Kitchen Manager

Bosselman Enterprises; Kearney (NE); On-site; USD 50,000 - 60,000; Full time

Job summary

A leading company in the food service industry is seeking a Kitchen Manager to oversee all kitchen operations. This role involves managing a team, ensuring food quality, and handling budgetary responsibilities in a fast-paced environment. Candidates should have a strong culinary background and experience in restaurant management.

Benefits

Paid vacation

401K and matching contributions

Health, dental and vision insurance

Short and long term disability insurance

Life insurance

A clearly defined path for growth

On-demand pay with PayActiv

And much more!

Qualifications

• 3-6 years of high volume restaurant experience.
• 1-2 years of management experience.
• Serv-Safe Certified.

Responsibilities

• Oversee all kitchen functions including preparation and quality standards.
• Manage employee training and kitchen operations.
• Conduct monthly food inventory and manage labor costs.

Skills

Culinary Aptitude

Attention to Detail

Interpersonal Communication

Organizational Skills

Ability to Handle Multiple Priorities

Education

Serv-Safe Certification

High School Diploma or Equivalent

Job description

Overview

Salary: $50,000 - $60,000 Annually DEQ

The Kitchen Manager is directly responsible for all kitchen functions including food purchasing, inventory management, preparation, food safety, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control.

Bosselman has many benefits to offer you that you will not find anywhere else like:

• Paid vacation
• 401K and matching contributions
• Health, dental and vision insurance
• Short and long term disability insurance
• Life insurance
• A clearly defined path for growth
• On-demand pay with PayActiv (access to earned but not yet paid wages)
• And much more!

Bosselman offers on-demand pay (access to earned but not yet paid wages) through:

Responsibilities

• Hires, onboard, orients, trains, supervises, completes daily missed punches, and annual reviews, approves payroll and motivates Team Members.
• Effectively manages employee-relations issues, including utilization of corrective action measures where necessary.
• Trains Team Members on clear expectations of kitchen conduct and service.
• Assures the kitchen is operating to company expectations with regard to operational processes and procedures by setting the standard for excellence in the restaurant.
• Checks and maintains proper food holding and refrigeration temperature control points.
• Directs safety program for accident prevention and manages employee injury/illness reporting; provides safety training in first aid, lifting, carrying, handling hazardous material, and equipment.
• Coordinates all maintenance issues with General Manager and arranges for preventive maintenance or repair on restaurant equipment and kitchen as necessary.
• Monitors and implements janitorial and sanitation standards, which includes cleaning of the entire kitchen; responsible for maintaining appropriate cleaning schedules for the entire kitchen: floors, mats, walls, hoods, ceiling, other equipment and food storage areas.
• Preserves the integrity and value of food by overseeing all kitchen Team Members handling and preparation and through proper ordering, rotation, and defrosting procedures.
• Monitors food preparation along with ensuring the freshness of the food to only serve quality food.
• Ensures kitchen Team Members have the tools necessary to perform their jobs.
• Conducts regular departmental meetings.
• Ensures daily sidework is completed by staff and verified by management before end of shift.
• Reports for work in a timely manner when scheduled.

Financial Responsibilities:

• Conduct monthly food inventory and utilize reporting within inventory software to correct variance issues and report them to General Manager.
• Implements strategies to exceed budgetary expectations regarding operational costs.
• Manages salary/wage administration meeting for budgeted labor as required by anticipated business activity while ensuring that all positions are staffed as needed and effectively manages labor cost, including food, beverage and labor objectives are met.

Additional Job Duties:

• Assists in other duties, as assigned.

Supervisory Responsibilities:

• Directly supervises 15 or more employees.

Qualifications

Education, Experience and Job Qualifications (include certs or licenses needed):

• Three to six years of high volume restaurant experience.
• One to two years of management experience.
• Serv-Safe Certified.

Minimum Qualifications:

• Strong culinary aptitude from work and/or educational experiences.
• Strong adherence to designated specs, recipes, and procedures.
• Must be highly motivated, organized and able to handle multiple priorities while meeting deadlines.
• Must be able to operate under minimal supervision.
• Strong attention to detail.
• Must conduct self in a professional and respectful manner at all times.
• Must possess a positive, enthusiastic attitude.
• Must be flexible with the ability to adapt to change when required.
• Strong interpersonal communication skills.
• Maintains confidentiality of all trade secrets, including recipes, policies and procedures.
• Must be well groomed and properly attired.
• Must work a minimum of 50 hours per week.
• Must be able to work special events, holidays, and weekends.
• Must have reliable transportation and phone.
• Must be able to communicate in English. – IF APPLICABLE
• Able and willing to work cooperatively with other team members.

Physical Requirements: The physical demands described here are representative of those that must be met by the Kitchen Manager to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions, provided such accommodations do not create an undue hardship for the Company.

• The employee must occasionally lift and/or move up to 50 lbs., while performing the duties of this job, the employee is required to stand for long periods of time; frequently walk, use hands and fingers, handle or feel, reach with hands and arms, talk and hear; occasionally sit, climb or balance, stoop, kneel, crouch or crawl.