Kitchen Shift Manager - FT- Salty's at the SEA - Seatac Airport

Concessions International; Seattle (WA); On-site; USD 55,000 - 75,000; Full time

Job summary

Concessions International in Seattle is seeking a hands-on restaurant operations leader to oversee open and closing procedures, ensure compliance with brand standards, and manage front- and back-of-house coordination in an airport setting.

The role requires a minimum of 3 years in food service with at least 1 year of leadership, plus ServSafe or alcohol awareness certification. You’ll work with management to coach staff, control costs, and maintain quality and service speed.

Qualifications

• Minimum of 3 years in restaurant/food service with 1 year of leadership experience.
• Must be able to obtain alcohol awareness and/or ServSafe Food Safety certification.
• Experience using restaurant management software, POS systems, and other relevant tools.

Responsibilities

• Ensure compliance with company and brand and/or franchise standards of operating procedures, and within airport requirements.
• Assist in the receiving of product, checking in orders, re-stocking of shelves, ensuring that product is rotated correctly and that all products are within date specifications, monitoring and reporting compliance with delivery expectations and temperature controls, reconciling invoices with original purchase orders.
• Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards.
• Monitor and manage cooking times to ensure that each dish is prepared and served in a timely manner, coordinating with other kitchen staff to maintain a consistent flow of orders.
• Supervise opening and closing operations, delegate tasks efficiently, and ensure staff compliance with company policies.
• Ensure compliance with break and overtime requirements and assist with employee relations, coaching and counseling, and training.
• Conduct line temperature, quality, and HACCP checks to ensure compliance with local health regulations, quality specifications, station preparedness, and rotational adherence.
• Collaborate with the kitchen staff to ensure smooth coordination between the front and back of the house.
• Foster a positive, inclusive work environment and encourage teamwork and professionalism.
• Help across all back-of-house functions, adeptly filling in during staffing shortages.
• Perform other duties as assigned.

Skills

Leadership

Food safety

Inventory control

Team coordination

Education

High school diploma

ServSafe certification

Tools

Restaurant management software

POS systems

Job description

• Ensure compliance with company and brand and/or franchise standards of operating procedures, and within airport requirements.
• Assist in the receiving of product, checking in orders, re-stocking of shelves, ensuring that product is rotated correctly and that all products are within date specifications, monitoring and reporting compliance with delivery expectations and temperature controls, reconciling invoices with original purchase orders.
• Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards.
• Monitor and manage cooking times to ensure that each dish is prepared and served in a timely manner, coordinating with other kitchen staff to maintain a consistent flow of orders.
• Supervise opening and closing operations, delegate tasks efficiently, and ensure staff compliance with company policies.
• Ensure compliance with break and overtime requirements and assist with employee relations, coaching and counseling, and training.
• Conduct line temperature, quality, and HACCP checks to ensure compliance with local health regulations, quality specifications, station preparedness, and rotational adherence.
• Collaborate with the kitchen staff to ensure smooth coordination between the front and back of the house.
• Foster a positive, inclusive work environment and encourage teamwork and professionalism.
• Help across all back-of-house functions, adeptly filling in during staffing shortages.
• Perform other duties as assigned.

Key Responsibilities

• Ensure compliance with company and brand and/or franchise standards of operating procedures, and within airport requirements.
• Assist in the receiving of product, checking in orders, re-stocking of shelves, ensuring that product is rotated correctly and that all products are within date specifications, monitoring and reporting compliance with delivery expectations and temperature controls, reconciling invoices with original purchase orders.
• Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards.
• Monitor and manage cooking times to ensure that each dish is prepared and served in a timely manner, coordinating with other kitchen staff to maintain a consistent flow of orders.
• Supervise opening and closing operations, delegate tasks efficiently, and ensure staff compliance with company policies.
• Ensure compliance with break and overtime requirements and assist with employee relations, coaching and counseling, and training.
• Conduct line temperature, quality, and HACCP checks to ensure compliance with local health regulations, quality specifications, station preparedness, and rotational adherence.
• Collaborate with the kitchen staff to ensure smooth coordination between the front and back of the house.
• Foster a positive, inclusive work environment and encourage teamwork and professionalism.
• Help across all back-of-house functions, adeptly filling in during staffing shortages.
• Perform other duties as assigned.

Decision-Making Authority

Position makes recommendations with respect to upper-level management expectations.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Previous Experience

High school diploma or completion of technical school program or company training program in restaurant management/food service, etc. highly preferred. Minimum of 3 years in restaurant/food service with 1 year of leadership experience required. Must be able to obtain alcohol awareness and/or ServSafe Food Safety certification. Experience using restaurant management software, POS systems, and other relevant tools.

Language Skills

Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff.

Mathematical Skills

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

Reasoning Ability

Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate in verbal and written forms, and visually navigate through the unit. While performing the duties of this job, the employee is regularly required to continuously stand and walk. Use hands for lifting and carrying (0-30lbs.) including frequent reaching, grasping, pushing and pulling; and stooping and bending.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Travel