Executive Kitchen Manager

DBMC RESTAURANTS; Slidell (LA); On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player is seeking an Executive Kitchen Manager to lead kitchen operations in a vibrant restaurant environment. This role involves overseeing kitchen staff, managing food and labor costs, and ensuring the highest food quality standards are met. The ideal candidate will have a solid track record in restaurant management, strong leadership skills, and a passion for culinary excellence. Join a dynamic team where your contributions will foster a fun and successful work atmosphere, and help drive the restaurant's financial success. If you're ready to take your career to the next level in a thriving culinary setting, this opportunity is perfect for you.

Qualifications

• 2+ years of management experience in a high-volume restaurant.
• Strong leadership and communication skills essential.

Responsibilities

• Oversee kitchen operations and manage kitchen staff effectively.
• Ensure high food quality and maintain safety and sanitation standards.

Skills

Management Experience

Communication Skills

Leadership Skills

Culinary Knowledge

Education

Culinary School Background

Job description

Job Description: Executive Kitchen Manager (EKM)

Employer: DBMC Restaurants dba. Walk On's Sports Bistreaux

Position Classification: Full Time

The Executive Kitchen Manager (EKM) is responsible for overseeing kitchen operations and running the shift of an assigned kitchen staff. The EKM also has financial responsibility for food costs, labor costs, and kitchen supplies for the kitchen.

Responsibilities (Including, but not limited to the following):

1. Ensures proper staffing levels by recruiting and interviewing talented kitchen staff members following company guidelines.
2. Manages HOH team, including scheduling, performance feedback, and discipline.
3. Is responsible for ongoing training and professional development of all Heart of House (HOH) team members.
4. Responsible for motivating team daily to create and ensure a fun and successful work environment.
5. Responsible for maintaining the highest food quality from the back door to the guest’s table.
6. Effectively communicates with management team and corporate team to ensure effective and efficient operations without issue.
7. Effectively builds trust with team members and fellow management by providing clear and honest communication and feedback.
8. Responsible for maintaining all Walk-On’s standards and holding team to the same standards.
9. Sets operational goals and follow-up plans for the HOH team while also holding him or herself responsible for goals.
10. Responsible for the implementation and adherence to all kitchen systems.
11. Responsible for proper inventory procedures.
12. Responsible for supporting and reinforcing highest food quality standards for the restaurant at all times through Walk-On’s systems and standards.
13. Responsible for the implementation and adherence to Walk-On’s/Ecosure safety and sanitation guidelines.
14. Responsible for financial success of the HOH through proper food cost, inventory levels, minimal waste, and labor costs.
15. Perform other kitchen duties as assigned by General Manager.

Skills and Qualifications:

1. Must have 2 years of management experience in a full service, high volume restaurant.
2. Solid track record of success in previous assignments demonstrating upward career tracking.
3. Strong communication and leadership skills.
4. Culinary school background a plus.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.