Restaurant Kitchen Manager — Lead Food Quality & Team

Carrabba's Italian Grill, LLC; Warwick (RI); In loco; USD 55.000 - 75.000; Tempo pieno

Vantaggi offerti da questo lavoro

Medical insurance

Dental insurance

Vision insurance

401k

Descrizione del lavoro

Carrabba’s Italian Grill, LLC is seeking a Restaurant Kitchen Manager to lead back-of-house operations, uphold Carrabba’s quality standards, and manage kitchen staff. You will oversee prep, training, scheduling, and inventory while maintaining safety and sanitation compliance.

The role emphasizes leadership, cost control, and delivering exceptional guest experiences in a fast-paced casual dining setting.

Competenze

• Minimum 3 years of restaurant management experience (culinary or kitchen management preferred).
• Experience in Full-Service Casual Dining or Casual Plus environment preferred.
• Scratch kitchen experience a plus.
• Flexible schedule availability; 21+ with legal work authorization.

Mansioni

• Direct prep staff and ensure food quality and consistency.
• Assist in hiring and training back-of-house staff.
• Implement security protocols to protect employees and guests.
• Prepare kitchen equipment and production areas daily to boost productivity and reduce waste.
• Ensure compliance with safety and sanitation standards and health inspections.
• Maintain line checks, recipe adherence, and window management; ensure timely cook times.
• Verify all menu items are prepared per recipe and Carrabba’s specifications.
• Manage staffing levels and shift assignments.
• Keep kitchen, dish, and storage areas clean and organized.
• Check and balance product inventory and place food and supply orders.
• Set excellent customer service and lead by example.

Conoscenze

Restaurant management

Leadership

Staff training

Hiring

Food safety

Customer service

Descrizione del lavoro

Carrabba’s Italian Grill, LLC is seeking a Restaurant Kitchen Manager to lead back-of-house operations, uphold Carrabba’s quality standards, and manage kitchen staff. You will oversee prep, training, scheduling, and inventory while maintaining safety and sanitation compliance.

The role emphasizes leadership, cost control, and delivering exceptional guest experiences in a fast-paced casual dining setting.