cost control abilities.

Responsibilities

• Lead kitchen staff to ensure high-quality food and service standards.
• Develop and execute menus while maintaining health and safety protocols.

Skills

Culinary Management

Cost Control

Labor Management

Team Leadership

Menu Development

Guest Satisfaction

Education

Culinary Degree

Tools

HACCP Planning

Food Inventory Systems

Job description

You will interview directly with the Director of Operations. We are only interested in serious candidates that have a desire to grow their careers, leadership abilities and knowledge base. We take what we do seriously and more important to us over anything is that we push ourselves and our standards daily. If you like to be surrounded by 'A Players' we may be the right company for you.

At CentraArchy Restaurants, the Executive Kitchen Manager is a leader in one of the most dynamic and diverse collections of restaurants in the country. With a proven commitment to excellence, we intend to continuously learn, grow and become a stronger organization through our leaders.

The Executive Kitchen Manager works as part of the management team of the restaurant to build sales and grow the business through a commitment to details, standards and 'Guest for Life' moments.

ESSENTIAL RESPONSIBILITIES:

Leadership

• To create and maintain a clean, professional and educational environment in the kitchen.
• Consistently make decisions in the best interest of the guests, the employees and the organization.
• Coach and develop hourly employees to ensure you get the best results from them and to allow them the opportunity to grow within the organization.

Build the Business

• Producing food of the highest quality, executed to the recipe specification in a timely and consistent manner.
• Follow all CENTRAARCHY BOH protocols to ensure consistency, including Line Checks, Facility Walkthroughs, Time and Temperature Logs, HACCP Planning, and Health Department protocols.
• Create a safe and sanitary work environment that is compliant with all health department standards and protocols.
• Continuously create and develop menus appropriate to the concept of the restaurant and in line with the direction of the concept.
• Increase guest satisfaction through superior food quality standards.
• Participate in Profit & Loss meetings and develop and execute appropriate action plans as needed.

Build the Team

• Establish a system whereby all employees are thoroughly trained in issues pertaining to their position.
• Establish and maintain the appropriate staffing levels to meet or exceed budgeted labor percentage.
• Complete annual performance reviews for all BOH employees.

Drive for Results

• Monitor daily labor reports and eliminate overtime.
• Maintain accurate employee files and proper documentation of performance.
• Effectively control costs on all items to meet or exceed budgeted food cost.
• Actively work to achieve the best price for products while maintaining quality standards and CENTRAARCHY approved specifications.
• Complete an accurate physical food inventory on a routine basis.
• Set appropriate prep levels to ensure fresh product and effective use of labor hours.
• Possess a strong working knowledge of the systems utilized within our company.

Qualified candidates will have:

• A minimum of 5 years of progressive culinary management experience in well-rated restaurants.
• Prior experience and success in running expo in a busy kitchen.
• Experience hiring, training and mentoring salaried managers and hourly BOH staff.
• Strong financial acumen with the proven ability to oversee cost control, labor management and bottom-line profitability.
• Ability to drive performance and results of a diverse culinary workforce.