Kitchen Manager

Fork In The Road; Kingman (AZ); On-site; USD 42,000 - 65,000; Full time

Job summary

Fork In The Road is seeking a Kitchen Manager/Sous Chef to lead the kitchen team, ensure top-quality dishes, maintain food safety, and help drive profitability. The role supports the Executive Chef to execute menus with excellence and maintain cleanliness and proper hygiene across the kitchen.

You will supervise staff, coach and develop team members, manage costs and inventory, and collaborate with cross-functional teams to deliver a superior guest experience.

Qualifications

• High school diploma or equivalent required.
• Associates degree in Culinary Arts or culinary certification preferred.
• 2+ years’ experience in the general culinary field preferred.
• Restaurants experience preferred.

Responsibilities

• Supervise and coordinate all kitchen operations and staff.
• Produce all food items meeting quality, cost and procedure standards.
• Place food and supply orders with vendors to meet business needs.
• Perform daily menu cost-outs and assist in creating daily specials.
• Oversee health department and Steritech audits to industry guidelines.

Skills

Kitchen management

Team leadership

Coaching & development

Guest service

Food safety

Menu planning

Vendor relations

Education

High school diploma or equivalent

Associates in Culinary Arts / culinary cert / apprenticeship preferred

Job description

Job Overview:The Kitchen Manager/Sous Chef is responsible in leading their team to deliver high quality, greattasting food, proper food safety and sanitation procedures and profitability. Contributes to buildingtop line sales and guest count through the delivery of competitively superior team members andguest experience. To ensure menu items are executed with excellence in the restaurant. The KitchenManager/Sous Chef supports the Executive Chef to ensure menu items are executed with excellencein the restaurant. Additionally, the Kitchen Manager/ Sous Chef supports managing quality in allaspects of their job.Reports to: Executive Chef/General ManagerRepresentative Roles and ResponsibilitiesGuest• Establish guest service, satisfaction & loyalty as a priority through personal example and, follow-through• When necessary, handle guest requests, comments and complaints with a sense of urgency, poiseand good judgement• Ensure the culinary staff appropriately supports and assists the service team by providing allproducts needed to execute a competitively superior dining experience• Ability to create daily features & individualized wine dinners & cocktail party specific menus thatare brand appropriate, functional, inspiring, creative and modern• Remain current on consumer and local market trends and knowledge; support others in definingareas for brand-building opportunities to serve exceptionally distinctive food and deliver food newsEmployee• Recruit and participate in the hiring process of top-quality talent to ensure team capability canachieve goals and objectives• Model and always demonstrate a professional image and ensure cleanliness and good personalhygiene of self and others• Supports the development of team members by seeking out and supporting menu roll outs,ongoing food training demonstrations for servers and culinary teams, training, development, andother professional growth opportunities; manage individual and team performance throughcoaching, feedback and 1 on 1 discussions• Teach, share and coach professional culinary standards and techniques• Develop and nurture relationships with other cross functional teams within Fork in the Road toremain informed of initiatives and disseminate applicable guest feedback• Ability to lead and manage a strong working relationship with Executive Chef, General Manager,RSC and Sales & Marketing Manager• Supports Sales & Marketing Manager by providing all necessary food product and hourly culinaryteam members to execute events perfectly• Support individual and team performance through actions demonstrating strong team orientationand feedbackFinancial• Proactively manage all recipe yields, recipe preparation times, produce cost, rotation of product,and waste to ensure that budgeted food cost goals are met or exceeded without sacrificing theguest experience.• Manage the culinary budget and effectively identify financial and operation problems by informingthe General Manager• Execute menu items within specific cost parameters to enable achievement of business targetswhile delivering on flavor and quality requirements i.e., guest count, margin, menu mix and sales• Oversees the product order process for produce, fish, beef, poultry, small waresProcess Excellence• Plan, organize, monitor and control all aspects that are vital to the daily operations i.e., line checks,ticket times, kitchen labor including scheduling, daily communication with staff, meat aging, masterinventory, safety and sanitation procedures, ops inspections, food flavor, quality and handling,recipe adherence• Ensure the consistent application of culinary development standards, process and establishedmethodologies• Protect intellectual properties of the brand of Fork in the Road• Establish operational improvement objectives and implement specific action plans• Ensure the restaurant facility is clean and working correctly• Maintain impeccable standards for a clean kitchen• Model & demonstrate a passion for cooking, food flavor and quality standardsRequired Leadership CompetenciesPersonal LeadershipActs with Character and Integrity:Lives the Fork in the Road Values; is truthful and forthright with self and others; aligns words withactions; understands and refuses to cross ethical boundaries even when unpopular; works for thecommon good, not for personal gainValues and Respects Diversity:Make it a personal priority to embrace and leverage diversity and inclusion; values diverseviewpoints; demonstrates cultural competenceCommunicates Effectively and with Candor:Engages in open, honest, and candid conversations with others; accurately and concisely conveyskey points and main message across different settings and audiencesPeople LeadershipCoaches and Develops:Knows and Champions the Employee:Seeks to understand and value employees’ unique needs and aspirations; considers talent decisionsfrom the perspective of the employees; brings the voice of the employee “to the table” ensures thatthey have the tools, resources and opportunities they need to succeedBusiness LeadershipThinks Strategically about the Business:Draws upon a solid understanding of the business (e.g., the industry, operations) to criticallyevaluate pertinent issues, situations, and events; sees clearly ahead; anticipates futureconsequences and trends; uses broad perspective to make sound decisionsKnows and Champions the Guest/Customer:Seeks to understand the guest and his/her dining experience; considers business decisions from theperspective of the guest/customer; brings the voice of the guest/customer “to the table” is dedicatedto meeting the expectations and needs of guest/customers; maintains a culture of hospitality andservice excellenceLeverages Effective Capabilities Across BoundariesResult LeadershipDefines and Achieves Excellence with Accountability:Persistently strives for the right goals, and measures success in terms of the results achieved;realizes excellence through successfully translating visionary through leadership into action. Holdsself and others accountable to a high standard of excellence and performanceSupports Innovation and Change:Generates, supports, and remains open-minded to new ideas and insights; understands how tomanage change and motivate others to embrace itEducation, Training, Experience and other Key Qualifications• High school diploma or equivalent required; Associates degree in Culinary Arts, certification ofculinary training or culinary apprenticeship preferred• 2+ years’ experience in the general culinary field preferred• Restaurants experience preferred• Passion for food and hospitality• Or equivalent combination of education, training andexperiencePosition Summary:1. Supervises and coordinates all activities of the kitchen operation and personnel.2. Responsible to produce all food products, maintaining the prescribed standards for quality, costand procedure.3. Capable of placing food and supply orders with vendors to meet business needs/scheduleddeliveries.4. Performs daily menu cost-outs as well as helping create daily specials5. Assist in EOP inventories.6. Informs management of any changes or shortages of product.7. Supervises all kitchen personal, including assisting in training /developing /coaching, interviewing,counseling in a positive and motivational matter and maintain proper daily labor and avoiding overtime.8. Delegates daily tasks and sets expectations with hourly staff and holds them accountable to theseexpectations.9. Must have ability to perform every position supervised, performing such duties if necessary.10. Able to make judgment calls on quality of food insuring only the highest standards maintained.11. Provides and supports a positive environment free of harassment, including sexual harassment.12. Works the line during peak business ensuring ALL foods put up for service is hot, timely,monitors ticket time and properly prepared.13. Must be able to assess and solve most department and employee situations.14. Maintain cleanliness of kitchen, equipment, walk-ins and reach- ins. Delegates additionalcleanup, as necessary.15. Assists in cutting of meats and fish for service as needed as well as making sure portion andprocedures are correct for service.16. Receiving procedures followed precisely.17. Meat inventories completed precisely.18. Update prices19. P&L accountability ensuring food and labor budgets are being met.20. Must work at least one close per period to have a full understanding of cleaning procedures andbest way to staff.21. Health department and Steritech audits are within the industry guide lines.22. Assist in hiring of kitchen staff23. Coaches and Develops: Engages in regular, frequent, and supportive communications andfeedback; facilitates professional development to help employees maximize their performance andreach their fullest potential. Seek to understand and value employee’s unique needs andaspirations; considers talent decisions from the perspective of the employee; brings a voice ofemployee “to the table” ensures that they have the tools, resources and opportunities they need tosucceed.ALL employees are expected to abide by all company policy and procedures at all times. Managers(exempt employees) must abide and enforce company policy and procedures at all times.