Guy Fieri's Kitchen Manager

Dufry; Phoenix (AZ); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading company in the restaurant industry is seeking a Kitchen Manager to oversee operations in a medium volume kitchen. The role involves supervising staff, ensuring compliance with standards, and providing exceptional customer service. Candidates should have relevant experience and a commitment to quality and team management.

Qualifications

• 2+ years of job-related experience in medium volume kitchen operations.
• Knowledge of product and quality standards.
• Ability to motivate and manage a team.

Responsibilities

• Supervises kitchen staff and assigns responsibilities.
• Ensures kitchen cleanliness and inventory levels.
• Trains cooks and maintains recipe compliance.

Skills

Team management

Delegation

Coaching

Issue resolution

Customer service

Education

High School diploma or GED

Inter-Provincial Red Seal certification in cooking

Job description

Kitchen Manager

BF1028

Summary:

The Kitchen Manager supports the manager of a restaurant with medium sales volume and moderately complex kitchen and culinary operations and is responsible for day-to- day supervision of and assignment of work to non-management associates. This position is also responsible for implementing kitchen and culinary changes, as well as performing all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Manager, depending on local requirements.

Essential Functions:

· Ensures on a daily basis that the kitchen is staffed appropriately, the kitchen is clean, inventory

levels are appropriate and equipment is working properly

· Supervises the day to day activities of kitchen staff and assigns responsibilities for specified work

· Continually monitors and updates prep, par and pull sheets

· Trains cooks and prep cooks

· Ensures recipe compliance and completes self-inspection reports

· Ensures expediting is performed correctly

· Maintains planograms for walk-ins

· Identifies hiring, firing, advancement, promotion or any other associate status change needs of

the kitchen staff

· Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards

· Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality

Minimum Qualifications, Knowledge, Skills, and Work Environment:

· Requires a High School diploma or general education development (GED) diploma; Inter-

Provincial Red Seal certification in cooking preferred; brand certification a plus

· Requires 2 or more years of job-related experience in medium volume and/or multi-unit kitchen

operations; 3 or more years preferred

· Demonstrates knowledge of product, customer service, services and quality standards required, equipment and operations standards required

· Demonstrates team management, delegation, issue resolution, coaching skills and ability to

motivate others and act as a change agent

· Demonstrates organization and multi-project time/issue management

· Requires the ability to speak, read and comprehend instructions, short correspondence and

policy documents, as well as converse comfortably with individuals

To learn more about HMSHost and additional career opportunities, visit https://www.hmshost.com/.

Equal Opportunity Employer (EOE)

Minority/Female/Disabled/Veteran (M/F/D/V)

Drug Free Workplace (DFW)

Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)