Kitchen Manager Wellington

Flanigan's Enterprises, Inc.; Wellington (FL); Vor Ort; USD 50.000 - 70.000; Vollzeit

Benefits dieser Stelle

Health Insurance - Medical & Dental Programs Available

401K Plan - Immediate Eligibility

Paid Vacation after Year One

Free Shift Meals

Zusammenfassung

Flanigan's Enterprises is seeking a Kitchen Manager for their Wellington location. The ideal candidate will lead the back-of-house operations, ensuring quality control and compliance with food safety regulations while managing a team. This full-time position offers a competitive salary and various benefits including health insurance and paid vacation.

Qualifikationen

• Must have current food management certification.
• Ability to communicate clearly in writing (notes, evaluations).
• Must be proficient at all kitchen stations.

Aufgaben

• Lead BOH team through kitchen operations.
• Ensure adherence to health codes and kitchen policies.
• Conduct weekly/monthly employee evaluations.

Kenntnisse

Leadership

Communication

Flexibility

Organization

Culinary skills

Ausbildung

Food Management Certification

Jobbeschreibung

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*KITCHEN MANAGERS MAY BE ASKED TO WORK UP TO 30 MILES FROM THE RESTAURANT LOCATION YOU ARE CURRENTLY APPLYING TO*

You’re Captain of the Kitchen - leading the BOH team through the twists and turn of life in the kitchen (ordering & receiving, prep, service, cleaning, closing, and everything in between). We’re looking for passionate cooks who are comfortable both pitching in to help as necessary, and delegating tasks accordingly.

• Must communicate concerning all kitchen issues with management throughout the course of the day
• Must read and write (in English) notes in the manager’s daily log
• Must attend weekly manager’s meetings and monthly staff meetings
• Must read the weekly memo
• Must complete weekly/monthly employee evaluations
• Must communicate with all M.O.D. when shift is completed
• Must relate an accurate, honest report of all events both positive and negative
• Must comply with all policies, rules and directions covered in manuals, memos, and meetings
• Must enforce proper measurements, recipe adherence, cleanliness, check time ceilings, and quality control
• Must attend the quarterly supervisor meetings
• Must have current food management certification
• Must possess and demonstrate an ownership mentality
• Must have flexibility for scheduling. Flanigan’s is open 365 days per year
• Must be willing to transfer to a different geographical location
• Able to work 5 day work week 50-55 hours per week
• 2 days off must fall between Monday-Thurs
• Vacations are scheduled between April and November only and must be taken or forfeited
• Must be adept at ordering and formulating pars
• Must understand, comply, and facilitate Florida State health code standards
• Must adhere to Flanigan’s always hiring policy and conduct interviews in a timely fashion
• Must issue written evaluations for positive and/or negative performances
• Must be able to see, speak clearly, listen attentively, taste, and smell
• Must be able to read and write English
• Requires the ability to stand, and the mobility to move about, at a moderate pace, for up to (4) hours at length and the stamina to work fifty (50) to fifty-five (55) hours per week
• Able to lift up to 50 lbs.
• Must be able to bend, stoop, squat, or crawl
• Must have the co-ordination necessary to operate kitchen equipment
• Must adhere to Flanigan’s kitchen policies for dress and grooming
• Must be proficient at all kitchen stations including expo
• Competitive Starting Salary
• Five (5) Day Work Week, with Two (2) Consecutive Days Off
• Paid Vacation One Week after Year One, Two Weeks after Two Years, and Three Weeks after Ten Years
• Health Insurance - Medical & Dental Programs Available
• 401K Plan - Immediate Eligibility. Must be 21 or Over to Enroll
• Advancement Based on Performance Not Tenure
• Personal Days
• Free Shift Meals

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Restaurants

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