Kitchen Manager: Lead & Inspire Back-of-House

Sardi’s Pollo A La Brasa; Frederick (MD); On-site; USD 42,000 - 56,000; Full time

Benefits offered by this job

PTO- Paid Time Off

Free meals

Health Insurance contribution

Holiday Pay

Weekly Pay

Job summary

Sardi’s Pollo A La Brasa in Frederick, MD is seeking Kitchen Managers to lead the back-of-house team, ensure food safety and portion control, and manage costs and scheduling in a fast-paced restaurant environment.

You will train staff, uphold quality standards, coordinate with front-of-house, and drive consistent, friendly customer service while maintaining a safe, efficient operation. This is a hands-on leadership role in a busy kitchen.

Responsibilities

• Customer-Service: Kitchen managers might have to interact with customers. Being friendly and courteous will help keep customers coming back
• Attention to Detail: Kitchen managers have to keep their eyes on a lot of elements: food standards, costs, safety, etc.
• Leadership: Kitchen managers must be leaders in the back of house, rallying their team during heavy shifts, resolving conflicts and getting the job done
• Management Skills: Kitchen managers not only deal with food, they also have to deal with costs, pricing, creating work schedules and more
• Organizational Skills: Keeping work schedules, shipments, cleaning schedules and more organized is crucial to the job
• Problem-Solving Skills: Dealing with employee conflict, irate customers and wrong stock orders is part of a kitchen managers job. Being able to come up with a solution quickly is a needed skill
• Speaking Skills: Kitchen managers need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly
• Stamina: Kitchen managers can expect long days around hot cooking elements, much of it on their feet

Job description

Sardi’s Pollo A La Brasa in Frederick, MD is seeking Kitchen Managers to lead the back-of-house team, ensure food safety and portion control, and manage costs and scheduling in a fast-paced restaurant environment.

You will train staff, uphold quality standards, coordinate with front-of-house, and drive consistent, friendly customer service while maintaining a safe, efficient operation. This is a hands-on leadership role in a busy kitchen.