Kitchen Manager| Thunderbird- Phoenix, AZ

Harri; Phoenix, Northern (AZ, KY); Hybrid; USD 52,000 - 70,000; Full time

Benefits offered by this job

Health insurance

Vacation benefits

Job summary

Harri seeks a Kitchen Manager in Phoenix to lead the kitchen team, uphold food quality and safety standards, and drive efficient daily operations. You will oversee hiring, training, and performance, while ensuring compliance with labor and safety guidelines.

The role requires strong leadership, flexibility with schedules, and hands-on management of inventory, equipment, and process improvements to support growth and guest satisfaction.

Qualifications

• Leadership experience with kitchen teams and ability to coach staff.

Responsibilities

• Hire, develop and retain kitchen staff to support food quality.
• Monitor hot and cold food temperatures to meet standards.
• Maintain food safety as a top priority.
• Perform basic repairs on kitchen equipment or coordinate maintenance.
• Develop and cross-train team members.
• Ensure cleanliness and manage workstation assignments.
• Collaborate with Shift Leaders, AMs, and GMs on special requests.

Skills

Team leadership

Conflict resolution

Scheduling flexibility

Food safety knowledge

Recipe knowledge

Servsafe Certification

Computer literacy

Physical stamina

Shift coordination

Education

Culinary degree

Tools

Kitchen equipment familiarity

Job description

JOB TITLE: Kitchen Manager ADDRESS: 4250 W. Thunderbird Rd. Phoenix, AZ, 85053

REPORTS TO: General Manager CLASSIFICATION: Non-Exempt

DEPARTMENT: Restaurant Operations LEVEL: Management

SUMMARY OF POSITION: The Kitchen Manager serves as a Guest Service Ambassador by ensuring that the food we serve always meets or exceeds our standards of excellence always, especially non-peak times when the amount of food prepared is critical. While they report to the GM, it is expected that this person would take responsibility for setting the expectation for all kitchen team members to work as a team to maximize our productivity. The Kitchen Manager is the embodiment of living our standards at all times, whether it is cleanliness, organization, food safety, adherence to specs, or food quality. They are also responsible for the speed and accuracy of the team. The Kitchen Manager must be able to work effectively with limited supervision and demonstrate leadership in order to motivate others.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• This is a leadership position responsible for the hiring, development and retention, and operation of their team to support one of the most critical factors in our success, food quality
• Manage our food quality standards by consistently monitoring the temperature of hot food as well as ensuring that our cold food is stored according to standards
• Responsible for maintaining food safety as the highest priority
• Perform basic repairs as needed to the kitchen equipment or seek the help of a maintenance person who can perform repairs
• Develop and cross-train all team members
• Ensure a sense of urgency from all kitchen team members at all times
• Assign daily workstations and manage breaks
• Ensure cleanliness
• Partner with Shift Leaders, AMs, and GMs on any special requests relevant to the growth of the business
• Manage the day-to-day operation
• Enforce core values
• Hold each other accountable
• Improve performance daily
• Accountability for inventory management
• Accountability for SSA ordering
• Quarterly scorecard, inclusive of all components related to cleanliness, food quality, and presentation
• Competence in AND execution of all labor laws and food safety laws
• Overall organization of the back of the house

Specific Responsibilities

• Provide oversight to the cleaning program as written
• Ensure consistent and accurate records are kept for temperature logs, critical control points, etc.
• Ensure consistent application of the timed holding system
• Monitor/manage breakfast waste daily
• Monitor/manage cold entrée waste every Saturday (night shift)
• Manage food cost related to all sub-category product mix gaps
• Manage inventory rotation and product storage standards
• Ensure all kitchen team members are following specs for prep procedures, recipe adherence, and cooking procedures

KNOWLEDGE, SKILLS, AND ABILITIES:

• Ability to manage, train and motivate a diverse team member base
• Strong interpersonal and conflict-resolution skills
• Ability to work a flexible schedule, including early mornings, evenings, and weekends to observe different shifts
• Ability to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant challenges
• Knowledge of computers to fulfill management responsibilities
• Ability to stand and walk for long periods of time, 8 hours or more
• Ability to lift up to 25 pounds
• Servsafe Certification
• A thorough knowledge of our recipes and food prep procedures in order to effectively manage the standards with kitchen team members
• Develop mutual respect among team members to insure success and excellence

WORK EXPERIENCE AND EDUCATION:

• Prior kitchen leadership experience preferred or demonstrated proficiency in kitchen execution and leadership
• Culinary degree a plus. A combination of practical experience and education will be considered as analternative

Weekly Schedule:

An average work week would be estimated at 40 hours and is negotiable as it relates to actual scheduling. It would be expected that the Kitchen Manager would be available to handle or address issues as they arise in an everchanging business environment.

Benefits:

• Vacation benefits are aligned with company policy as it relates to tenure
• Health insurance is aligned with company policy

PRIVACY:

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