Kitchen Manager/ AKM/CHEF

*Job Description* *Where Work Matters* Some say our approach is “different.
” We say we’re championing a better way! A way to make work fun, fulfilling, and financially rewarding.
It’s simple: work hard, deliver results, and watch your career flourish.
*PRODIGAL HOSPITALITY GROUP is hiring for the following positions:* *KITCHEN MANAGER / ASSISTANT KITCHEN MANAGERS* *ANY OPPORTUNITY NOW, IS A GREAT CHANCE TO GROW INTO FUTURE CAREER ADVANCEMENT WITH OUR EXPANDING COMPANY ! WE HOPE YOU JOIN OUR FAMILY!* \* Opportunities for advancement / growth! \* Weekends and holidays are required.
\* Must be appropriate age for job you are applying *\*Salary amount is based on experience\** · Experience is a plus _We offer competitive pay, and future growth & opportunities within our restaurant group.
Each position has different benefits with them, so come in today and fill out an application.
Or, for a faster response, email us a current resume today to set up an interview ASAP.
We are looking for the best in organization, inventory control, cleanliness standards, and an ability to hire, train, and lead a BOH staff.
We are seeking a leader with excellent organization skills that would like to continue their skills and go to the next level with our company.
_ _We are offering opportunities for single and multi unit management.
With more responsibility in our company comes many opportunities for advancement, bonuses, paid time off, better quality of life, and more.
Please send your resume today to set up an interview and hear more about this exciting career with our company.
_ *Kitchen Manager/Chef information:* *We are looking for someone who wants to grow their career with us!* The Kitchen Manager ensures our guest's meal experience begins and ends with exceptional service, as well as keeping the kitchen in an organized and health-code-compliant atmosphere.
The restaurant requires an individual who can manage high-volume business while providing first class detail-oriented execution of recipes.
The position manages all BOH Staff and is responsible for executing all recipes according to proper procedure.
The KM will be responsible for meeting operational guidelines and ensuring profitability of the store.
It is also the responsibility of this position to generate and manage costed recipes along with proper training to all staff.
The Kitchen Manager directs, manages and evaluates overall performance of the kitchen staff.
In addition the ideal candidate will enhance business operations by increasing productivity and profitability, and owning total achievement of kitchen goals.
Our Kitchen Manager will oversee all kitchen operations, including but not limited to: Ordering/Receiving, calculating Recipe Costs, producing inventory and Cost of Goods (COGS), Training, Hiring/Firing Benefits: * Bonus earning potential * Voluntary Disability, Dental, Vision and Life Insurance Policy * Fast-growth company with advancement opportunities QUALIFICATIONS * Be 21 years of age.
* At least 3 years’ experience in kitchen service environment as service or management personnel.
* Must possess a positive, proactive, constructive teamwork attitude.
* Possess excellent basic math skills and have the ability to operate a POS system and computer skills.
* Must be able to communicate clearly and effectively with all managers, employees, guests and purveyors at all business volume levels.
* Must have a working knowledge of the English language.
Requirements * Be able to work in a standing position for long periods of time (up to 10 hours).
* Be able to reach, bend, stoop and frequently lift up to 50 pounds.
* Must be able to move and process information quickly.
As a salaried manager, you will be required to provide proof of your current Serve Safe Certification.
If you do not have a certification, or your certification is expired, – you will be responsible for purchasing and completing your certification program within 90 days from your date of hire and providing proof of certification to the Human Resources department.
Once your original certification has expired, your Serve Safe recertification will be provided by PHG at no cost to you.
Additional Info Essential Duties and Primary Responsibilities: * Ensure that food standards are met and kitchen staff is actively engaged in producing quality food.
* Understand all policies, procedures, standards, specifications, guidelines and training programs for BOH.
Hold staff accountable for those objectives being met.
* Uphold food quality standards, portions, cooking procedures and presentation .
* Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness by creating a positive and productive work environment.
* Lead by example directing daily shifts as MOD.
* Control product and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
* Oversee training of BOH members.
* Provide regular and ongoing performance feedback to all BOH staff * Enforce restaurant policies and standards of conduct, administer prompt and consistent corrective action when policies are not followed.
* Direct staff employee evaluations and manage employment training and timeline of each member of the team.
* Provide feedback on all hiring and complete evaluations for BOH * Actively monitor and adjust to hourly labor currently on the clock as it relates to business levels.
* Ensure employee clock ins are consistent with hours scheduled and worked.
* Conducts pre-shift line-ups and works as MOD on a weekly basis.
* Schedule BOH kitchen line shifts.
Manage clock-ins/outs and scrub payroll.
*:* Prep production is the core of the Food Production, as well as keeping the kitchen in an organized and health-code-compliant atmosphere.
The restaurant requires an individual who can manage high-volume business while providing first class detail-oriented execution of recipes.
The position manages all Prep Staff and is responsible for executing all recipes according to proper procedure.
The Prep Manager will be responsible for meeting operational guidelines and ensuring profitability of the store.
It is also the responsibility of this position to generate and manage costed recipes along with proper training to all staff.
The Prep Manager directs, manages and evaluates overall performance of the kitchen staff.
In addition the ideal candidate will enhance business operations by increasing productivity and profitability, and owning total achievement of kitchen goals.
Our Prep Manager will oversee all kitchen operations, including but not limited to: Ordering/Receiving, calculating Recipe Costs, producing inventory and Cost of Goods (COGS), Training, Hiring/Firing.
The Prep Manager is an essential part of the restaurant, usually operating in early hours.
Additional Info Essential Duties and Primary Responsibilities: * Ensure that food standards are met and prep staff is actively engaged in producing quality food prep.
* Understand all policies, procedures, standards, specifications, guidelines and training programs for BOH.
Hold staff accountable for those objectives being met.
* Uphold food quality standards, portions, cooking procedures.
* Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness by creating a positive and productive work environment.
* Lead by example directing daily shifts as MOD.
* Control product and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
* Oversee training of Prep members.
* Provide regular and ongoing performance feedback to all BOH staff * Enforce restaurant policies and standards of conduct, administer prompt and consistent corrective action when policies are not followed.
* Direct staff employee evaluations and manage employment training and timeline of each member of the team.
* Provide feedback on all hiring and complete evaluations for Prep team.
* Actively monitor and adjust to hourly labor currently on the clock as it relates to business levels.
* Ensure employee clock ins are consistent with hours scheduled and worked.
* Conducts pre-shift line-ups and works as MOD on a weekly basis.
* Schedule Prep team shifts.
Manage clock-ins/outs and scrub payroll.
* Actively manage Ordering/Receiving while controlling inventory.
*Want to excel in one concept & move onto the next? Want To grow & oversee multiple concepts? Make lots of money by adding responsibility & hard work? Then reach out to us NOW!* *Kitchen Manager Information Continued:* The Kitchen Manager must be a culinary expert and be able to oversee all aspects of inventory management, supply chain logistics, and prep production.
This position is a critical component in the success of the restaurant.
Our restaurant is an exciting and fast-paced environment and requires a highly driven culinary professional who is passionate about delivering the highest quality food while driving profitable results for the restaurant.
The Kitchen Manager will also oversee employee coaching and counseling sessions, inventory controls and collaborate extensively with the BOH Team & Owners.
This position must ensure all operational standards are met in the prepping and production of all recipes, ensuring consistency by tasting and inspecting all foods before they are plated and served.
The ideal candidate must be dedicated to deliver consistency and quality to each and every plate, each and every time.
The Kitchen Manager is also a financially driven position with the responsibility of managing the prep production and line team while focusing on efficient labor and food costs.
Benefits: * Bonus earning potential * Voluntary Disability, Dental, Vision and Life Insurance Policy * Fast-growth company with advancement opportunities QUALIFICATIONS * A minimum of 2 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expeditor.
* At least 1 year experience in a similar capacity with supervisor or managerial experience preferred.
* Knowledge of food cost management and restaurant profit margins.
* Good computer skills with knowledge of internet software, Microsoft Excel and Word.
* Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
* Preferably, an associate degree in culinary arts but not mandatory Requirements * Be able to work in a standing position for long periods of time (up to ten hours).
* Be able to reach, bend, stoop and frequently lift up to 50 pounds.
* Must have schedule flexibility to cover all meal periods as needed.
* Must be able to move and process information quickly.
As a salaried manager, you will be required to provide proof of your current Serve Safe Certification.
If you do not have a certification, or your certification is expired, – you will be responsible for purchasing and completing your certification program within 90 days from your date of hire and providing proof of certification to the Human Resources department.
Once your original certification has expired, your Serve Safe re-certification will be provided by PHG at no cost to you.
Additional Info Essential Duties and Primary Responsibilities: * Ensure all food products are consistently received, stored, rotated, prepped and kept according to the restaurants best practices.
* Ensure all food and products are consistently prepared and served according to the Executive Chef and the restaurant’s recipes, portioning, cooking and plating standards.
* Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
* Daily spot check of plating procedures as well as tasting of product throughout each shift to ensure consistency.
* Participate in inventory counting bi-monthly and accountable for food cost controls and on-hand inventory in house at all times.
* Achieve company objectives in prepared food yield, quality and appearance.
* Maintain prep time; manage efficiency/production of entire department.
* Order product, receive product, stock and properly store all product, prep production, and proper handling to serving of the highest quality food to our guest.
* Hire, train and develop new personnel in prep kitchen standards and execution.
* Provide leadership to line and prep team by modeling restaurant policies and standards of conduct.
* Provide line and prep team employee evaluations and manage employment training and timeline of team members development * Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
* Keep track of employee hours in order to make decisions concerning managing employee labor expenses and preventing overtime while keeping an appropriate staff.
* Review punches daily to ensure hours worked are consistent with scheduled hours and hours reported through time and attendance software.
Job Type: Full-time Pay: From $50,000.
00 per year Benefits: * 401(k) * 401(k) matching * Dental insurance * Paid time off * Vision insurance Experience level: * 2 years Shift: * Day shift * Night shift Weekly day range: * Monday to Friday * Weekends as needed Work Location: In person