Milwaukee Burger Company - Appleton - Kitchen Manager

Milwaukee Burger Company; Appleton (WI); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Health insurance (75% company paid)

PTO

401k plan

Job summary

Milwaukee Burger Company in Appleton, WI is seeking a Kitchen Manager to lead our Appleton kitchen operations. You will supervise staff, ensure safety and sanitation, and oversee made-from-scratch production to maintain quality.

The KM will manage 15–20 staff per shift, schedule, control costs, and drive sales while building a positive team culture; nights and weekends are required.

Qualifications

• 2+ years of kitchen management experience in a full-service restaurant.
• Strong leadership skills.
• Proven success driving sales, keeping labor and food costs in line.
• Proven success motivating teamwork and maintaining high retention rates.

Responsibilities

• Supervise kitchen staff and staffing levels, safety and sanitation, housekeeping, and made-from-scratch production.
• Ensure shift runs smoothly with focus on quality and handling unexpected problems.
• Oversee line cooks, prep cooks, and dishwashers; manage staffing, scheduling, and staff development.
• Maintain food quality and safety standards from procurement to service, including inventory and plating.

Skills

Kitchen management

Leadership

Sales growth

Staff retention

Job description

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Milwaukee Burger Company - Appleton - Kitchen Manager

Milwaukee Burger Company is looking for a Kitchen Manager for our Appleton, WI location.

Salary Range: $75,000-$80,000 plus benefits and bonus

• Health, Dental and Vision insurance - 75% company paid!
• PTO!
• 401k plan!

The Kitchen Manager (KM) is responsible for all kitchen operations, including supervision of all kitchen staff and staffing levels, safety and sanitation, housekeeping, and made from scratch food production related activities. The KM ensures that the shift is run in a smooth manner with a focus on “Quality” while attending to any unexpected problems or emergencies that may arise. The Manager is assigned a work group, Line Cooks, Prep Cooks or Dishwashers. The Manager is responsible for staffing, scheduling, financial goals and staff development of the assigned work group.
The KM oversees kitchen operations during a shift and is responsible for about 15-20 staff (line/prep/dish) within the kitchen. Our KMs build the quality and morale of our kitchen staff by selecting, scheduling, training, developing, mentoring, managing and leading a workgroup according to our First Commitment: People, Our Greatest Resource. Our KM's work on the line along with their team to ensure proper technique and execution in our scratch kitchen. Hours on the line, nights and weekends are mandatory for our KM's.

The KM maintains food quality and safety standards, overseeing all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Our KMs achieve these standards through daily line checks and food reviews, response to guest feedback/scores, ongoing maintenance/housekeeping, and staff training/supervision.

Qualifications

• Must have 2+ years of kitchen management experience in a full service, moderate to high volume restaurant.
• Strong leadership skills
• Proven success driving sales, keeping labor and food costs in line, and culinary talent
• Proven success motivating teamwork and maintaining high retention rates