Kitchen Manager at Puckett's in Hendersonville

A. Marshall Hospitality; Hendersonville (NC); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a dedicated Kitchen Manager to lead their vibrant kitchen team in Hendersonville. This pivotal role involves overseeing all kitchen functions, from food preparation to team training, ensuring high-quality standards and a positive work environment. The ideal candidate will possess strong leadership and communication skills, with a passion for culinary excellence and a commitment to fostering a collaborative team atmosphere. Join a dynamic and growing restaurant group where your contributions will help create memorable dining experiences for guests. This is an exciting opportunity to make a significant impact in a thriving kitchen setting.

Qualifications

• 5+ years of experience in kitchen roles including food prep and line cook.
• Strong leadership and communication skills required for team management.

Responsibilities

• Oversee kitchen operations ensuring quality and sanitation standards.
• Train kitchen staff in food preparation and safety practices.

Skills

Leadership Skills

Communication Skills

Problem-Solving

Multi-tasking

Education

High School Diploma

Culinary Training

Tools

Kitchen Equipment

Food Safety Standards

Job description

Puckett's in Grocery & Restaurant is hiring a qualified Kitchen Manager to join our team and lead our kitchen at our new location in Hendersonville, TN! We are looking for a leader with a hands-on and positive leadership approach as we continue to grow and build in this high energy market.

Puckett's is a part of the A. Marshall Hospitality family of restaurants which also includes 8 Puckett's Grocery & Restaurant locations, Deacon's New South, and Scout's Pub. We take great pride in what we do and are looking for a talented Kitchen Manager to help lead our amazing team!

POSITION INFORMATION
Position: Kitchen Manager
Location: Hendersonville, TN
Start Date: As Soon as Available
Status: Full-time / Exempt and at-will
Hours: Vary - Days, Evenings, Weekends

JOB SUMMARY

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

ESSENTIAL RESPONSIBILITIES

PRIMARY

• Promote, work, and act in a manner consistent with the mission of A. Marshall Hospitality: "To make every person we interact with feel like family and to make every guest a fan."
• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
• Develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
• Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.

QUALITY & SERVICE

• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Check and maintain proper food holding and refrigeration temperature control points.

OPERATIONS

• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
• Ensure that deliveries are performed in accordance with the restaurant's receiving policies and procedures.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Check the quantity and quality of received products.
• Determine how food should be presented and create decorative food displays.
• Meet with sales representatives to negotiate prices or order supplies.

FINANCIAL

• Coordinate planning, budgeting, or purchasing for all the food operations.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Analyze recipes to assign prices to menu items based on food, labor, and overhead costs.

TEAM MANAGEMENT

• Provide orientation of company and department rules, policies and procedures and oversee the training of new kitchen team members.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Oversee and ensure that restaurant policies regarding personnel are followed and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Oversee the continuous coaching and training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
• Demonstrate new cooking techniques or equipment to staff.

ESSENTIAL QUALIFICATIONS

• Be 21 years of age or older.
• Have reliable transportation to and from work.
• Able to communicate clearly and effectively with managers, kitchen and dining room personnel and guests.
• Must be self-disciplined, take initiative, and have excellent communication and leadership skills with a focus on treating the entire team with dignity and respect.
• Must have a pleasant, polite manner and a neat and clean appearance.
• Must pass the federally mandated E-verify process.
• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter preferred.
• At least 1 year experience in a similar capacity preferred.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours)

ESSENTIAL COMPETENCIES

• Excellent communication skills for dealing with diverse staff.
• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Multi-tasking and problem-solving: Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.

EEO STATEMENT
A. Marshall Hospitality is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, gender (includes pregnancy or related medical conditions), genetic information, marital status, national origin, disability or handicap, veteran status or any other protected characteristics in accordance with applicable federal, state and local laws. We are drug-free, provide reasonable accommodations where requested and available and participate in the Federal E-Verify process.