Kitchen Manager

Ontario Trillium Foundation; Sheridan (WY); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

PTO

Health insurance

Dental insurance

Vision insurance

ADA Insurance

Job summary

Ontario Trillium Foundation is seeking a Kitchen Manager to lead daily kitchen operations, train and motivate staff, and uphold our standards of hospitality and menu execution.

You will ensure safety and sanitation, manage deliveries, schedule staff, and strive to deliver memorable guest experiences while driving performance and profitability.

Qualifications

• Experience in kitchen leadership roles (Kitchen manager, Restaurant Manager, or Sous chef).
• Ability to mentor and coach the team to achieve high performance.
• Commitment to upholding brand recipes, specifications, and timing.

Responsibilities

• Teach, coach, lead, and motivate the team while managing the day-to-day operations of running a kitchen.
• Act as ambassador for quality, safety & sanitation.
• Deliver perfect execution by adhering to brand recipes, specification sheets, and timing expectations.
• Manage and coordinate product delivery to ensure guest experiences exceed expectations.
• Source, train, and schedule staff for impact and results.
• Demonstrate hospitality to guests and team members in actions, tone and demeanor.
• Deliver results in financial performance by driving sales and managing the bottom line.

Skills

Kitchen leadership

Mentoring & coaching

Brand standards

Food safety

People management

Hospitality

Physical stamina

Shift flexibility

Job description

Our Kitchen Managers serve in terms of protecting, maintaining and evolving the restaurant’s culture through adhering, teaching and preserving the integrity of our food and beverage standards within their restaurant. Food and beverages are at the heart of the definition of our culture and business.

What are we looking for?

• A leader who is dedicated to driving performance while mentoring and coaching the team
• A champion of culture and brand standards.
• Proven experience in a kitchen leadership role (Kitchen manager, Restaurant Manager, or Sous chef)
• A passion for hospitality and a commitment to creating memorable guest experiences.
• Experience is preferred but notrequired
• Be of legal age to purchase alcohol
• Must be able to lift & carry 35-50 lbs.Unassisted
• Have the ability tomove around 80-90%pershift
• Must be able to performwork for 8-12 hours per shift
• Operate & handle small tools

In your role, you will be:

• Teach, coach, lead, and motivate the team while managing the day-to-day operations of running a kitchen.
• An ambassador and steward for quality, safety & sanitation.
• Deliver perfect execution by adhering to brand recipes, specification sheets, and timing expectations.
• Manage and coordinate product delivery to ensure the guest experience exceeds expectations, and menu items are always available.
• Source, train, and schedule for impact and results.
• Demonstrate high level hospitality to both guests and team members in actions, tone and demeanor.
• Deliver results in financial performance by proactively driving sales with quality output and managing financials to the bottom line.

Why you will love it here:

• A kitchen culture built on Rocky Mountain Hospitality
• A pathwaytoadvancementopportunities
• PTO
• Health, Dental, Vision and ADA Insurance

We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws.