Verrado Theatres and BackLot - Executive Kitchen Manager

Harkins Theatres; Buckeye (AZ); Sur place; USD 65 000 - 90 000; Plein temps

Résumé du poste

Harkins Theatres in Buckeye, AZ seeks a Cinema and Entertainment Center Executive Kitchen Manager to lead a high-volume kitchen, manage budget, inventories, labor, and production while maintaining safety and sanitation standards.

You will recruit, train, and mentor culinary staff, oversee line checks, schedule labor, and partner with the GM on the P&L. ServSafe certification and a culinary degree preferred; 3+ years of management experience required.

Qualifications

• Must be 19 years of age or older.
• ServSafe Certification or willingness to obtain it.
• At least 3 years of Culinary Management experience, with at least 2 years as an Executive Chef.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.

Responsabilités

• Represents Harkins’ culture when communicating with guests; respond to guest concerns within standards.
• Lead each shift to create an efficient, productive kitchen environment while controlling cost of goods.
• Run high-volume service periods to ensure food quality and presentation meets standards.
• Perform line checks and facility walks with proper follow-up and documentation; participate in health inspections.
• Manage day-to-day kitchen operations; open/close line to company standards; ensure cleanliness and safety.

Connaissances

Staff supervision

Food safety

Cost control

Payroll & scheduling

Communication

Microsoft Office

Formation

Associate degree in Culinary Arts / Hospitality

ServSafe Certification

Outils

Microsoft Office Suite

Description du poste

The Cinema and Entertainment Center Executive Kitchen Manager (CECEKM) recruits, trains, and mentors culinary staff through communication, accountability, motivation, and a model work ethic. They will manage and operate the kitchen within budget, including inventories, cost of goods, labor, purchasing, and production, while maintaining a profitable, safe, sanitary work environment that conforms to all of Harkins’ CEC operational standards and regulations. Our CECEKM will be devoted to culinary excellence and inspire the staff to do the same so that every dish is delivered in a timely manner and exceeds guest expectations.

What You Will Be Doing:

• Exceptional written and oral communication skills, strong interpersonal and motivational skills, the ability to effectively supervise and instill cooperation in staff, and the ability to work well under pressure.
• Represents Harkins’ culture when communicating with guests in any way and responds to all guest concerns and/or inquiries within Harkins’ standards. Handle and resolve escalated guest and employee concerns with empathy/sympathy.
• Leads every shift with passion and drive to create an efficient, productive work environment while adhering to Harkins’ guidelines, purchasing agreements, and controlling cost of goods.
• Runs high-volume service periods to ensure food quality and presentation are up to Harkins’ standards.
• Performs precise line checks and facility walks with proper follow-up and documentation, and participates in and follows up on all EcoSure, OSHA & Health inspections.
• Manages day-to-day kitchen operations, ensuring quality, standards, and meeting the expectations of the guests daily.
• Opens and closes the line and kitchen to Company standards and addresses any deficiencies.
• Ensures safe production environment, cleanliness, organization, and maintenance to maintain a “like new” kitchen.
• Monitors processes and procedures related to safety, communicates the importance of safety procedures, and ensures understanding of safety codes to all kitchen employees.
• Manages kitchen employee schedules and report payroll hours in compliance with company standards and state laws.
• Runs inspirational and effective pre-shift line-ups and team meetings.
• Manages all kitchen employees in accordance with Harkins’ policies and applicable laws to include interviewing, training, and development of employees; planning assigning and directing work; performance appraisals, rewarding and disciplining employees.
• Maximizes profits through food cost management, labor management, and inventory control.
• Partners with the GM on managing the P&L and participate in all financial/performance calls/meetings.
• Assist the team with larger events and catering orders for parties.

What We Are Looking For:

• Required to be at least 19 years of age.
• Required to have or be willing to get ServSafe Certification.

• At least 3 years of Culinary Management experience, with at least 2 years as an Executive Chef, in a high-volume establishment.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.

• Available to work nights, weekends, holidays, and increased work schedules.
• Able to speak, read, write, and understand the primary language(s) used in the workplace.

• A professional attitude and demeanor that demonstrates unimpeachable integrity and accountability and the ability to communicate professionally in all circumstances.
• Attention to detail, well organized and able to multi-task. Elevated level of personal initiative, action and results oriented.
• Strong working knowledge with Microsoft Office, Outlook, Word, and Excel.