Kitchen Manager

Perkins American Food Co.; Clear Lake (IA); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Educational Assistance with DeVry University

Comprehensive Health Benefits

401(k) retirement savings with company match

Flexible Schedule

Employee Discount Program

Job summary

Perkins American Food Co. in Clear Lake, Iowa is seeking a Kitchen Manager to oversee back-of-house operations and ensure maximum guest satisfaction by implementing company standards. The role includes managing staff training and ensuring compliance with safety procedures.

The ideal candidate will have supervisory experience in food production and strong communication skills. The position offers benefits including competitive pay and educational assistance.

Qualifications

• 1-2 years of supervisory experience in food production.
• Ability to communicate clearly with staff, vendors, and customers.
• Capable of coordinating multiple tasks simultaneously.

Responsibilities

• Manage back-of-house operations and ensure maximum guest satisfaction.
• Assist in planning restaurant staffing and employee training.
• Ensure compliance with safety and sanitation procedures.

Skills

Supervisory experience

Clear communication

Multi-task coordination

Education

High school diploma; some college or degree preferred

Job description

Benefits & Perks

• Educational Assistance with DeVry University with complimentary laptop**
• Immediate Family Members are also eligible
• Competitive Pay with Service Award Incentive
• Get paid daily through Daily Pay!
• Comprehensive Health Benefits including Medical, Dental, Vision, and more!***
• 401(k) retirement savings with company match
• Flexible Schedule
• All you can eat pancakes + meal discounts!
• Employee Discount Program
• Development Pathway: Step by step process to grow your career
• 3 College Credit hours for completing manager training****

Position Description

As a Kitchen Manager, you will be responsible for managing the back‑of‑the‑house operations and achieving planned sales and profit levels for the restaurant through the implementation, management and enforcement of company policies, procedures, programs and performance standards. In addition, you will provide direction to back‑of‑house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.

Responsibilities

• Assists the General Manager in planning and analyzing administration and operations manpower.
• Responsible for achieving plan profit levels while ensuring maximum guest satisfaction.
• Assists in the planning and analysis of restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers.
• Assists General Manager in all aspects of employment and restaurant staffing including recruitment (interviewing and selecting), training, and conducting new hire orientation.
• Attends University of Perkins and successfully completes all coursework.
• Achieves and maintains ServSafe certification.
• Performs and is able to assist in all functions for all positions in the restaurant.
• Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures, performance standards, and specifications.
• Ensures managers and all team members are monitoring and overseeing food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food‑borne illness.
• Ensures restaurant compliance to productivity and service standards by scheduling and staffing a sufficient number of well‑trained and productive employees.
• Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
• Ensures inventory levels for both food and non‑food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application.
• Ensures accurate financial data to include: restaurant supplies, inventories, food cost, payroll/productivity, and operating expenses.
• Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction.
• Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports.
• Attends scheduled restaurant and region team meetings; makes presentations to peers and management as requested.

Qualifications

• One to two years previous experience in a supervisory role; preferably in food production.
• High school diploma; some college or degree preferred.
• Must be able to communicate clearly with employees, vendors and guests.
• Must be able to coordinate multiple tasks simultaneously.

Physical Requirements / Environment / Work Conditions

• Extensive standing without breaks.
• Exposure to heat, steam, smoke, cold and odors.
• Bending, reaching, walking.
• Must be able to reach heights of approximately 6 feet and depths of 2.5 to 3 feet.
• Must have high level of mobility/flexibility in space provided.
• Must be able to fit through openings 30" wide.
• Must be able to work irregular hours under heavy pressure/stress during busy times.
• Must be able to carry trays of food products weighing 20 pounds for distances up to 30 feet.
• Must be able to lift up to 50 pounds.

Disclaimer

This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required.